Chemical and Sensory Evaluation of Commercial Oat Beverages with Emphasis on Their Lipid Fraction

Oat beverages are widely consumed as dairy alternatives; however, there is still limited understanding of how the source and structural organization of added lipids influence their physicochemical functionality and sensory perception. This study aimed to evaluate whether the type of lipid source used in commercial oat-based products can explain variability in lipid quality and consumer acceptability. Lipid fractions were extracted from 10 commercial oat-based products available on the Polish market, including 5 ready-to-drink beverages and 5 powdered products reconstituted with water. The extracted lipids were analyzed for fatty acid (FA) composition, positional distribution of FAs in triacylglycerols, melting behavior, and oxidative stability, complemented by sensory evaluation. Marked differences were observed among samples, primarily driven by the lipid source rather than product form. Products containing sunflower oil exhibited a favorable FA profile characterized by a high proportion of unsaturated FAs and relatively good oxidative stability. In contrast, oat-only formulations showed lower oxidative stability and reduced sensory performance, particularly in terms of taste and texture. The sample containing coconut fat demonstrated the highest oxidative stability (τmax = 333.48 min) but the least favorable nutritional profile due to a predominance of saturated FAs (85.43% SFA). The highest overall sensory acceptance was recorded for sample L1 (overall desirability = 7.00). Overall, the findings demonstrate that lipid source is a key determinant of the nutritional, physicochemical, and sensory properties of oat beverages, while product format (liquid vs. powder) plays a secondary role. These results address the knowledge gap regarding the relationship between lipid origin and functional performance in plant-based beverages and highlight formulation strategy as a critical factor in product optimization.