Production of Germinated Brown Rice Drinking Yoghurt

Abstract

The production of germinated brown rice drinking yoghurt was studied from 2 types of brown rice, Hom Patum and Hom Nin. The ratios of germinated brown rice to water were performed at 1:3, 1:4 and 1:5 (w/v). The most suitable ratios of germinated brown rice to water for yoghurt production (good curd) were 1:5 (w/v).The natural starter were fermented at 43 ^oC The pH  were reduced after incubation 5 hrs. In addition, the stability of drinking yoghurt was studied using carrageenan and pectin at 0.1, 0.2 and 0.3 % (w/v). The optimal pectin composition was 0.30% (good stability). The viscosity were 3,500 centipoints. The pH of Hom Patum germinated brown rice drinking yoghurt were 5.7 and Hom Nin germinated brown rice drinking yoghurt were 5.11. The chemical contents (w/v) of the germinated drinking yoghurt, ash, carbohydrate, total fat,  moisture,   total calories,  total calories from fat,   crude fiber and  protein  were 0.05 %, 11.42 %, 0.45 %, 86.87 %, 54.57 kcal/100g,  4.05 kcal/100g and 2.04 % respectively. The drinking yoghurt production and sensory evaluation of two types of germinated brown rice were investigated. The highest acceptability of drinking yoghurt was Hom Nin germinated brown rice drinking yoghurt (p≤0.05). The shelf life or stability of the product was 1 weeks at storage temperature 5 ^oC. The total lactic acid bacteria counted 2.3 x 10⁴ cfu/ml and then not founded Staphylococcus aureus and Escherichia coli