Successful value-chain approach for oat industry; development and quality evaluation of oat (Avena sativa) incorporated yogurt

Oat (Avena sativa) is a cereal rich in fiber and nutrients necessary for good health. This study was conducted to develop oat flakes incorporated yogurt. flake concentrations were used at 2.5, 3.75, 5 g of oats per 100 ml milk. The selected concentration from sensory evaluation compared with commercial yogurt consumer preference proximate analysis. shelf life the sample determined by measuring total soluble solids, pH, titratable acidity, rate syneresis. microbiological assessment carried out plate count method yeast mold 21 days. Statistical analysis data done using SSPS SAS p<0.05 significance level. Most preferable 3.75 milk, its parameters similar showed significantly higher values fat, protein, solids non-fat, contents than 14 days production according mould count. In summary, set can be developed reasonable life, better attributes, nutrient content   Key words: Oat, physico-chemical properties, analysis, yogurt, life.