Physicochemical and sensory evaluation of strawberry flavored non-dairy rice milk
Rice milk is a plant-based, non-dairy milk replacement prepared from rice. It is a popular selection for people who are lactose intolerant, allergic to cow's milk, or vegan. This research provided a comprehensive investigation of the physicochemical properties and sensory characteristics of str...
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| Main Authors: | , |
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| Format: | Conference or Workshop Item |
| Language: | en |
| Published: |
2024
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| Subjects: | |
| Online Access: | http://eprints.uthm.edu.my/12207/1/P17016_d3176f1727e25271eac22aec6e04a4f4.pdf%2017.pdf http://eprints.uthm.edu.my/12207/ https://doi.org/10.30880/ekst.2024.04.01.045 |
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| Summary: | Rice milk is a plant-based, non-dairy milk replacement prepared from rice. It is a popular selection for people who are lactose intolerant, allergic to cow's milk, or vegan. This research provided a comprehensive investigation of the physicochemical properties and sensory characteristics of strawberry flavoured non-dairy rice milk. Rice milk served as the base, providing a lactose-free and vegan alternative, with strawberry flavour added to harmonious the blend that balanced the inherent sweetness of strawberries with the neutral base of rice milk. Non-dairy rice milk (F1) had the natural flavour of plant milk derived from 84% rice and sweetened with brown sugar (15%) without strawberry flavour to create a naturally mild and cameral sweet taste, whereas strawberry flavoured non-dairy rice milk (F2) combined the neutral base of 76% rice milk with 17% sweet aroma and flavourful of strawberries. The texture analysis focused on four different types of textural properties, including hardness, consistency, cohesiveness, and index of viscosity, which highlight that F2 is more firm (16.02±0.71), and consistent as the pH revealed that in F2 appeared to be a decrease in pH (5.36±0.10) over the three days, indicated the progression of fermentation, potentially involved the conversion of sugars to acids by microorganisms. Furthermore, F2 appeared to have a little influenced on protein content (1.31%), while it may lead to a reduction in total fat content (0.43%). Overall, the research showed that F2 can corresponded to customer expectations and preferences |
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