SENSORY QUALITY OF COMMERCIAL OAT – BASED MILK ALTERNATIVES AVAILABLE IN NORTH MACEDONIA

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.