Production of Yogurt-Like Product from Germinated Brown Rice Milk

Abstract

          The objective of this study was development the formulation of yogurt-like product made from germinated brown rice milk. The rice milk was added with mixed starter cultures Lactobacillus bulgaricusand Streptococus thermophilus (ratio1:1) and fermented at 43 oc for 24 hours and kept at 4 oc. The treatment with different ratios of rice and water 1:5 and 1:7 respectively were determined for fermentation. The results showed that the water ratio increasing related to the reducing of the total soluble solid and lactic acid content while the acidity (pH) was increased. The sensory attributes evaluation of yogurt-like product with the ratio of rice and water 1:7 had higher score in flavor, texture and overall acceptance than the ratio 1:5.

          The optimum of starter culture concentration between 5.0% w/v and 10.0 % w/v for fermentation of the germinated-brown rice milk with the ratio of rice and water 1:7 at the same condition was studied,the data indicated that the product contained with 10.0 % w/v starter culture had the acidity (pH) and total soluble solid lower than the 5.0 % w/v contained product while both samples showed the same level of lactic acid (0.13%) at the end of fermentation. However the product contained with 5.0% w/v starter culture had the higher score significantly difference at p< 0.05 inflavor and overall acceptance.Therefore the yogurt-like product from germinated-brown rice milk with the ratio of rice and water 1:7 contained with 5.0% w/v mixed starter culture was suitable for production. The protein content in yogurt-like product had slightly increasing and it was no significantly change of GABA (1.06 mg/100g). The product was found the total plate count, lactic acid bacteria yeast and mold were less than 10 cfu/ml and  MPN coliform bacteria less than 3 cfu/ml. The scavenging DPPH radical of yogurt-like product was 18.28%.