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Quality Aspects of Rice Based Fermented Beverage.

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Relation http://ir.cftri.com/14817/
 
Title Quality Aspects of Rice Based Fermented Beverage.
 
Creator Mahejibin, Khan
Kanika, Singh
Shruti, Pandey
 
Subject 02 Fermented foods
01 Rice
 
Description 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.
 
Date 2021
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/14817/1/BJSTR.MS.ID.005609-1.pdf
Mahejibin, Khan and Kanika, Singh and Shruti, Pandey (2021) Quality Aspects of Rice Based Fermented Beverage. Biomedical Journal of Scientific and Technical Research. pp. 1-9.