Development of Fermented Grains Milk Fortified with Rice Protein Hydrolysate

Abstract

The trend towards health-conscious and plant-based foods has sparked growing interest in alternative dairy products, particularly those addressing food allergies and sustainability concerns. This study aimed to develop a fermented grain milk product fortified with rice protein hydrolysate, offering a novel alternative for consumers. The study found that mixing malted rice milk (broken rice grain from Pathum Thani 1 malted rice) with a mixed plant-based milk (Bambara groundnut milk and corn milk in a 1:2 ratio) at a 50:50 ratio. The product was enhanced by adding 2.5% rice protein hydrolysate and improving texture with 3.5% Gellan gum. The resulting fermented grain milk product achieved a lactic acid bacteria count of 1.86 x 10⁷ CFU/g. Sensory evaluation conducted with vegan and general consumer groups revealed a high product acceptance rate of 98%. Sensory characteristics including color, flavor, taste, and overall preference were rated at a moderate likeness level. When compared to commercial plant-based yogurt products, there were no significant differences in most sensory attributes (P<0.05), except for texture, which showed a statistically significant difference in likeness acceptance scores (P>0.05). The study demonstrates the potential of developing innovative, plant-based fermented milk alternatives that meet diverse consumer preferences while considering nutritional and sustainability aspects.