Formulation and Sensory Profiling of Dairy Free Probiotic Yogurt Mimics using Rice Milk

Author: Shruthi P. and Suma Divakar

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Abstract

The increased urge of human beings in search for novel food products with enhanced functional benefits and slighter environmental impact is on rise in the current era. Plant-based milk substitutes are in high demand since they are devoid of cholesterol and allergens and can be used as a vegan or lactose intolerant substitute. Hence, the present study focuses on developing a probiotic yoghurt mimic from rice milk and its sensory profiling to determine the consumer acceptability of the products. Lactobacillus acidophilus and Streptococcus thermophilus starter cultures were used for the fermentation. The study indicated that the pH values of the treatments decreased and titratable acidity of the treatments increased during storage period of 5 days. The sensory profiling results showed that the sensory qualities of the products samples were satisfactory and maintained a shelf life of 5 days when stored at 4°C in glass bottles without any growth of any pathogens. The microbiological quality analyses of the yoghurt mimics were evaluated by analyzing Total Bacterial Count, Total Fungal Count and Total Coliform Count for a period of 5 days. Coliform and Fungal microorganisms were absent in the product samples during storage period. More research is necessary to fully comprehend how the ingredients interact and react during fermentation and how this affects the product's mouthfeel, flavor, and texture

Keywords

Yoghurt mimics, Rice milk, Probiotic, Dairy alternative, Sensory profile

Conclusion

Rice is an inevitable staple cereal of the Indian population and is exploited in numerous ways to develop novel sustenance. Since the Indian diet is diverse in a wide range of fermented foods made from cereals, utilizing rice to develop innovative functional foods has the potential to boost market expansion. The present study help to facilitate the formulation of non-dairy yoghurt mimics from rice milk by inoculating a starter culture mix of Lactobacillus acidophilus and Streptococcus thermophilus with a shelf life upto 5 days

References

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How to cite this article

Shruthi P. and Suma Divakar (2024). Formulation and Sensory Profiling of Dairy Free Probiotic Yogurt Mimics using Rice Milk. Biological Forum – An International Journal, 16(11): 26-31