Quality Aspects of Rice Based Fermented Beverage

Abstract

Background: Cereal grains are one of the richest sources of important dietary fibers, proteins, vitamins, minerals, antioxidants, and other phytochemicals. However, flat flavor and poor sensorial properties make them less preferable to be consumed as raw. Fermentation improves the functional properties, texture, flavor, aroma, and restricts the growth of pathogens in the final product. Cereal based fermented drink has advantages over milk-based fermented food for vegans and people with milk allergies or lactose intolerance. Methods: In the present study, to obtain a fermented beverage, a cereal mix was formulated using wheat flour, rice flour, and germinated barley flour in a 4.5:4.5:1 ratio and fermented with curd for 24 hrs. Proximate analysis, microbial analysis, and sensory analysis were done to evaluate the quality and shelf life of the fermented drink. Results: Titratable acidity as lactic acid and protein content, was found 0.23% to 0.41% and 4.80% to 5.12% respectively. The fermented drink contained 9.83-10.12mg calcium, 9.29-9.38mg Iron, 7.36-7.49mg Sodium, and 7.13-7.88 mg magnesium per 100 gm. Sensory analysis showed overall acceptability of product till 10 days of storage. The product was found microbiologically safe, as no pathogens, mold, and fungi were observed. Conclusion and Objective: The present study focused on developing healthpromoting cereal-based fermented beverage using rice flour, germinated barley, and other food adjuncts. The sensory, quality aspects, and microbial analysis for the above product were found acceptable among the consumers.