Yoghurt Fortified with Cooked Rice as an Especial Function Food | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 4, Volume 7, Issue 4, April 2016, Page 229-237 PDF (444.76 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2016.42972 | ||||
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| Author | ||||
Hoida A. M. El-Shazly 
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| Food Technology Research Institute, ARC | ||||
| Abstract | ||||
| The objective of this study was to apply rice as a partial milk substitute to produce low protein yoghurt-like suitable for children suffered from some diseases such as inborn errors of protein metabolism, renal failure and hepatic affection.Rice was soaked in water at a ratio of 1:10, and then boiled for 30 min. The cooked rice was blended in its cooking water and used for yoghurt milk fortification at levels of nil, 60 (T1), 70 (T2) and 80% (T3).All mixed milk were heat treated at 85°C for 10 minandthen cold to 42ºC, at which they were inoculated with 2% yoghurt bacterial starter culture and incubated at the them temperature. After complete coagulation, all treatments were stored at 4±1ºC for 15 days and examined when fresh and after 1and 2 weeks of cold storage. Results revealed that the highest sensory score was obtained in yoghurt made by replacement with homogenized cooked rice. The results showed that milk with 80% homogenized cooked rice (T3) attained the least concentration of amino acids, total protein, ash, and fat with highest content of carbohydrates. The percentage of total solids and total carbohydrate reached the highest level while ash, fat and protein level decreased with using the highest concentration of cooked rice.Lactose content was least in T3 (0.703 mg %) compared to 1.232 mg% and 1.685 mg% in T2 and T1, respectively. This makes T3 suitable for consumption in cases with lactose intolerance. The syneresis of yoghurt was significantly affected (P<0.5) by the concentration of homogenized cooked rice used. Adding homogenized cooked rice to yoghurt making was accompanied by high level of iron due to the double contents of this element in rice. Results also indicated that substitution by 60, 70 and 80 % homogenized cooked rice led to significant decrease in hardness, adhesiveness, gumminess and chewiness while cohesiveness and springiness increased in fresh yogurt and during storage.The results suggested that rice-based yoghurt may be used for managing children affected by inborn errors of amino acids metabolisms and lactose intolerance as well. | ||||
| Keywords | ||||
| Food-inborn errors of protein; Lactose intolerance –Galagtosemia | ||||
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