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.
Highlights
Fermented milk drink is a kind of fermented beverage, which is traditionally prepared by inoculation of raw milk with fermented milk drink grains
This study aimed to evaluate physicochemical properties and consumer’s acceptability of fermented milk drink enriched with RB
The result of pH and titratable acidity of fermented milk drinks were showed in table 3 and figure 1, 2
Summary
Fermented milk drink is a kind of fermented beverage, which is traditionally prepared by inoculation of raw milk with fermented milk drink grains. Some results indicate that fermented milk drink and its constituents have pro-healthy properties that positively affect immune and gastrointestinal system (Iraporda et al, 2014). In certain studies it helped with lactose intolerance (Leite et al, 2015), affected the cholesterol metabolism (Kim et al, 2017), revealed therapeutic activity against colon carcinogens (Ahmed et al, 2013). It was the source of some vitamins (Wyk et al, 2011). Fermented milk drink cultures can be applied to promote food safety by inhibiting coliforms and numerous pathogens (Wyk et al, 2011)
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