The effect of homogenization and sterilization on the stability and nutritional evaluation of vietnamese purple rice milk supplemented with sesame, soybean and water caltrop

Abstract

Lactose intolerance in human beings is the inability to digest significant amounts of lactose due to a shortage of the lactase enzyme. Rice milk is made as an alternative milk for people with limitation of milk consumption. The effect of (i) homogenization pressure (10-30 MPa) and time (5-20 mins); (ii) and sterilization conditions (3-11 mins at 121.1oC) on the quality of purple rice milk were investigated. To understand the quality of rice milk, the Nutrition Facts was established and the percentage daily value was calculated. The study of homogenization with pressure and time showed that the lowest creaming index was achieved at pressure 20 MPa and duration time of 10 to 15 mins, owing to the stable emulsions that were homogenized in the presence of additives. Sterilizing at 121.1oC for 7 mins could provide an acceptable microorganism compared to others. The results indicated that the percentage of calories from the macronutrients in this formula was within the AMDRs standard, with the percentage of calories ranges from 60.23, 15.26 and 24.5% of carbohydrate, protein and lipid, respectively. Furthermore, it was observed that the chemical components of the product were not significantly different during storage while the total microbial counts and lipid oxidation performed as peroxide value were lower than the maximum allowed limit after four months of storage at ambient temperature (28±2oC).