Shruthi, P
Development of rice based probiotic beverages and their characterization - Vellayani Department of Community Science, College of Agriculture 2025 - 205p.
Ph.D
Probiotic beverages are gaining importance as functional foods due to their health benefits including gut health improvement, immunity modulation, and prevention of lifestyle diseases. Rice is a globally available cereal and the most common staple consumed by the population, which also serves as a nutrient rich substrate for the development of hypoallergic, lactose free, vegan probiotic beverages. The present study was conducted with an objective of scrutinizing the potentiality of KAU rice varieties in the production of probiotic beverages inoculated with Lactobacillus acidophilus and Streptococcus thermophilus; and evaluation of their quality and consumer preference. Seven rice varieties Kanchana(T1), Jyothi(T2), Samyuktha(T3), Aathira(T4), Aiswarya(T5), Revathi(T6), and Bhadra(T7) were procured from RARS Pattambi and RRS Moncompu and processed into brown rice(V1), raw milled rice(V2) and paraboiled milled rice(V3) categories for the formulation of beverage treatments. The freeze dried probiotic cultures were acquired from National Dairy Research Institute Karnal, were cultured and inoculated to the rice media for the development of beverages. Other adjuncts required for the production of beverages were purchased from local market Trivandrum. The optimization of the standard base for beverage included the evaluation of processed rice through three different methods (i) cooking and grinding the rice(P1), (ii) soaking grinding and extracting the milk(P2) and (iii) powdering and gelatinizing(P3). The fermented beverage bases were prepared in a rice-to-water ratio of 1:10 with 5% sugar and 5% probiotic culture, and incubated at 37°C for 24 hours and then stored under 4°C in a refrigerator. The fermented rice based probiotic beverage bases were evaluated for their sensory attributes such as appearance, aroma, taste, consistency, mouthfeel and overall acceptability using a 9 point hedonic scale. Among the processing methods, powdering and gelatinizing was identified as the best treatment, producing beverage bases with superior qualities. The flouring and gelatinizing method was used to develop 21 beverages in total; 7 brown rice-based beverages, 7 raw milled rice-based beverages, and 7 parboiled milled rice-based beverages. The best treatment for the base was selected using the sensory acceptance data from each category included the Brown Rice Samyuktha(V1T3), Raw Milled Rice Aiswarya (V2T5) and Parboiled Milled Rice Aathira (V3T4). These selected treatments were tested with 5 flavors cinnamon(F1), cardamom(F2), dry ginger(F3), cloves(F4), and cumin(F5). Best treatments identified were Samyuktha brown rice infused with dry ginger (V1T3F3), Aiswarya raw milled rice infused with cumin (V2T5F5) and Aathira parboiled milled rice infused with cardamom (V3T4F2), which were highly rated for their balanced taste, aromatic profile, and enhanced mouthfeel. These chosen treatments underwent further quality analysis and compared with a commercial milk based probiotic beverage. The quality analysis of the rice-based probiotic beverages focused on color parameters and physicochemical parameters, including pH, acidity, viscosity, TSS, total sugars, specific gravity, ash, moisture. The treatments V1T3F3, V2T5F5, and V3T4F2 showed color difference ΔE value of 48.61, 66.878 and 58.926, which were significantly different. The pH range of the three beverage treatments and the control (commercial milk-based probiotic drink) was observed to be between 3.72 and 4.53. In the case of specific gravity, V1T3F3 had the highest mean value (1.04 ± 0.00) and control had the lowest mean value(1.02 ± 0.00). For viscosity results, V2T5F5 had the highest mean value (16.57 ± 0.15mPa.s) and control has the lowest mean (10.11 ± 0.00mPa.s). Control treatment had the highest mean value (9.82 ± 0.02%) and V1T3F3 had the lowest mean value(8.36 ± 0.03%) for total sugars and was significantly different from other two treatments V2T5F5 (9.09 ± 0.02%) and V3T4F2 (9.42 ± 0.02%). The highest mean value for total acidity was found in control (1.00 ± 0.01%) while V3T4F2 had the lowest mean value (0.54 ± 0.00%). The proximate evaluation of rice based probiotic beverages is essential to assess their nutritional value and health benefits. Key minerals like calcium, magnesium, potassium, and iron present in the beverage treatments were quantified using ICP OES. The nutrient profile analysis revealed that the control sample had higher levels of fat, carbohydrates, and energy density compared to the treated samples. The heavy metal concentrations in the beverage samples were analyzed to confirm that the rice-based beverages were free from heavy metal contamination. The heavy metal detection results were within the permissible limits, reinforcing the suitability of these beverages for regular consumption. To evaluate the nutraceutical properties of the beverages, analyses were conducted to determine their antioxidant activity (%RSA), total phenolic content (TPC), and total viable count. The radical scavenging activity of treatments ranged from (13.33 - 43.87%) and the total phenol content detected was in a range of 0.31 1.61mgGAEml-1. The total viable count remained within the standard range 108CFUml-1 throughout the storage period of 7 days with a viability percentage ranging from 96.45-97.11 for both the strains. The Volatile Organic Compounds (VOC) present in all the three beverage treatments was detected using the GC-MS technique. Thirty seven different volatile organic compounds were observed in the GCMS chromatogram of the beverage from dry ginger flavored brown rice of samyuktha. Seventy compounds were determined from raw miled aiswarya flavored with cumin and sixty five volatile compounds were generated from parboiled milled aathira flavored with cardamom. 1-Heptatriacotanol, Ethyl iso-allocholate, Eugenol, Oleic acid 3 (octadecyloxy)propyl ester were the common compounds present in all the three treatments. Reports suggest that these compounds exhibited various health beneficial properties such as antioxidant, anti-inflammatory, antimicrobial, anticancer, cardioprotective, neuroprotective effects, metabolic health, skin care, anti-aging, cancer prevention, , diabetes management, hormonal modulation and also imparting fragrance and flavors. The results of antimicrobial activity demonstrated that Lactobacillus acidophilus produced an inhibition zone of 8.6mm against S. aureus and 5.4mm against E. coli using well diffusion assay. Streptococcus thermophilus did not exhibit any antimicrobial activity against the pathogens. Sensory analysis conducted over 12 days showed that the probiotic beverages remained acceptable up to day 8, after which noticeable changes in taste, aroma consistency were observed, reducing consumer acceptability. The storage stability of beverages stored in both glass and HDPE bottles were analyzed for a period of 12 days under refrigerated storage (4°C). The results indicated that both glass and HDPE bottles effectively preserved the viability of probiotics at 4°C for the duration of the study. However, glass bottles exhibited better preservation of both probiotic counts and sensory qualities, suggesting superior storage stability. The Check All That Apply (CATA) consumer survey provided valuable insights into consumer perceptions of the rice-based probiotic beverages, and revealed distinct sensory profiles for each beverage. The brown rice-based was favored for its natural, ginger, aroma and sweet taste, while the parboiled rice-based beverage was appreciated for its refreshing mouthfeel and smooth consistency. The raw milled rice-based beverage exhibited a more diluted and gritty profile. Overall, the parboiled rice-based probiotic beverage emerged as the best option among the three rice based treatments, due to its superior taste, mouthfeel, and overall sensory appeal. The cost of production of one liter rice based probiotic beverage was around 74-78 INR. Rice-based probiotic beverages offer a promising alternative to dairy-based products, combining functional benefits with distinctive sensory profiles. Further research and development, particularly focusing on improving color, flavor, and extending shelf life, could increase their consumer appeal and marketability.
Community Science
Rice
Probiotic beverages
640 / SHR/DE Ph.D
Development of rice based probiotic beverages and their characterization - Vellayani Department of Community Science, College of Agriculture 2025 - 205p.
Ph.D
Probiotic beverages are gaining importance as functional foods due to their health benefits including gut health improvement, immunity modulation, and prevention of lifestyle diseases. Rice is a globally available cereal and the most common staple consumed by the population, which also serves as a nutrient rich substrate for the development of hypoallergic, lactose free, vegan probiotic beverages. The present study was conducted with an objective of scrutinizing the potentiality of KAU rice varieties in the production of probiotic beverages inoculated with Lactobacillus acidophilus and Streptococcus thermophilus; and evaluation of their quality and consumer preference. Seven rice varieties Kanchana(T1), Jyothi(T2), Samyuktha(T3), Aathira(T4), Aiswarya(T5), Revathi(T6), and Bhadra(T7) were procured from RARS Pattambi and RRS Moncompu and processed into brown rice(V1), raw milled rice(V2) and paraboiled milled rice(V3) categories for the formulation of beverage treatments. The freeze dried probiotic cultures were acquired from National Dairy Research Institute Karnal, were cultured and inoculated to the rice media for the development of beverages. Other adjuncts required for the production of beverages were purchased from local market Trivandrum. The optimization of the standard base for beverage included the evaluation of processed rice through three different methods (i) cooking and grinding the rice(P1), (ii) soaking grinding and extracting the milk(P2) and (iii) powdering and gelatinizing(P3). The fermented beverage bases were prepared in a rice-to-water ratio of 1:10 with 5% sugar and 5% probiotic culture, and incubated at 37°C for 24 hours and then stored under 4°C in a refrigerator. The fermented rice based probiotic beverage bases were evaluated for their sensory attributes such as appearance, aroma, taste, consistency, mouthfeel and overall acceptability using a 9 point hedonic scale. Among the processing methods, powdering and gelatinizing was identified as the best treatment, producing beverage bases with superior qualities. The flouring and gelatinizing method was used to develop 21 beverages in total; 7 brown rice-based beverages, 7 raw milled rice-based beverages, and 7 parboiled milled rice-based beverages. The best treatment for the base was selected using the sensory acceptance data from each category included the Brown Rice Samyuktha(V1T3), Raw Milled Rice Aiswarya (V2T5) and Parboiled Milled Rice Aathira (V3T4). These selected treatments were tested with 5 flavors cinnamon(F1), cardamom(F2), dry ginger(F3), cloves(F4), and cumin(F5). Best treatments identified were Samyuktha brown rice infused with dry ginger (V1T3F3), Aiswarya raw milled rice infused with cumin (V2T5F5) and Aathira parboiled milled rice infused with cardamom (V3T4F2), which were highly rated for their balanced taste, aromatic profile, and enhanced mouthfeel. These chosen treatments underwent further quality analysis and compared with a commercial milk based probiotic beverage. The quality analysis of the rice-based probiotic beverages focused on color parameters and physicochemical parameters, including pH, acidity, viscosity, TSS, total sugars, specific gravity, ash, moisture. The treatments V1T3F3, V2T5F5, and V3T4F2 showed color difference ΔE value of 48.61, 66.878 and 58.926, which were significantly different. The pH range of the three beverage treatments and the control (commercial milk-based probiotic drink) was observed to be between 3.72 and 4.53. In the case of specific gravity, V1T3F3 had the highest mean value (1.04 ± 0.00) and control had the lowest mean value(1.02 ± 0.00). For viscosity results, V2T5F5 had the highest mean value (16.57 ± 0.15mPa.s) and control has the lowest mean (10.11 ± 0.00mPa.s). Control treatment had the highest mean value (9.82 ± 0.02%) and V1T3F3 had the lowest mean value(8.36 ± 0.03%) for total sugars and was significantly different from other two treatments V2T5F5 (9.09 ± 0.02%) and V3T4F2 (9.42 ± 0.02%). The highest mean value for total acidity was found in control (1.00 ± 0.01%) while V3T4F2 had the lowest mean value (0.54 ± 0.00%). The proximate evaluation of rice based probiotic beverages is essential to assess their nutritional value and health benefits. Key minerals like calcium, magnesium, potassium, and iron present in the beverage treatments were quantified using ICP OES. The nutrient profile analysis revealed that the control sample had higher levels of fat, carbohydrates, and energy density compared to the treated samples. The heavy metal concentrations in the beverage samples were analyzed to confirm that the rice-based beverages were free from heavy metal contamination. The heavy metal detection results were within the permissible limits, reinforcing the suitability of these beverages for regular consumption. To evaluate the nutraceutical properties of the beverages, analyses were conducted to determine their antioxidant activity (%RSA), total phenolic content (TPC), and total viable count. The radical scavenging activity of treatments ranged from (13.33 - 43.87%) and the total phenol content detected was in a range of 0.31 1.61mgGAEml-1. The total viable count remained within the standard range 108CFUml-1 throughout the storage period of 7 days with a viability percentage ranging from 96.45-97.11 for both the strains. The Volatile Organic Compounds (VOC) present in all the three beverage treatments was detected using the GC-MS technique. Thirty seven different volatile organic compounds were observed in the GCMS chromatogram of the beverage from dry ginger flavored brown rice of samyuktha. Seventy compounds were determined from raw miled aiswarya flavored with cumin and sixty five volatile compounds were generated from parboiled milled aathira flavored with cardamom. 1-Heptatriacotanol, Ethyl iso-allocholate, Eugenol, Oleic acid 3 (octadecyloxy)propyl ester were the common compounds present in all the three treatments. Reports suggest that these compounds exhibited various health beneficial properties such as antioxidant, anti-inflammatory, antimicrobial, anticancer, cardioprotective, neuroprotective effects, metabolic health, skin care, anti-aging, cancer prevention, , diabetes management, hormonal modulation and also imparting fragrance and flavors. The results of antimicrobial activity demonstrated that Lactobacillus acidophilus produced an inhibition zone of 8.6mm against S. aureus and 5.4mm against E. coli using well diffusion assay. Streptococcus thermophilus did not exhibit any antimicrobial activity against the pathogens. Sensory analysis conducted over 12 days showed that the probiotic beverages remained acceptable up to day 8, after which noticeable changes in taste, aroma consistency were observed, reducing consumer acceptability. The storage stability of beverages stored in both glass and HDPE bottles were analyzed for a period of 12 days under refrigerated storage (4°C). The results indicated that both glass and HDPE bottles effectively preserved the viability of probiotics at 4°C for the duration of the study. However, glass bottles exhibited better preservation of both probiotic counts and sensory qualities, suggesting superior storage stability. The Check All That Apply (CATA) consumer survey provided valuable insights into consumer perceptions of the rice-based probiotic beverages, and revealed distinct sensory profiles for each beverage. The brown rice-based was favored for its natural, ginger, aroma and sweet taste, while the parboiled rice-based beverage was appreciated for its refreshing mouthfeel and smooth consistency. The raw milled rice-based beverage exhibited a more diluted and gritty profile. Overall, the parboiled rice-based probiotic beverage emerged as the best option among the three rice based treatments, due to its superior taste, mouthfeel, and overall sensory appeal. The cost of production of one liter rice based probiotic beverage was around 74-78 INR. Rice-based probiotic beverages offer a promising alternative to dairy-based products, combining functional benefits with distinctive sensory profiles. Further research and development, particularly focusing on improving color, flavor, and extending shelf life, could increase their consumer appeal and marketability.
Community Science
Rice
Probiotic beverages
640 / SHR/DE Ph.D