Texture profile of fermented rice extracts with probiotic strains and different contents of waxy maize starch, and sensory acceptance of flavoured selected extract

Abstract

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.