Physico-Chemical Analysis of Milk Prepared from Broken Rice

Padma, M.; Jagannadarao, P.V.K.; Edukondalu, L.; Ravibabu, G.; Aparna, K

doi:10.20546/ijcmas.2018.702.054

Cited by 22 publications

(15 citation statements)

References 4 publications

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“…Although they are typically discarded during the process of milling, these by-products, especially the edible broken rice, can be used to create products such as rice flour, rice milk, rice starch, rice puddings, rice cakes, rice glue, and so forth. This is an important consideration given that it is anticipated that rice demand levels will remain high in the future as populations continue to rise in countries where rice is a staple [5].…”

Section: Introductionmentioning

confidence: 99%

Broken Riceberry (BR) Powder Production Using a Double Drum Dryer and Its Utilization in the Development of Instant Beverages

2022

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This study was designed to examine broken riceberry (BR) powder production through the use of a double drum dryer. There were two stages involved: (1) to study the optimized drum drying conditions for BR powder using response surface methodology (RSM), and (2) to utilize BR powder for the development of instant beverages. According to the results, the optimum drum drying condition was a drum temperature of 125 °C and drum speed of 1.0 rpm. Under these conditions, BR powder contained moisture = 5.81%, water activity = 0.494, total color difference 15.45, DPPH scavenging activity = 73.93%, water solubility index (WSI) = 52.33%, and water absorption index (WAI) = 10.52. For the utilization of BR powder for developing instant beverages, the product quality was light purple in color, water activity = 0.354, DPPH scavenging activity = 45%, WSI = 65.75%, and WAI = 12.25. The developed instant beverage contained 4.28% moisture, 13.89% protein, 12.42% fat, 4.23% fiber, and 2.23% ash. The microbial properties were <10 CFU/g for aerobic plate count and yeast and mold. The overall liking score was ‘like moderately’. This study indicated that the BR powder is of good quality and has potential in the beverage industry.

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Section: Introductionmentioning

confidence: 99%

Broken Riceberry (BR) Powder Production Using a Double Drum Dryer and Its Utilization in the Development of Instant Beverages

2022

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“…The rice was then soaked for 1 hour with a 1:2 rice is to water ratio. After the soaking process, the water is drained out from the rice using a filter net/cloth, as this water usually contains harmful toxins released from the rice (Padma et al, 2018) [13] . Furthermore, the third part of rice was then cooked with 1:2 rice is to water ratio for 20-25 mins at 140-180°C, until rice turns mushy.…”

Section: Preliminary Preparation Of Ricementioning

confidence: 99%

“…The pH of treated samples on Day 1 and after Day 7 in refrigeration Studies observed that the cooking and blending parameter significantly affects rice-based beverages and products (Padma et al, 2018) [13] . Another two types of study conducted on buckwheat and bean beverages with the addition of different industrial cultures showed no fermentation changes and no changes in pH value from the day of storage in refrigeration until the 21 st day of refrigerated storage.…”

Section: Figmentioning

confidence: 99%

Effect of roasting and cooking on physiochemical properties of black rice soluble extract

Pillai¹,

Natarajan²,

Kumar³

et al. 2021

Int. J. Chem. Stud.

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Rice (Oryzae sativa L.) is a significant cereal consumed widely by over one-half of the world's population. There are numerous unique rice varieties present, some of them known as Traditional or Ancient grains. Black rice or 'Karupu Kauvni' is one such colored rice varieties known for their rich source of dietary fiber, resistant starch, minerals, carotenoids, flavonoids and polyphenols and intake of these pigmented varieties help in improving human health. This study shows the difference in the physicochemical properties of these glutinous rice samples. The physicochemical properties of three samples of Black rice soluble extract (control, roasted and cooked) were analyzed to determine pH, color, enzyme activity, viscosity and pasting properties. The tested samples and their results could serve as the baseline for further research and information on rice-based beverages and products' quality evaluation parameters. The soluble extract from such a plant-based source displays numerous benefits in comparison to other plant-based extracts. Despite its high carbohydrates, significantly lower amount of calcium and no cholesterol, it has been used significantly less in the food industry area.

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“…According to FAO, Indonesia is the third-largest rice producer globally, with 54 million tons annually [6]. Rice is considered the second most important crop for providing carbohydrates, proteins, vitamins, and minerals [7]. Rice is also preferred to be the main material for making rice milk due to its hypoallergenic form, compared to soybean milk.…”

Section: Introductionmentioning

confidence: 99%

“…Rice is also preferred to be the main material for making rice milk due to its hypoallergenic form, compared to soybean milk. The development of rice milk has been conducted by several researchers [7,8]. Different types of rice also can be used as material for making rice milk.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant and Nutritional Analysis of Organic Black Rice (Oryza sativa L.) Milk

Romulo

Sadek

2022

IOP Conf. Ser.: Earth Environ. Sci.

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The consumption trend of the plant-based product has increased over the last few years, from health reasons to the unsustainability of consuming animal product. Plant-based product has been perceived by consumers as products to improve human health and well-being. Plant-based milk substitute such as rice milk is an example of the product and could be made from various rice varieties. Black rice (Oryza sativa L.) is one type of rice that is cultivated in Indonesia. Black rice has been reported to poses antioxidant activity, which is beneficial for health. For this reason, black rice has the potency to be further processed into a functional drink. However, the information regarding the antioxidant and nutritional content in the processed form is still lacking. This research aimed to analyze the antioxidant activity and nutritional content of organic black rice milk. Proximate analysis and antioxidant content (DPPH and total phenol) were conducted in this experiment. The results showed that black rice milk contained 92.36% water, 0.67% fat, 0.14% protein, 0.15% ash, and 6.69% carbohydrate. Black rice milk can inhibit 69.18% activity of 0.2 mmol DPPH radicals. It also contained total phenolic content of 32.75 mg GAE/ 100 mL

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Physico-Chemical Analysis of Milk Prepared from Broken Rice

Cited by 22 publications

References 4 publications

Broken Riceberry (BR) Powder Production Using a Double Drum Dryer and Its Utilization in the Development of Instant Beverages

Broken Riceberry (BR) Powder Production Using a Double Drum Dryer and Its Utilization in the Development of Instant Beverages

Effect of roasting and cooking on physiochemical properties of black rice soluble extract

Antioxidant and Nutritional Analysis of Organic Black Rice (Oryza sativa L.) Milk

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