The influence of the introduction of rice bran on fermented milk drink

Abstract

Rice bran is an agro-industrial waste with excellent nutritional value and a considerable content of bioactive compounds. Biotransformation processes by fermented milk drink fermentation increase the interest in obtaining products from agro-industrial wastes with good biological properties. The viability of introducing rice bran (RB) into fermented milk drinks to improve the structural stability and sensory was studied. Fermented milk drink supplemented with 0, 0.1 %, 0.3 %, 0.5 %, 0.7 % amount of RB were studied. Samples were stored for 28 days at 4 ± 1 °C. Samples composition was studied, Physicochemical properties (total titratable acidity, apparent viscosity, and pH) and consumer’s acceptability of fermented milk drinks were determined at 0, 7th, 14th, 21th and 28th days of storage. Studies showed that rice bran wan rich in dietary fiber (28.57 %), fat (21.56 %), and protein (11.18 %). The introduction of RB showed a significant influence on these parameters (P < 0.05). The introduction of RB would significantly improve the value of titratable acidity and apparent viscosity and decrease pH value. The more rice bran was added, the higher the values of titratable acidity and apparent viscosity were. The lower the pH value was, which could shorten the fermentation time, improve the texture stability, save production cost. The storage period could significantly influence the value of titratable acidity, pH, and apparent viscosity. The longer the storage period was, the higher the titratable acidity values were, the lower the pH value was caused by the post-fermentation of fermented milk drink. The apparent viscosity showed a trend of rising first and falling then during the storage period. The introduction of RB could significantly influence the sensory characteristic (color, consistency, sour, and texture). The introduction of RB would lead to whey separation and rough structure. Fermented milk drink supplemented with 0.1 % RB showed higher sensory acceptance. The best shelf life of the sample is 14 days，during which time fermented milk drink was of the best quality. RB is a kind of raw material with bright application prospects in a fermented milk drink.

Agro-Food Waste as an Ingredient in Functional Beverage Processing: Sources, Functionality, Market and Regulation

“…Phenolic compounds have antioxidant potential and scavenge harmful free radicals in the body, reducing oxidative stress [148][149][150][151][152]. They also show antihypertensive, nutritional and physiochemical properties that promote physicochemical and functional properties [152][153][154][155][156] (Table 4). Today, many by-products derived from cereal processing have reach as dietary supplements or ingredients in fermented functional beverages [1 tion is a cheap biotechnological process used worldwide and is also one of t cesses used for food preservation and the elaboration of food products as b various cereals worldwide [140][141][142].…”

“…Good physicochemical and antimicrobial properties [154] Multigrain beverage Barnyard, foxtail kodo (phenolic compounds) Prebiotic activity, low GI (glycemic index), high antioxidant activity in beverage [148] Fermented beverages Rice bran (protein and dietary fiber) Higher sensory acceptance, best shelf life and nutritional value [155] Tea Corn tassel (phenolic compounds)…”

“…Phenolic compounds have antioxidant potential and scavenge harmful free radicals in the body, reducing oxidative stress [ 148 , 149 , 150 , 151 , 152 ]. They also show antihypertensive, nutritional and physiochemical properties that promote physicochemical and functional properties [ 152 , 153 , 154 , 155 , 156 ] ( Table 4 ).…”

Optimization of technical and technological indicators of kefir added with defatted sesame flour and rice bran

“…Defatted sesame cake is rich in dietary fiber, and it was found to significantly improve the viscosity, number of probiotics and antioxidant activity of kefir, which are excellent qualities of kefir products. The paper [14] presented the influence of introducing fiber-rich bran on the quality of kefir. The results showed that adding RB to kefir can significantly increase pH and decrease acidity.…”