Investigation of Fermentation as a Processing Technique for HPP-treated Oat Okara and Its Potential Application in Food products
Introduction: Side-stream residue, oat okara, from the oat-milk production contains valuable nutrients but possesses a high risk of microbial spoilage. Valorisation of oat okara is therefore important to make sure that the oat beverage production stays sustainable. In this project, High-pressure processing (HPP), heat treatment and Lactobacillus fermentation have been evaluated for their microbial