EN
This study analyzed the impact of basic raw material processing, including the level of addition of oats and flavoring additives as well as the extraction, homogenization and pasteurization conditions on selected quality parameters of oat beverages produced on a laboratory scale. Ordinary and instant flakes were used as the raw material for the research (whole and ground), along with whole meal from naked oat grain. The results were compared with the standards of oat beverages available on the market. Grinding degree was determined for the raw material. while density, viscosity, color and a consumer evaluation were measured in the beverages. It was found that the raw material grinding degree and extraction conditions had the greatest impact on product quality. Beverages from oat grain and ground oat flakes were characterized by high density and viscosity. Its color showed high L* and b* values. Products with sea salt, sugar and sea buckthorn oleosome were the most acceptable for consumers.