The red fermented
rice has higher nutritive value and the function of building up body. The red
rice contains abundant protein, fats, vitamins, trace elements and coarse
fiber. Red yeast rice fermented by Monascus ruber 4066 was used for the study.
Yogurts with Streptococcus thermophilus and Bifidobacterium bifidum were
prepared using cow’s milk supplemented with red yeast rice flour (RYRF) at 1%,
2%, 3% (wt/wt) and stored at 5°C to 14 days.
All preparations
of RYRF yogurts showed higher titratable acidity, viscosity, water holding
capacity (WHC), hardness, adhesiveness and cohesiveness compared to that
of plain yogurts throughout the storage period. The count of B.
bi?dum in RYRF yogurts (> 7 log cfu. g-1) was more than that of plain
yogurts (> 6 log cfu. g-1) at the end of storage period, probably due to
prebiotic effect of RYRF.
There were
significant differences among the yogurt samples in relation to their
organoleptic properties. The current results recommend addition of 3% RYRF to
yoghurt that enhanced physicochemical, organoleptic and textural properties and
the viability of B. bi?dum in bio-yoghurt as functional food.
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