Non-alcoholic malt drinks are prepared like beer, but without fermentation. These drinks generally produced with barley malt and have a mild to poor flavor, in compare to alcoholic beer, mainly due to the absence of alcohol. In this study, malt drinks with ratios of 0:100, 25:75, 50:50, 75:25 and 100:0 of barley and oat malts, the latter obtained under optimum condition in term of its enzymes activity, were produced and their physicochemical, rheological and sensory properties along with their storability were evaluated during six months storage. The results of the physicochemical tests showed that by increasing of the oat proportion, bitterness, color, turbidity and foam instability increased, whereas the amount of foam decreased. It was evidenced that the oat malt has positive effects on color and bitterness than that of barley, and has more antioxidant compounds. The results also demonstrated that with increasing the proportion of oat, the intensity of sensory attributes and overall acceptability increased. Among sensory attributes, turbid appearance of the drinks was negatively correlated with overall acceptability and color had the most positive effect on it. Increase in oat caused increase in viscosity of the drinks so that it looks like thickening fluids; however, their viscosity gradually decreased during storage. This study demonstrated that oat malt can be used as a suitable alternative for barley in non-alcoholic malt drink production. Keywords: Malt drinks, Oat, Physicochemical properties, Sensory evaluation, Viscosity
