Formulation and storage properties of symbiotic rice-based yogurt-like product using polymerized whey protein as a gelation agent

Abstract

A symbiotic rice-based yogurt-like product (SRYP) using polymerized whey protein (PWP) as a gelation agent was developed. Rice milk was optimized and prepared by soaking rice for 3 h at room temperature, heating at 80°C for 10 min at then emulsified with 0.05% (w/v) lecithin. The finalized rice yogurt was formulated with 1% rice protein, 1% prebiotic (inulin), 1% soy oil, 7% sugar, 0.4% PWP and 0.03% xanthan gum, and then fermented at 43°C for 3.5 h with 0.01% (w/v) ABY-3 starter culture containing probiotics of Bifidobacterium and L. acidophilus through optimization of each composition and fermentation conditions. SRYP contained 2.0% protein and 1.1% fat and exhibited good sensory attributes with an average score of about 4.3 (5-scale). Microstructure analysis showed a compact and uniform network with small voids. Both probiotics remained above 106 CFU/mL after 8 weeks. Results indicated that the symbiotic rice-based yogurt-like product was a novel functional food high in protein and low in fat with good texture.