Physicochemical Evaluation of Yoghurt Substitute with Black Rice Extract

Abstract

Fermentation by lactic acid bacteria (LAB) has been employed to improve these products' sensory and nutritional qualities while extending shelf life of product. Despite this, research on fermented black rice yogurt is limited. This study aims to optimize the formulation of cow's milk yogurt with added black rice extract to achieve the best physicochemical properties. The results indicate that the P4 treatment, involving black rice extract, produced the most favorable outcomes, with water content of 76.74%, ash content of 0.27%, protein content of 1.01%, fat content of 1.26%, carbohydrate content of 20.69%, water activity of 0.99, total soluble solids of 18.73 °Brix, viscosity of 616.70 mPas, DPPH antioxidant activity of 67.78%, and ABTS antioxidant activity of 24.06%. These findings contribute to the growing body of knowledge on enhancing plant-based milk alternatives through fermentation, specifically using black rice.