Production and evaluation of rice milk probiotic drinking yogurt | |
| Author | Kannika Suhatthaphorn |
| Call Number | AIT Thesis no.FB-04-06 |
| Subject(s) | Rice products Yogurt |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. FB-04-06 |
| Abstract | This study mainly focused on process parameters in the production of rice milk drinking yogmt, which is obtained from young rice. Rice milk can be obtained from the developing phase of rice harvested before hardness (i.e. before ripening). Rice milk contains high amount of vitamin A, D, and B 12 and have high nutritional value. Probiotic are microorganisms that promote or support a beneficial balance of the autochthonous microbial population of the gastrointestinal tract. The experiments were done of determine optimum condition of fermentation temperature, initial glucose concenh·ation and time. A 5% initial glucose concenh·ation at 6 hr at 37 °C were the best condition to give the lowest pH (4.53) highest lactic acid and biomass concentration. Even though their was high residual glucose concentration, for higher sweetness in the final product, 10 % of initial glucose concenh·ation after 6 hr at 37 °C was selected. The hedonic test was performed for Odor, Sweetness, Sour, Texture and overall acceptance of the two products obtains for 5 and 10% initial glucose value. At 95% confidence level, the odor and texture of two products have no significant difference, however sweetness and sourness was found significantly different. Sweetness has direct effect on the overall acceptance and hence product with 10% sugar received higher acceptance. A comparison of yogurt we produced with four commercial probiotic yogurts, for shelf life, it was found that trhere was a reduction in viability of sample in which did not contain probiotic as compared to that which contained them. This shows that L.brevis have more viability than the commercial strain.Over all it can be seen that surviving probiotic in the rice milk drinking yogurt is higher than even the good commercial probiotic yogurt which had viable probiotic in them. Hence the possibility of developing such a product with good health benefit is very good. In all sample the final count was found to be with in the acceptable dosage range. |
| Year | 2004 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. FB-04-06 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Other Field of Studies (No Department) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Rakshit, Sudip K. |
| Examination Committee(s) | Athapol Noomholm; Jindal, Vinod K. |
| Scholarship Donor(s) | - |
| Degree | Thesis (M.Sc.) - Asian Institute of Technology, 2004 |