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 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.
AOAC (2000). Methods of analysis (17th ed.). In. Wash-ington DC: Association of Official Analytical Chem-ists.
Chen, C.-H., Yang, Y.-H., Shen, C.-T., Lai, S.-M., Chang, C.-M. J., & Shieh, C.-J. (2011). Recovery of vitamins B from supercritical carbon dioxide-defatted rice bran powder using ultrasound water extraction. Journal of the Taiwan Institute of Chemical Engineers, 42(1), 124–128. doi: 10.1016/j.jtice.2010.04.011.
Chifiriuc, M. C., Cioaca, A. B., & Lazar, V. (2011). In vitro assay of the antimicrobial activity of kephir against bacterial and fungal strains. Anaerobe, 17(6), 433–435. doi: 10.1016/j.anaerobe.2011.04.020.
Choi, Y.-S., Choi, J.-H., Han, D.-J., Kim, H.-Y., Lee, M.-A., Jeong, J.-Y., Chung, H.-J., & Kim, C.-J. (2010). Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters. Meat Science, 84(3), 557–563. doi: 10.1016/j.meatsci.2009.10.012.
Demirci, T., Aktaş, K., Sözeri, D., Öztürk, H. İ., & Akın, N. (2017). Rice bran improve probiotic viability in yo-ghurt and provide added antioxidative benefits. Jour-nal of Functional Foods, 36, 396–403. doi: 10.1016/j.jff.2017.07.019.
Devarajan, S., Singh, R., Chatterjee, B., Zhang, B., & Ali, A. (2016). A blend of sesame oil and rice bran oil low-ers blood pressure and improves the lipid profile in mild-to-moderate hypertensive patients. Journal of Clinical Lipidology, 10(2), 339–349. doi: 10.1016/j.jacl.2015.12.011.
Ertekin, B., & Guzel-Seydim, Z. B. (2010). Effect of fat replacers on kefir quality. Journal of the Science of Food and Agriculture, 90(4), 543–548. doi: 10.1002/jsfa.3855.
Goncu, B. (2017). Some properties of kefir enriched with apple and lemon fiber. Mljekarstvo, 67(3), 208–216. doi: 10.15567/mljekarstvo.2017.0305.
Guzel-Seydim, Z. B., Kok-Tas, T., Greene, A. K., & Sey-dim, A. C. (2011). Review: Functional Properties of Kefir. Critical Reviews in Food Science & Nutrition, 51(3), 261–268. doi: 10.1080/10408390903579029.
Hu, W., Wells, J. H., Shin, T. S., & Godber, J. S. (1996). Comparison of isopropanol and hexane for extraction of vitamin E and oryzanols from stabilized rice bran. Journal of the American Oil Chemists' Society, 73(12), 1653–1656. doi: 10.1007/BF02517967.
Iraporda, C., Romanin, D. E., Rumbo, M., Garrote, G. L., & Abraham, A. G. (2014). The role of lactate on the immunomodulatory properties of the nonbacterial fraction of kefir. Food Research International, 62(8), 247–253. doi: 10.1080/10408398.2010.540360.
ISO (2014). Milk and milk products - Determination of nitrogen content - Part 1: Kjeldahl principle and crude protein calculation. In. Switzerland.
Jia, M., Chen, J., Liu, X., Xie, M., Nie, S., Chen, Y., Xie, J., & Yu, Q. (2019). Structural characteristics and func-tional properties of soluble dietary fiber from defatted rice bran obtained through Trichoderma viride fer-mentation. Food Hydrocolloids, 94, 468–474. doi: 10.1016/j.foodhyd.2019.03.047.
Kim, D., Jeong, D., Kang, I., Kim, H., Song, K., & Seo, K. (2017). Dual function of Lactobacillus kefiri DH5 in preventing high‐fat‐diet‐induced obesity: direct reduc-tion of cholesterol and upregulation of PPAR‐α in adi-pose tissue. Molecular Nutrition & Food Research, 61(11). doi: 10.1002/mnfr.201700252.
Leite, A. M. O., Miguel, M. A. L., Peixoto, R. S., Ruas-Madiedo, P., Paschoalin, V. M. F., Mayo, B., &Delgado, S. (2015). Probiotic potential of selected lactic acid bacteria strains isolated from Brazilian kefir grains. Journal of Dairy Science, 98(6), 3622–3632. doi: 10.3168/jds.2014-9265.
Li, S.-C., Chou, T.-C., & Shih, C.-K. (2011). Effects of brown rice, rice bran, and polished rice on colon car-cinogenesis in rats. Food Research International, 44(1), 209–216. doi: 10.1016/j.foodres.2010.10.034.
Patil, S. S., Kar, A., & Mohapatra, D. (2016). Stabilization of rice bran using microwave: Process optimization and storage studies. Food and Bioproducts Processing, 99, 204–211. doi: 10.1016/j.fbp.2016.05.002.
Perez-Ternero, C., Alvarez de Sotomayor, M., & Herrera, M. D. (2017). Contribution of ferulic acid, γ-oryzanol and tocotrienols to the cardiometabolic protective ef-fects of rice bran. Journal of Functional Foods, 32, 58–71. doi: 10.1016/j.jff.2017.02.014.
Phongthai, S., Lim, S.-T., & Rawdkuen, S. (2016). Optimi-zation of microwave-assisted extraction of rice bran protein and its hydrolysates properties. Journal of Ce-real Science, 70, 146–154. doi: 10.1016/j.jcs.2016.06.001.
Prestes, D. N., Spessato, A., Talhamento, A., Gularte, M. A., Schirmer, M. A., Vanier, N. L., & Rombaldi, C. V. (2019). The addition of defatted rice bran to malted rice improves the quality of rice beer. LWT, 112, 108262. doi: 10.1016/j.lwt.2019.108262.
Shah, B. R., Li, B., Sabbah, H. A., Xu, W., & Mraz, J. (2020). Effects of prebiotic dietary fibers and probiot-ics on human health: With special focus on recent ad-vancement in their encapsulated formulations. Trends in Food Science & Technology, 102, 178–192. doi: 10.1016/j.tifs.2020.06.010.
Soares, J. F., Dal Prá, V., de Souza, M., Lunelli, F. C., Abaide, E., da Silva, J. R. F., Kuhn, R. C., Martínez, J., & Mazutti, M. A. (2016). Extraction of rice bran oil using supercritical CO2 and compressed liquefied pe-troleum gas. Journal of Food Engineering, 170, 58–63. doi: 10.1016/j.jfoodeng.2015.09.016.
Tabaraki, R., & Nateghi, A. (2011). Optimization of ultra-sonic-assisted extraction of natural antioxidants from rice bran using response surface methodology. Ultra-sonics Sonochemistry, 18(6), 1279–1286. doi: 10.1016/j.ultsonch.2011.05.004.
Trevisani Juchen, P., Nolasco Araujo, M., Hamerski, F., Corazza, M. L., & Pedersen Voll, F. A. (2019). Extrac-tion of parboiled rice bran oil with supercritical CO2 and ethanol as co-solvent: Kinetics and characteriza-tion. Industrial Crops and Products, 139, 111506. doi: 10.1016/j.indcrop.2019.111506.
Tuncel, N. B., Yılmaz, N., Kocabıyık, H., & Uygur, A. (2014). The effect of infrared stabilized rice bran sub-stitution on physicochemical and sensory properties of pan breads: Part I. Journal of Cereal Science, 59(2), 155–161. doi: 10.1016/j.jcs.2013.12.003.
Wu, W., Hu, J., Gao, H., Chen, H., Fang, X., Mu, H., Han, Y., & Liu, R. (2020). The potential cholesterol-lowering and prebiotic effects of bamboo shoot die-tary fibers and their structural characteristics. Food Chemistry, 332, 127372. doi: 10.1016/j.foodchem.2020.127372.
Wyk, J. V., Witthuhn, R. C., & Britz, T. J. (2011). Optimi-sation of vitamin B12 and folate produc-tion by Propionibacterium freudenreichii strains in kefir. International Dairy Journal, 21(2), 69–74. http://www.wanfangdata.com.cn/details/detail.do?_type=perio&id=b5f404c1b34b39179fbc9a7990681cb1.
Zaharova, L. (2014). Development and Introduction of New Dairy Technologies. Foods and Raw Materials, 2(2), 68–74. doi: 10.12737/5462.
Zullaikah, S., Melwita, E., & Ju, Y.-H. (2009). Isolation of oryzanol from crude rice bran oil. Bioresource Tech-nology, 100(1), 299–302. doi: 10.1016/j.biortech.2008.06.008.
Abstract views: 53 PDF Downloads: 30