Product Development of Black Glutinous Hang Rice Yogurt

Abstract

This research was aimed to produce healthy foods in the form of regular diet which was accepted by consumers and yogurt is a healthy product which is popular among children, teenagers, adults and elders. Firstly, yogurt from black sticky Hang rice which composed of the different ratio of
black glutinous hang rice milk (BGHRM) to cow milk (CM) as 0: 100 (control), 10:90, 20:80, 30:70 and 40:60 was conducted. After that, they were determined for chemical, physical and microbiological properties. The result showed that the yoghurts were not different (p>0.05) in pH, and total acidity contents. It was
found that yogurts that were prepared from BGHRM with the higher BGHRM:CM ratios led to the more of an increase in viscosity, total phenolic content, anthocyanin content and scavenging abilities in yogurts (p 0.05). All formula of yogurts revealed that the number of lactic acid bacteria ranged from 8.34 to 8.75 log CFU/g. Yeast and mold were not found in the products. All products were sensory evaluated for liking scores (color, odor, taste, texture and overall liking) by using 9-point hedonic scale and used 30 panelists. The result indicated that BGHRM (10): CM (90) yogurt got the highest acceptability scores of
color, smell, flavor and overall liking. The results showed that BGHRM (10):CM (90) yogurt got the highest acceptability scores from the panelists in moderate to like level as same as control. Consequently, yoghurt added with BGHRM: CM as a ratio of 10:90 was suitable for black glutinous Hang rice yogurt production.