Development of a yogurt-type product from saccharified rice
2000
Chakamas Wongkhalaung | Malai Boonyaratanakornkit (Kasetsart Univ., Bangkok (Thailand). Institute of Food Research and Product Development)
Yogurt-type product from saccharified rice was developed. Jasmine rice was saccharified with amylolytic enzymes at 55 deg C. Changes of reducing sugars, sugar components and compositions during hydrolysis were studied to obtain optimum condition and yield of glucose. Rice milk was prepared by fortification of saccharified rice with 3 percent casein, 3 percent soybean oil and 0.4 percent calcium lactate to improve both nutritive quality and organoleptic properties. Mixed cultures of Lactobacillus acidophilus and L. casei subsp. rhamnosus were used for lactic fermentation of rice milk. The effect of beta glycerophosphate, inoculum size and incubation period were investigated. Improvement for a more palatable yogurt was achieved by blending rice yogurt with pectin and strawberry preserve. Resulted rice-based yogurt with strawberry contained 3.05 percent protein, 2.67 percent fat, 24.4 percent glucose, 1.5 percent sucrose, 47 mg/100g of calcium, 0.86 percent acidity as lactic, pH 3.48 and lactic bacteria count of 7.6*10*[7) CFU/g. Sensory evaluation revealed that rice-based yogurt with strawberry was well accepted by panelists when compared with commercial strawberry yogurt. Shelflite of rice-based yogurt stored at 4 deg C was at least 20 days.
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