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Maureen C. Ojinnaka
Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, Nigeria
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Research Article
Development and Evaluation of a Non-Dairy Probiotic Beverage from Brown Rice (Oryza sativia)
Author(s): Joel Ndife*, Adindu Linus-Chibuezeh, Vanessa C. Ezeocha and Maureen C. Ojinnaka
The development of functional foods to promote health is currently of global relevance. Prebiotics are food ingredients that exert beneficial health effects on the host by stimulating the growth of probiotics. This work examined the potential of brown rice in the production of probiotic beverage (PB) inoculated with Lactobacillus acidophilus and Streptococcus thermophillus. The beverage quality and probiotic viability were evaluated over 4 weeks storage and compared with a control beverage (CB) which was produced without inoculation. The physicochemical analyzes result showed viscosity of PB (601-1200 cp) to be higher than CB (500-550 cp). The specific gravity of PB (0.99-1.90) was not significantly different from CB (1.00-1.92). The % Brix increased more in PB (6.10-7.00) than in CB (4.90-6.50). There was more reduction in pH in a probiotic beverage (5.32-4.77) than.. View more»