AUTHOR(S) / AUTOR(I): Biljana Trajkovska, Viktorija Zdraveska, Gjore Nakov, Lina Dimovska
DOI: 10.46793/SBT30.52BT
ABSTRACT / SAŽETAK:
This study aimed to evaluate the sensory profile of commercially available oat-based milk alternatives in North Macedonia. The sensory acceptability is influenced by key attributes such as taste, texture, odor, and appearance. In this study, sensory analysis revealed significant differences (p<0.05) among the evaluated samples, particularly in texture, taste, aftertaste, and overall acceptance. Sample 6 received the highest overall acceptability score (7.5), outperforming other samples in taste, aftertaste, and texture. Panelists’ responses indicate that taste plays a pivotal role in consumer acceptance. These findings highlight the importance of optimizing sensory attributes to improve consumer acceptance and broaden the market appeal of oat-based milk alternatives.
KEYWORDS / KLJUČNE REČI:
oat, milk alternatives, sensory analysis, consumer preference
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