Flavored Drink Production Using Broken Rice: Evaluation of Physical-Chemical Properties and Power Consumption of Industrial Stirring System

Marques, Marcela Grandinetti; Pelissari, Andrew; Coutinho, Ana Paula Cerino; Telascrea, Marcelo; Antoniassi, Beatriz; Chaves, Marcia R. M.

doi:10.5539/jsd.v10n5p116

Cited by 2 publications

(2 citation statements)

References 9 publications

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“…Developing extracts and fermented beverages using BRM can provide cheaper plant‐based milk products than natural milk (Mahejibin et al, 2021; Marques et al, 2017). Therefore, developing an optimal procedure for producing BRM extracts can enhance the extraction of nutritional compounds in bran and broken rice (Sereewatthanawut et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

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Study on the rice milling byproduct extracted by subcritical water extraction and its fermented milk analogs

Ardali

Sharifan

Mosavi

et al. 2022

Food Processing Preservation

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The subcritical water extraction (SWE) method, as a proper alternative to conventional methods due to low cost, short processing time, environmental sustainability, and mild operating conditions, has been applied to produce valuable materials from different biomass. Rice milling byproduct (RMB) as abundant and locally available agricultural wastes is normally used for extracting oil and as animal feed. In this study, the quality and quantity of valuable compounds extracted by the SWE were investigated to select the optimum SWE conditions and the best extract to produce healthy cereal‐based milk analogs. The most appropriate SWE parameters were investigated by the combined design method were 130°C and 45 min, rice bran: broken rice ratio of 10:90, the solid‐water ratio of 0.12, and a particle size of <710 μm, respectively. SWE positively affected the release and production of some bioactive compounds such as total phenolic, flavonoids, organic acids. The milk analogs consisted of the optimum RMB extract, inulin, and Persian grape molasses (as a sucrose alternative) were then fermented by either Lactobacillus casei or Lactobacillus plantarum (0.5 McFarland). The fermentation process also rose the values of some nutrients, including vitamin B (B3, B6, and B9), organic acids, total phenolic compounds, and flavonoids. it decreased the contents of monosaccharides (p < .5), while the increased content of alcohol was negligible (<0.3%). Compared with L. plantarum, L. casei had a higher impact on the production of these bioactive compounds and more considerably increased antioxidant activity of the related beverages; nevertheless, beverages containing L. plantarum had the greatest over‐acceptability. Moreover, the survival of L. casei and L. plantarum in beverages was in the standard range (106–108 CFU/ml) during storage, demonstrating that RMB ingredients along with inulin can positively affect LAB survival. Novelty impact statement The innovative aspect of this work is related to the use of Iranian agricultural byproduct such as BRM and Persian Grape Molasses in production of milk analogs containing Persian type culture collection and the use of subcritical water extraction as an environmentally friendly method for the production of functional beverages.

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Section: Introductionmentioning

confidence: 99%

“…Moreover, around 14% of the rice grains are broken into small parts, as another main BRM. These growing byproducts can be used to feed animals or to make novel functional food because of their nutritional benefits and functional compounds (Costa et al, 2016; Marques et al, 2017); however, studies on such promising food seem to be scarce.…”

Section: Introductionmentioning

confidence: 99%

Study on the rice milling byproduct extracted by subcritical water extraction and its fermented milk analogs

Ardali

Sharifan

Mosavi

et al. 2022

Food Processing Preservation

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

Costa

Oliveira

Ribeiro

et al. 2019

Int J of Food Sci Tech

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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.

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Flavored Drink Production Using Broken Rice: Evaluation of Physical-Chemical Properties and Power Consumption of Industrial Stirring System

Cited by 2 publications

References 9 publications

Study on the rice milling byproduct extracted by subcritical water extraction and its fermented milk analogs

Study on the rice milling byproduct extracted by subcritical water extraction and its fermented milk analogs

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

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