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The objective of this work was to elaborate fermented extracts using rice bran and broken rice grains (proportion 8:92) with probiotic bacteria and different concentrations of waxy maize starch (WMS) in order to obtain products with low level of syneresis and desirable physical-chemical characteristics, and to evaluate the content of phenolic compounds, antioxidant capacity and chemical composition of the extract selected and flavored with strawberry aroma and strawberry syrup. A randomized design was used with five treatments (0, 4, 8, 12 and 16 g 100 g -1 of WMS) and four replications. The fermented rice extract had increased soluble solids (from 12.97 to 14.23 °Brix) and total acidity (from 0.29 to 0.30 g 100 g -1 ), whereas total soluble sugars (from 9.24 to 8.73 g 100 g -1 ) and syneresis (from 10.16 to 0.99 g 100 g -1 ) decreased with gradual increments of waxy maize starch. The fermented rice extract containing 12 g 100 g -1 WMS reduced the syneresis by 89% compared to the control without waxy maize starch. The fermented rice extract with 12 g 100 g -1 of waxy maize starch flavored with strawberry aroma and strawberry syrup shows high nutritional value, antioxidant capacity, content of total phenolic compounds, and marketing potential, particularly for consumers with special needs, such as those allergic to lactose or soybean proteins, as an alternative food ready for consumption. Keywords:Oryza sativa (L.); phenolic compounds; antioxidant capacity; by-products; scanning electron microscopy. Practical Application:Creating high-quality product to increase food choices for consumers intolerant to milk or soy.

SummaryRice is a staple food for a great part of the world’s population, and its processing generates a great volume of low value by‐products, such as bran and broken grains. This work aimed to elaborate fermented rice by‐products extracts with probiotic strains and with different waxy maize starch (WMS) contents (0%, 4%, 8%, 12% and 16% w/w), in order to select one with texture profile similar to Greek‐style yogurt, and to characterise the chemical composition and sensory acceptance of the selected extract added with artificial strawberry aroma and fresh strawberry syrup. The texture profile of the extract changed with WMS content and the 4% WMS fermented rice by‐products extract was the most similar to Greek‐style yogurt. The flavoured fermented rice by‐products with WMS product presented 72.67% moisture, 2.55% protein, 0.2% lipid, 0.8% ash (340 mg 100 g−1 of potassium), 27.4 µmol Trolox g−1 and 134.74 mg GAE 100 g−1 of phenolic compounds. The flavoured fermented rice by‐products extract did not show microbiological risk and presented probiotic characteristic. Regarding the sensory analysis, it was observed that the aroma stood out among the other attributes, obtaining the highest score and acceptance index, while colour, flavour and texture scored ‘liked regularly to moderately’. The flavoured fermented rice by‐products extract is an innovative product and feasible regarding the technological, physical, chemical, microbiological and sensory characteristics, having great potential to be inserted into the market.