The influence of the introduction of rice bran on fermented milk drink
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 viab...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv
2021-12-01
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| Series: | Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології |
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| Online Access: | https://nvlvet.com.ua/index.php/food/article/view/4220 |
| _version_ | 1819274138179600384 |
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| author | M. Samilyk X. Qin Y. Luo |
| author_facet | M. Samilyk X. Qin Y. Luo |
| author_sort | M. Samilyk |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-23T23:03:40Z |
| format | Article |
| id | doaj.art-4580e590558448af9bd115ea5c83c044 |
| institution | Directory Open Access Journal |
| issn | 2519-268X 2707-5885 |
| language | English |
| last_indexed | 2024-12-23T23:03:40Z |
| publishDate | 2021-12-01 |
| publisher | Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv |
| record_format | Article |
| series | Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології |
| spelling | doaj.art-4580e590558448af9bd115ea5c83c0442022-12-21T17:26:52ZengStepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies LvivНауковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології2519-268X2707-58852021-12-012396394510.32718/nvlvet-f96084220The influence of the introduction of rice bran on fermented milk drinkM. Samilyk0X. Qin1Y. Luo2Sumy National Agrarian University, Sumy, UkraineSchool of Food and Bioengineering, Hezhou University, Hezhou, ChinaSchool of Food and Bioengineering, Hezhou University, Hezhou, ChinaRice 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.https://nvlvet.com.ua/index.php/food/article/view/4220fermented milk drink, rice bran, agro-industrial waste, viscosity, sensory |
| spellingShingle | M. Samilyk X. Qin Y. Luo The influence of the introduction of rice bran on fermented milk drink Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології fermented milk drink, rice bran, agro-industrial waste, viscosity, sensory |
| title | The influence of the introduction of rice bran on fermented milk drink |
| title_full | The influence of the introduction of rice bran on fermented milk drink |
| title_fullStr | The influence of the introduction of rice bran on fermented milk drink |
| title_full_unstemmed | The influence of the introduction of rice bran on fermented milk drink |
| title_short | The influence of the introduction of rice bran on fermented milk drink |
| title_sort | influence of the introduction of rice bran on fermented milk drink |
| topic | fermented milk drink, rice bran, agro-industrial waste, viscosity, sensory |
| url | https://nvlvet.com.ua/index.php/food/article/view/4220 |
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