Physico-chemical and microbiological properties of non-dairy yoghurt made from rice derivatives
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Abstract
The results showed that the addition of glucose and gelatinized rice flour improved growth of the lactic acid bacteria, improved the organoleptic properties of the yogurt and accelerated the acidification rate, with the greatest effect observed with gelatinized rice flour. The most effective combination, of those tested, was found that rice milk containing 5%, glucose together with 50% gelatinized rice flour for both NYC-A and NYC-B cultures. Levels of carbohydrate, protein, lipid, pH, acidity and lactic acid bacteria count were similar to levels in commercial soy, almond and coconut yoghurts sold in Thailand. No contamination from other microflora was detected throughout the storage period for both NYC-A and NYC-B yogurts and they were successfully stored for 28 days at 4°C without deterioration
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