Journal articles: 'Rice milk'

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Eisenberg, S., and J. Benbenishty. "Milk and rice." International Nursing Review 60, no. 4 (October 29, 2013): 543–44. http://dx.doi.org/10.1111/inr.12067.

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Shannon, Ron, and Jose M. Rodriguez. "Total arsenic in rice milk." Food Additives & Contaminants: Part B 7, no. 1 (October 28, 2013): 54–56. http://dx.doi.org/10.1080/19393210.2013.842941.

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Grenov, Benedikte, Anni Larnkjær, Reginald Lee, Anja Serena, Christian Mølgaard, Kim F. Michaelsen, and Mark J. Manary. "Circulating Insulin-Like Growth Factor-1 Is Positively Associated with Growth and Cognition in 6- to 9-Year-Old Schoolchildren from Ghana." Journal of Nutrition 150, no. 6 (March 25, 2020): 1405–12. http://dx.doi.org/10.1093/jn/nxaa075.

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ABSTRACT Background Milk intake stimulates linear growth and improves cognition in children from low-income countries. These effects may be mediated through insulin-like growth factor-1 (IGF-1). Objective The objective was to assess the effect of milk supplement on circulating IGF-1 and to assess IGF-1 as a correlate of growth and cognition in children. Methods Secondary data on blood spot IGF-1 from a randomized, double-blind, controlled trial in 6–9-y-old children from rural Ghana were analyzed. Intervention groups received porridge with non–energy-balanced supplements: 8.8 g milk protein/d, 100 kcal/d (Milk8); 4.4 g milk and 4.4 g rice protein/d, 100 kcal/d (Milk/rice); 4.4 g milk protein/d, 48 kcal/d (Milk4); or a control (no protein, 10 kcal/d). IGF-1, length, body composition, and Cambridge Neuropsychological Test Automated Battery (CANTAB) were measured at 3.5 or 8.5 mo. Linear regressions were used to assess the effect of milk interventions on IGF-1 and IGF-1 as a correlate of growth and cognition. Results The increase in IGF-1 was 15.3 (95% CI: 3.3, 27.3) ng/mL higher in children receiving Milk8 compared with the control. The IGF-1 increases in the isonitrogenous, isoenergetic Milk/rice or the Milk4 groups were not different from the control (P ≥ 0.49). The increase in IGF-1 was associated with improvements in 4 out of 5 CANTAB domains. The strongest associations included reductions in “mean correct latency” from Pattern Recognition Memory and “pre-extradimensional (pre-ED) shift errors” from Intra/Extradimensional Set Shift (P ≤ 0.005). In addition, change in IGF-1 was positively associated with changes in height, weight, and fat-free mass (P ≤ 0.001). Conclusions Intake of skimmed milk powder corresponding to one, but not half a glass of milk on school days stimulates IGF-1 in 6–9-y-old Ghanian children. IGF-1 seems to mediate the effect of milk intake on growth and cognition. The association between IGF-1 and cognition in relation to milk intake is novel and opens possibilities for dietary interventions to improve cognition.

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Wijaya, Cokro, and Andreas Romulo. "Proximate Analysis and Antioxidant Activity of Red Rice (Oryza sativa L.) Milk." Journal of Physics: Conference Series 2049, no. 1 (October 1, 2021): 012012. http://dx.doi.org/10.1088/1742-6596/2049/1/012012.

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Abstract Plant-based milk has become a consumer interest in recent years due to the health-beneficial effect of the product. Red rice milk is one of the cereal-based milk that uses red rice (Oryza sativa L.) as the main ingredient that contains antioxidant activity. The utilization of red rice in Indonesia is very limited, only for replacing white rice. The potency of red rice to be developed as rice milk has been poorly studied about the antioxidant activity and proximate content in the red rice milk. In this research, red rice was used as the main ingredient. Proximate analysis and antioxidant analysis (DPPH and total phenolic content) were conducted on the red rice milk. This research aims to analyze the nutrients content in red rice milk and its antioxidant activity. Red rice milk contained 98.01% of water, 0.07% of ash, 0.13% of protein, 0.71% of fat, and 1.07% of carbohydrate. Red rice milk inhibited 53.37% of DPPH radical and contained total phenolic about 274.5 ppm. The result revealed the potential of red rice milk as a functional drink with antioxidants.

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Aresta, Antonella, Stefania De Santis, Alessia Carocci, Alexia Barbarossa, Andrea Ragusa, Nicoletta De Vietro, Maria Lisa Clodoveo, Filomena Corbo, and Carlo Zambonin. "Determination of Commercial Animal and Vegetable Milks’ Lipid Profile and Its Correlation with Cell Viability and Antioxidant Activity on Human Intestinal Caco-2 Cells." Molecules 26, no. 18 (September 17, 2021): 5645. http://dx.doi.org/10.3390/molecules26185645.

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Lipids from milk are important nutritional components, although their health effects, especially for animal milks, are still questioned. Four types of commercial milks, two semi-skimmed animal milks (bovine and goat) and two vegetable ones (soy and rice), along with their total and free lipid fractions recovered by sequential centrifugation or by ethyl acetate extraction, respectively, have been analyzed. A higher antioxidant ability, reported as Trolox equivalent antioxidant capacity, was found for all raw milks compared to that of rice. This trend was confirmed, except for soy milk, as ROS reduction in Caco-2 cells. The free lipid fraction was shown to have the highest antioxidant potential in both chemical and biological tests. Moreover, goat and soy raw milks positively regulated Caco-2 cell viability after an inflammatory stimulus. This effect was lost when their total lipid fraction was tested. Finally, only the free lipid fraction from rice milk preserved the Caco-2 viability after LPS stimulation. Our data demonstrated that the lipid profile of each milk, characterized by GC-MS analysis, could contribute to dictate its biological effects, and, although additional in vitro and in vivo studies are needed, they could support the literature re-evaluating the health effects of animal-based versus plant-based milks in the intestinal cellular model.

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Romulo, A., and N. F. Sadek. "Fatty acids and amino acids profile of organic black rice (Oryza sativa L.) milk." IOP Conference Series: Earth and Environmental Science 980, no. 1 (February 1, 2022): 012032. http://dx.doi.org/10.1088/1755-1315/980/1/012032.

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Abstract The popularity of plant-based milk has been increasing over the last few years to substitute animal milk. Cereal such as black rice (Oryza sativa L.) is a plant material that can be used to produce rice milk. Black rice has been reported to have high vitamin and mineral content and high fiber. Previous research also has shown the functionality of black rice, such as antioxidant, antihypertensive, and antihyperlipidemic. For this reason, black rice has the potency to be further processed into functional food such as rice milk. However, there is still a lack of basic information about the nutritional profile of black rice milk. Therefore, this research aimed to examine the fatty acids and amino acids profile of black rice milk. Fatty acid analysis was carried out using GC-FID. Amino acid content was analyzed using UPLC. The fatty acid profile analysis revealed that polyunsaturated fatty acid was the most abundant (0.1062%) in black rice milk, followed by saturated fatty acid (0.062%). The highest amino acid found in black rice milk was glutamic acid (0.0045 g/100 mL), aspartic acid (0.00269 g/100 mL), and arginine (0.0228 g/100 mL)

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Ngamsuk, Samuchaya, Jue-Liang Hsu, Tzou-Chi Huang, and Prisana Suwannaporn. "Ultrasonication of Milky Stage Rice Milk with Bioactive Peptides from Rice Bran: Its Bioactivities and Absorption." Food and Bioprocess Technology 13, no. 3 (January 17, 2020): 462–74. http://dx.doi.org/10.1007/s11947-019-02371-2.

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Amini, Rasool, Md Islam, Yutaka Kitamura, and Mito Kokawa. "Utilization of Fermented Rice Milk as a Novel Coagulant for Development of Paneer (Soft Cheese)." Foods 8, no. 8 (August 12, 2019): 339. http://dx.doi.org/10.3390/foods8080339.

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In this study, fermented rice milk was used as a novel coagulant for a type of soft cheese named as paneer. Rice milk was produced by a wet milling system in a process where brown rice was first soaked in water at a ratio of 1:2 (w/w), then milled by micro wet milling. Rice milk was pasteurized and gelatinized followed by the saccharification and lactic acid fermentation process. Paneer was produced using whole dairy milk mixed with 10%, 20%, and 30% of simultaneous saccharified and fermented (SSF) rice milk as a coagulant, and was analyzed for its physicochemical, microbial, and sensory properties. The results indicated that fermented rice milk has constructive effects on the physicochemical properties, texture, and shelf life of paneer, as there were no obvious defects observed for up to 12 days of storage at 4 °C. The sensory evaluation revealed that the acceptability score of the samples containing rice milk reduced slightly compared to the control samples. No significant differences (p ≤ 0.05) were observed among all the paneer samples incorporated with different percentages of rice milk, and the product was rated acceptable.

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BEHERA, U. K., E. KEBREAB, J. DIJKSTRA, A. G. ASSIS, and J. FRANCE. "Simulation of milk production by dairy cows fed sugarcane top-based diets with locally available supplements under Indian conditions." Journal of Agricultural Science 143, no. 2-3 (June 2005): 217–29. http://dx.doi.org/10.1017/s0021859605005289.

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A model of sugarcane digestion was applied to indicate the suitability of various locally available supplements for enhancing milk production of Indian crossbred dairy cattle. Milk production was calculated according to simulated energy, lipogenic, glucogenic and aminogenic substrate availability. The model identified the most limiting substrate for milk production from different sugarcane-based diets. For sugarcane tops/urea fed alone, milk production was most limited by amino acid followed by long chain fatty acid availability. Among the protein-rich oil cake supplements at 100, 200 and 300 g supplement/kg total DM, cottonseed oil cake proved superior with a milk yield of 5·5, 7·3 and 8·3 kg/day, respectively. This was followed by mustard oil cake with 5·1, 6·5 and 7·6 kg/day, respectively. In the case of a protein-rich supplement (fish meal), milk yield was limited to 6·6 kg/day due to a shortage of long chain fatty acids. However, at 300 g of supplementation, energy became limiting, with a milk yield of 6·7 kg/day. Supplementation with rice bran and rice polishings at 100, 200 and 300 g restricted milk yield to 4·3, 4·9 and 5·5 and 4·5, 5·3 and 6·1 kg/day, respectively, and amino acids became the factor limiting milk production. The diet comprising basal sugarcane tops supplemented by leguminous fodder, dry fodder (e.g. rice or wheat straw) and concentrates at levels of 100, 200 and 300 g supplements/kg total diet DM proved to be the most balanced with a milk yield of 5·1, 6·7 and 9·0 kg/day, respectively.

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Evadewi, Fani Dwi, and Citopartusi Margaluna Purnama Tjahjani. "Viskositas, Keasaman, Warna, dan Sifat Organoleptik Yogurt Susu Kambing yang Diperkaya dengan Ekstrak Beras Hitam." Jurnal Ilmiah Universitas Batanghari Jambi 21, no. 2 (July 13, 2021): 837. http://dx.doi.org/10.33087/jiubj.v21i2.1565.

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Goat milk yogurt with the addition of black rice extract can increase the functionality of goat milk yogurt and is a functional food as a source of antioxidants. As is well known that black rice has a deep black color, due to the presence of anthocyanins. The benefits possessed by black rice is to prevent the onset of degenerative diseases. The purpose of this study was to evaluate the enrichment of goat's milk yogurt with the addition of black rice extract in terms of physical characteristics including viscosity, storage, color and organoleptic. This study is an experimental study with 5 treatments and 5 replications, so that 25 experimental trials were obtained, 5 treatments were administered with black rice extract with control, 5%, 10%, 15%, 20%. The results showed that the addition of up to 20% black rice extract to goat's milk yogurt goat's milk yogurt with pH characteristics resulted in pH values ranging from 3.7 to 4.1; the more addition of black rice extract can reduce the viscosity value of yogurt and the highest brightness (L*) is found in (P0) without the addition of black rice extract, which is 75.76, the red color (a*) of milk yogurt is highest in (P4) with the addition of 20% black rice extract was 13.20 and the yellow color (b*) of goat's milk yogurt with the highest addition of black rice extract was at P0 (without the addition of black rice extract) of 4.94. The organoleptic properties of goat's milk yogurt with the addition of black rice extract are favored by consumers because of the potential health benefits and high nutritional value.

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Devi, Ghini Kunthala, Ita Karnita, and Farhan Hamdika. "The Use Of Brown Rice Milk In The Making Of Milk Pie." Journal Gastronomy Tourism 9, no. 1 (July 6, 2022): 1–8. http://dx.doi.org/10.17509/gastur.v9i1.48224.

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Snack is defined as eating that occurs between the three substantial meals of the day, is convenient, and may be consumed promptly. A pie is a sort of delicacy that is shaped like a cake and filled with cream. Pie is a popular form of pastry in the United States. This roasted dish has been around since ancient Egypt. Meanwhile, pies were frequently used in Roman and medieval periods to wrap meat and other ingredients to keep them wet during cooking. Pies are cakes that are filled with cream, jelly, and other ingredients. Tarte (French) or pie (American), known as pai in Indonesia. The author will employ an experimental research method in the creation of this final project. The goal of this study was to compare the flavor of cow's milk pie to brown rice milk pie, to determine the shelf life of manufacturing cow's milk pie with brown rice milk pie, and to compute the cost of making cow's milk pie with brown rice milk pie.

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Cabrera-Santiago, Maria A. Isabel, Carmen LL Intengan, Benigan V. Roxas, Bienvenido O. Juliano, Consuelo M. Perez, Anacleta S. Loyola, Emma R. Alejandro, Jovina N. Abadilla, Gracia FE B. Yu, and Aida C. Mallillin. "Protein requirements of preschool children consuming rice-milk, rice-toasted mung bean, and rice diets." Qualitas Plantarum Plant Foods for Human Nutrition 36, no. 3 (1986): 167–78. http://dx.doi.org/10.1007/bf01092033.

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Romulo, A., and N. F. Sadek. "Antioxidant and Nutritional Analysis of Organic Black Rice (Oryza sativa L.) Milk." IOP Conference Series: Earth and Environmental Science 998, no. 1 (February 1, 2022): 012055. http://dx.doi.org/10.1088/1755-1315/998/1/012055.

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Abstract The consumption trend of the plant-based product has increased over the last few years, from health reasons to the unsustainability of consuming animal product. Plant-based product has been perceived by consumers as products to improve human health and well-being. Plant-based milk substitute such as rice milk is an example of the product and could be made from various rice varieties. Black rice (Oryza sativa L.) is one type of rice that is cultivated in Indonesia. Black rice has been reported to poses antioxidant activity, which is beneficial for health. For this reason, black rice has the potency to be further processed into a functional drink. However, the information regarding the antioxidant and nutritional content in the processed form is still lacking. This research aimed to analyze the antioxidant activity and nutritional content of organic black rice milk. Proximate analysis and antioxidant content (DPPH and total phenol) were conducted in this experiment. The results showed that black rice milk contained 92.36% water, 0.67% fat, 0.14% protein, 0.15% ash, and 6.69% carbohydrate. Black rice milk can inhibit 69.18% activity of 0.2 mmol DPPH radicals. It also contained total phenolic content of 32.75 mg GAE/ 100 mL

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Sisy TT, EL, and Jehan B Ali. "Effect of Using Different Plant Milk as Alternative Milk in Rice Pudding." Acta Scientifci Nutritional Health 4, no. 9 (August 24, 2020): 53–69. http://dx.doi.org/10.31080/asnh.2020.04.0750.

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Khongla, Chompoonuch, Sumalee Musika, Araya Ranok, Seksan Mangkalanan, Kungnang Bunsroem, and Chanida Kupradit. "Development of Yogurt from Cow and Soybean Milk Supplemented by Rice Bran Hydrolysate with Antioxidant Activity." ASEAN Journal of Scientific and Technological Reports 24, no. 1 (April 27, 2021): 32–41. http://dx.doi.org/10.55164/ajstr.v24i1.241058.

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The objectives of this study were to develop the cow and soybean milk yogurt product supplemented by rice bran hydrolysate with antioxidant activity using the addition of 0.0-1.0 % w/w rice bran hydrolysate, analyze antioxidant activity, and examine sensory characteristics of the yogurt. The study found that 2, 2’-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity and ferric reducing antioxidant power of cow and soybean milk yogurt trend to be increased based on the increase of rice bran hydrolysate concentration, except for ABTS radical scavenging activity of soybean milk yogurt, which was slightly increased and then constant at 0.75 % of rice bran hydrolysate. Addition of rice bran hydrolysate at concentration of 0.25-1.0 % had no effect on overall acceptability of cow milk yogurt but decreased overall acceptability score of soybean yogurt. Optimum concentration of rice bran hydrolysate with high antioxidant activity in cow and soybean milk yogurt was 1.0 and 0.75 %, respectively. This research indicated that rice bran hydrolysate has a potential use as antioxidant agent supplemented in yogurt for development as functional food.

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Seong, Gi-Un, Jungsoo Kim, Jiyoon Kim, Sanghyeok Park, Jun-Hyeon Cho, Ji-Yoon Lee, Sais-Beul Lee, et al. "Quality characteristics of plant-based rice milk prepared with different rice varieties." Korean Journal of Food Preservation 29, no. 3 (June 2022): 395–406. http://dx.doi.org/10.11002/kjfp.2022.29.3.395.

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In recent years, many rice varieties with improved processing quality have been developed to promote domestic rice consumption along with the increasing preference for plant-based food and by-products. This study aimed to assess the quality characteristics of rice milk using a set of rice varieties, including saeilmi (normal brown rice, NBR; and normal white rice, NWR), milyang355 (aromatic brown rice, ABR; and aromatic white rice, AWR) and milyang365 (pigment brown rice, PBR). Among these, the amylose content ranged from 5.13-23.50%, and the highest crude protein content was recorded in ABR (7.95%). In addition, brown rice showed a higher initial pasting temperature than did white rice; however, its viscosity properties were relatively low. Our data showed that the soluble solid content of rice milk was 6.5-7.7 °Brix, and viscosity ranged from 2.8-4.8 cP. Reducing sugar and free sugar content was high in AWR (p<0.05). AWR had a high L* value, while the particle size and normalized turbidity were lower than those of ABR, depending on the degree of milling. Regarding sensory evaluation, ABR was the most preferred and obtained the highest scores for rice flavor, taste, and texture. In summary, the study findings provide strong evidence that ABR presents the best processing qualities and could preferably be used for plant-based rice milk making.

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Bath, Sarah C., Sarah Hill, Heidi Goenaga Infante, Sarah Elghul, Carolina J. Nezianya, and Margaret P. Rayman. "Iodine concentration of milk-alternative drinks available in the UK in comparison with cows’ milk." British Journal of Nutrition 118, no. 7 (September 26, 2017): 525–32. http://dx.doi.org/10.1017/s0007114517002136.

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AbstractIodine deficiency is present in certain groups of the UK population, notably in pregnant women; this is of concern as iodine is required for fetal brain development. UK milk is rich in iodine and is the principal dietary iodine source. UK sales of milk-alternative drinks are increasing but data are lacking on their iodine content. As consumers may replace iodine-rich milk with milk-alternative drinks, we aimed to measure the iodine concentration of those available in the UK. Using inductively coupled plasma-MS, we determined the iodine concentration of seven types of milk-alternative drink (soya, almond, coconut, oat, rice, hazelnut and hemp) by analysing forty-seven products purchased in November/December 2015. For comparison, winter samples of conventional (n5) and organic (n5) cows’ milk were included. The median iodine concentration of all of the unfortified milk-alternative drinks (n44) was low, at 7·3 μg/kg, just 1·7 % of our value for winter conventional cows’ milk (median 438 μg/kg). One brand (not the market leader), fortified its soya, oat and rice drinks with iodine and those drinks had a higher iodine concentration than unfortified drinks, at 280, 287 and 266 μg/kg, respectively. The iodine concentration of organic milk (median 324 μg/kg) was lower than that of conventional milk. Although many milk-alternative drinks are fortified with Ca, at the time of this study, just three of forty-seven drinks were fortified with iodine. Individuals who consume milk-alternative drinks that are not fortified with iodine in place of cows’ milk may be at risk of iodine deficiency unless they consume alternative dietary iodine sources.

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Velangi, Dr Monal, and Mitali Savla. "Role of Plant Based Milk Alternatives as a Functional Beverage: A Review." International Journal of Health Sciences and Research 12, no. 11 (November 18, 2022): 273–81. http://dx.doi.org/10.52403/ijhsr.20221135.

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Plant based milk alternatives are emerging functional beverages. Dietary transition to veganism, rising prevalence of endocrinal disorders, lactose intolerance, cow milk allergies and intolerances, acne is an avenue for increasing need for milk alternatives. This review considered research papers from the past 11 years (2011 - 2022) from PubMed database, using keywords - plant based milk alternatives, plant based milk substitutes, plant based milk analogues, nutritional composition of plant based milk versus cow milk. Five commonly consumed plant milks were selected and discussed further. Coconut milk had highest and almond milk had lowest total energy. Total carbohydrate was highest in rice milk and lowest in almond milk, but oat milk had the highest sugar and coconut milk had no sugar. Soy milk and coconut milk had better protein content. Coconut milk had higher fat - lauric acid and MCTs. Vitamins A, D and E were found to be a good source in oat, soy and almond milk. All 5 plant milks were a good source of calcium. Plant milks were beneficial for lactose intolerance, reducing cholesterol, diabetes, CVD, cancer, and had immune boosting properties. Hence, it’s a healthier functional beverage when cow milk needs to be replaced in the diet. Key words: plant based milk alternative, nutrition, health benefits

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Ma, Qiaoying, Jiwei Li, Muhammad Aamer, and Guoqin Huang. "Increasing methane (CH4) emissions and altering rhizosphere microbial diversity in paddy soil by combining Chinese milk vetch and rice straw." PeerJ 8 (August 3, 2020): e9653. http://dx.doi.org/10.7717/peerj.9653.

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Background Chinese milk vetch (Astragalus sinicus L.) can improve paddy soil fertility and ecology through nitrogen fixation, but it can also increase greenhouse gas emissions. Our primary objective was to investigate how Chinese milk vetch, rice straw, and nitrogen fertilization affect the methane and microbial components of the rice rhizosphere. Methods We examined the rhizosphere’s methane emissions and microbial abundance and diversity after incorporating Chinese milk vetch and rice straw into paddy soil. We used high-throughput sequencing of the 16s rRNA and ITS1 genes to study changes in the bacterial and fungal communities, respectively. Over the course of our experiment, we applied seven different treatments to the paddy soil: conventional fertilization (the control treatment) for winter fallow crops, three levels of nitrogen in Chinese milk vetch, and three levels of nitrogen in Chinese milk vetch combined with rice straw. Results Rice yield and methane emissions increased during cultivation when the soil was treated with Chinese milk vetch with and without added straw. The nitrogen application also affected the methane fluxes. Alpha diversity measurements showed that Chinese milk vetch increased the diversity of the soil fungal community but did not significantly affect the bacterial community. Chinese milk vetch affected the rhizosphere microorganism communities by increasing the number of Methanomicrobia.

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Hu, Qiliang, Binjuan Yang, Na Li, Ning Liu, Shujiang Guo, and Guoqin Huang. "Effects of Mixed Sowing of Chinese Milk Vetch (Astragalus sinicus L.) and Rape on Rice Yield and Soil Physical and Chemical Properties." Research on World Agricultural Economy 3, no. 1 (March 4, 2022): 9. http://dx.doi.org/10.36956/rwae.v3i1.483.

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In order to explore the effects of Chinese milk vetch and rape mixed sowing on rice yield and soil fertility, and select the best planting mode, five different ratios of Chinese milk vetch and rape mixed sowing were designed to study the effects of different ratios on rice yield, soil physicochemical properties and soil fertility in 0-10 cm, 10- 20 cm and 20-30 cm layers. Grey correlation analysis of soil nutrient and yield was carried out by using grey system theory. The influence of different soil layers on soil chemical properties was greater than physical properties. The effect on shallow soil is greater than that on deep soil. Mixed sowing of Chinese milk vetch and rape improved soil comprehensive fertility in all soil layers, and rice yield was the highest in 2M2R treatment. pH value had the greatest effect on actual rice yield, followed by available potassium. Therefore, mixed sowing of Chinese milk vetch and rape could significantly increase the yield of early rice and soil nutrient content, and the pattern of “1/2 Chinese milk vetch +1/2 rape-early rice-late rice” had the best effect.

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Tang, John Yew Huat, Bariah Ibrahim Izenty, Ahmad Juanda Nur’ Izzati, Siti Rahmah Masran, Chew Chieng Yeo, Arshad Roslan, and Che Abdullah Abu Bakar. "Survivability ofVibrio choleraeO1 in Cooked Rice, Coffee, and Tea." International Journal of Food Science 2013 (2013): 1–5. http://dx.doi.org/10.1155/2013/581648.

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This study aimed to investigate the survival ofVibrio choleraeO1 in 3 types of preparation for cooked rice,Oryza sativaL., (plain rice, rice with coconut milk, and rice with ginger); coffee,Coffea canephora, (plain coffee, coffee with sugar, and coffee with sweetened condensed milk); and tea,Camellia sinensis, (plain tea, tea with sugar, and tea with sweetened condensed milk) held at room temperature (27°C). The survival ofV. choleraeO1 was determined by spread plate method on TCBS agar. Initial cultures of 8.00 log CFU/mL were inoculated into each food sample. After 6 h incubation, significant growth was only detected in rice with coconut milk (9.67 log CFU/mL;P<0.05). However, all 3 types of rice preparation showed significant growth ofV. choleraeafter 24 h (P<0.05). For coffee and tea preparations,V. choleraesurvived up to 6 h in tea with condensed milk (4.72 log CFU/mL) but not in similar preparation of coffee. This study showed evidence for the survivability ofV. choleraein rice, coffee, and tea. Thus, holding these food and beverages for an extended period of time at room temperature should be avoided.

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Dahal, S., G. Bhattarai, P. Timsina, B. K. Rajbanshi, A. Dangal, and A. Bohara. "Milk powder incorporation in the cereal-based Nepalese indigenous food bhakka and its quality assessment." Acta Universitatis Sapientiae, Alimentaria 15, no. 1 (December 1, 2022): 40–50. http://dx.doi.org/10.2478/ausal-2022-0004.

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Abstract This work aims to study the effect of milk powder incorporation on the nutritional and sensory quality of our traditional indigenous food, bhakka. Different samples were prepared replacing the rice flour by milk powder at different ratios (2.5:97.5, 5:95, 7.5:92.5, 10:90). Bhakka prepared from 100% rice flour was considered as control. Sensory-related results showed that 7.5% milk powder and 92.5% rice flour can be mixed to prepare an acceptable quality. The proximate analysis showed protein content of 5.18% in rice flour bhakka and 6.7% in milk-powder-incorporated bhakka. The milk-powder-incorporated bhakka had a fat content of 1.51%, crude fibre content of 0.18%, crude protein content of 6.70%, total ash content of 0.44%, and carbohydrate content of 62.3%, which was higher than that of rice flour bhakka. The product prepared can help in combating protein–energy malnutrition, adds a new taste as well as value to our traditional indigenous food.

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Sirajuddin, Saifuddin, Masni Masni, and Abdul Salam. "The Level of Preference of Instant Rice Bran Milk Products Innovation with Various Flavor Variants as Functional Food." Open Access Macedonian Journal of Medical Sciences 9, A (July 4, 2021): 567–71. http://dx.doi.org/10.3889/oamjms.2021.6469.

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BACKGROUND: Instant rice bran milk is an innovation product made from rice bran with the addition of emulgator and flavor. AIM: The purpose of this study was to determine the level of preference of instant rice bran milk products through hedonic testing in accordance with pre-determined sensory properties and determine the acceptability of instant rice bran milk products. METHOD: The research method is an experiment with sensory tests and hedonic tests on five kinds of flavors, namely chocolate, vanilla, orange, melon and original flavors. Sensory attributes that are referred by panelists include shape, color, aroma, taste, texture, and overall impression. RESULTS: Overall panelist assessment of instant rice bran milk products shows that rice bran milk that uses melon flavoring has the highest score (3.69) and the lowest is using orange flavoring (2.63). The most preferred product is milk that uses melon flavoring. There were differences in the average results of the panelist assessment of each product based on color, odor, and overall rating (p < 0.05), while based on taste and texture, there is no difference (p > 0.05). CONCLUSION: Instant rice bran products favored both in terms of shape, color, aroma, taste, texture, and overall impression were very positively accepted as dairy product innovation and the most preferred product is one that uses melon flavorings.

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Samilyk, M., X. Qin, and Y. Luo. "The influence of the introduction of rice bran on fermented milk drink." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 23, no. 96 (December 2, 2021): 39–45. http://dx.doi.org/10.32718/nvlvet-f9608.

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Rice bran is an agro-industrial waste with excellent nutritional value and a considerable content of bioactive compounds. Biotransformation processes by fermented milk drink fermentation increase the interest in obtaining products from agro-industrial wastes with good biological properties. The viability of introducing rice bran (RB) into fermented milk drinks to improve the structural stability and sensory was studied. Fermented milk drink supplemented with 0, 0.1 %, 0.3 %, 0.5 %, 0.7 % amount of RB were studied. Samples were stored for 28 days at 4 ± 1 °C. Samples composition was studied, Physicochemical properties (total titratable acidity, apparent viscosity, and pH) and consumer’s acceptability of fermented milk drinks were determined at 0, 7th, 14th, 21th and 28th days of storage. Studies showed that rice bran wan rich in dietary fiber (28.57 %), fat (21.56 %), and protein (11.18 %). The introduction of RB showed a significant influence on these parameters (P < 0.05). The introduction of RB would significantly improve the value of titratable acidity and apparent viscosity and decrease pH value. The more rice bran was added, the higher the values of titratable acidity and apparent viscosity were. The lower the pH value was, which could shorten the fermentation time, improve the texture stability, save production cost. The storage period could significantly influence the value of titratable acidity, pH, and apparent viscosity. The longer the storage period was, the higher the titratable acidity values were, the lower the pH value was caused by the post-fermentation of fermented milk drink. The apparent viscosity showed a trend of rising first and falling then during the storage period. The introduction of RB could significantly influence the sensory characteristic (color, consistency, sour, and texture). The introduction of RB would lead to whey separation and rough structure. Fermented milk drink supplemented with 0.1 % RB showed higher sensory acceptance. The best shelf life of the sample is 14 days，during which time fermented milk drink was of the best quality. RB is a kind of raw material with bright application prospects in a fermented milk drink.

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Abbas, Hayam M., Nadia M. Shahein, Nabil S. Abd-Rabou, Mohammed T. Fouad, and Wafaa M. Zaky. "Probiotic-fermented Milk Supplemented with Rice Bran Oil." International Journal of Dairy Science 12, no. 3 (April 15, 2017): 204–10. http://dx.doi.org/10.3923/ijds.2017.204.210.

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Atwaa, E., Ahdab Elmaadawy, and Esraa Awaad. "Production of Fruit Flavored Probiotic Rice Milk Beverage." Journal of Food and Dairy Sciences 10, no. 12 (December 1, 2019): 453–58. http://dx.doi.org/10.21608/jfds.2019.71360.

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Noisuwan, A., Y. Hemar, B. Wilkinson, and J. E. Bronlund. "Adsorption of milk proteins onto rice starch granules." Carbohydrate Polymers 84, no. 1 (February 2011): 247–54. http://dx.doi.org/10.1016/j.carbpol.2010.11.029.

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De Matteis, A., R. Romano, R. Rega, O. Ametrano, N. Cecchi, R. Sottile, and L. Martemucci. "Severe malnutrition in an infant with milk protein allergy fed with rice milk." Digestive and Liver Disease 49, no. 4 (October 2017): e264. http://dx.doi.org/10.1016/j.dld.2017.09.059.

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PENNA, THEREZA CHRISTINA VESSONI, and DANTE AUGUSTO MORAES. "The Influence of Nisin on the Thermal Resistance of Bacillus cereus." Journal of Food Protection 65, no. 2 (February 1, 2002): 415–18. http://dx.doi.org/10.4315/0362-028x-65.2.415.

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Decimal reduction times (D-values) at cooking and autoclaving temperatures (80 to 120°C) of spores of Bacillus cereus ATCC 1479-8 in rice and milk (13% wt/vol) supplemented with nisin (25 μg/ml) were evaluated. The mean D-values at 97.8°C in cooked white rice, phosphate buffer (pH 7.0), and rice water (pH 6.7) were 3.62, 1.99, and 1.34 min, respectively. From 80 to 100°C, the mean reduction in D-values due to the addition of nisin to milk was 40%. The D-value at 110°C was ~0.86 min for milk (control) and milk with nisin. The z-values ranged from 7.32°C (phosphate buffer) to 10.37°C (milk control).

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Leko, Arjuman, Vita N. Lawalata, and Sandriana J. Nendissa. "Kajian Penambahan Konsentrasi Susu Skim Terhadap Mutu Minuman Yogurt dari Limbah Air Cucian Beras Lokal." AGRITEKNO, Jurnal Teknologi Pertanian 7, no. 2 (October 1, 2018): 49–55. http://dx.doi.org/10.30598/jagritekno.2018.7.2.49.

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Water from the washing of rice during rice cooking process is considered wastewater. This rice cleansing water contains nutrients such as carbohydrates, proteins and B1 vitamin which alternatively can be used to make yogurt drink with the addition of skim milk. The purpose of this research was to obtain the exact skim milk concentration to produce the best quality of yogurt drink from rice cleansing water. A completely randomized experimental design with three levels of skim milk concentrations i.e.: 5, 10, and 15% with three replications were applied in this research. Observed variables include total acid, protein, fat, and total bacteria content, as well as an organoleptic test (viscosity, consistency, flavor, and taste). The 10% skim milk concentration was found to be the best treatment resulting in yogurt drink with total acid, protein, fat, total bacteria content of 1.11%, 3.54%, 1.55%, and 1.50 CFU/mL respectively, viscosity and taste of the organoleptic of the drink were 3.15 and 3.25 subsequently. Keywords: rice cleansing water, skim milk, yogurt drink

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Shobako, Naohisa, and Kousaku Ohinata. "Anti-Hypertensive Effects of Peptides Derived from Rice Bran Protein." Nutrients 12, no. 10 (October 7, 2020): 3060. http://dx.doi.org/10.3390/nu12103060.

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Hypertension is one of the major risk factors for arteriosclerosis. Anti-hypertensive peptides derived from animal proteins, such as milk, eggs and fish, are well studied. Anti-hypertensive peptides have also been identified from plant proteins such as soybeans. Rice bran, a byproduct of white rice polishing, is rich in protein and its high protein efficiency ratio is well known. This review discusses the anti-hypertensive peptides identified from rice bran protein and their mechanisms. In addition, we describe protease-digested rice bran from which functional peptides have not been isolated.

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Almeida, Mariangela Bartha de Mattos, Saint Clair Gomes Júnior, Jonas Borges da Silva, Danielle Aparecida da Silva, and Maria Elisabeth Lopes Moreira. "Osmolality analysis of human milk and an infant formula with modified viscosity for use in infants with dysphagia." Revista CEFAC 20, no. 6 (December 2018): 770–77. http://dx.doi.org/10.1590/1982-021620182064218.

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ABSTRACT Purpose: to evaluate the effects of a thickening agent on the osmolality of human milk and on an infant formula, with respect to concentration and time. Methods: six trials were performed to evaluate the osmolality of a natural and thickened infant formula, raw human milk, and pasteurized human milk. Rice cereal was used as a thickening agent (at concentrations of 2%, 3%, 5%, and 7%). Osmolality was measured using the Advanced Micro Osmometer Model 3300 after sample preparation periods of 0-60 minutes. Statistical evaluations were performed using ANOVA. Results: pasteurized human milk exhibited time- and concentration-dependent variation in osmolality. The osmolality of raw human milk differed among time points and between the samples with 5% and 7%, when compared to the non-thickened milk. The infant formula did not show differences in osmolality with respect to time. At time zero, there were differences in osmolality between the infant formula samples with 2%, 3%, and 5% thickener. At other time points, there were differences in osmolality between the sample with a 5% thickener and the non-thickened formula. Conclusion: the osmolality of diets varied over time and according to the concentration of thickener in human milk and the infant formula. However, the observed variation remained within the recommended parameters, indicating that rice cereal is a safe thickener for the feeding of infants presented with mild or moderate oropharyngeal dysphagia.

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TAKATSUKI, Satoshi, Takahiro WATANABE, and Rieko MATSUDA. "Surveillance of Perchlorate Level in Wine, Seafood, Polished Rice, Milk, Powdered Milk and Yogurt." Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 52, no. 1 (2011): 78–85. http://dx.doi.org/10.3358/shokueishi.52.78.

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Bhandari, Sneh D., Tiffany Gallegos-Peretz, Thomas Wheat, Gregory Jaudzems, Natalia Kouznetsova, Katya Petrova, Dimple Shah, et al. "Amino Acid Fingerprinting of Authentic Nonfat Dry Milk and Skim Milk Powder and Effects of Spiking with Selected Potential Adulterants." Foods 11, no. 18 (September 16, 2022): 2868. http://dx.doi.org/10.3390/foods11182868.

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A collaborative study was undertaken in which five international laboratories participated to determine amino acid fingerprints in 39 authentic nonfat dry milk (NFDM)/skim milk powder (SMP) samples. A rapid method of amino acid analysis involving microwave-assisted hydrolysis followed by ultra-high performance liquid chromatography-ultraviolet detection (UHPLC-UV) was used for quantitation of amino acids and to calculate their distribution. The performance of this rapid method of analysis was evaluated and was used to determine the amino acid fingerprint of authentic milk powders. The distribution of different amino acids and their predictable upper and lower tolerance limits in authentic NFDM/SMP samples were established as a reference. Amino acid fingerprints of NFDM/SMP were compared with selected proteins and nitrogen rich compounds (proteins from pea, soy, rice, wheat, whey, and fish gelatin) which can be potential economically motivated adulterants (EMA). The amino acid fingerprints of NFDM/SMP were found to be affected by spiking with pea, soy, rice, whey, fish gelatin and arginine among the investigated adulterants but not by wheat protein and melamine. The study results establish an amino acid fingerprint of authentic NFDM/SMP and demonstrate the utility of this method as a tool in verifying the authenticity of milk powders and detecting their adulteration.

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Alba, Billie K., Anna E. Stanhewicz, W. Larry Kenney, and Lacy M. Alexander. "Acute dairy milk ingestion does not improve nitric oxide-dependent vasodilation in the cutaneous microcirculation." British Journal of Nutrition 116, no. 2 (May 16, 2016): 204–10. http://dx.doi.org/10.1017/s0007114516001835.

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AbstractIn epidemiological studies, chronic dairy milk consumption is associated with improved vascular health and reduced age-related increases in blood pressure. Although milk protein supplementation augments conduit artery flow-mediated dilation, whether or not acute dairy milk intake may improve microvascular function remains unclear. We hypothesised that dairy milk would increase direct measurement of endothelial nitric oxide (NO)-dependent cutaneous vasodilation in response to local skin heating. Eleven men and women (61 (sem2) years) ingested two or four servings (473 and 946 ml) of 1 % dairy milk or a rice beverage on each of 4 separate study days. In a subset of five subjects, an additional protocol was completed after 473 ml of water ingestion. Once a stable blood flow occurred, 15 mm-NG-nitro-l-arginine methyl ester was perfused (intradermal microdialysis) to quantify NO-dependent vasodilation. Red-blood-cell flux (RBF) was measured by laser-Doppler flowmetry, and cutaneous vascular conductance (CVC=RBF/mean arterial pressure) was calculated and normalised to maximum (%CVCmax; 28 mm-sodium nitroprusside). Full expression of cutaneous vasodilation was not different among dairy milk, rice beverage and water, and there was no effect of serving size on the total vasodilatory response. Contrary to our hypothesis, NO-dependent vasodilation was lower for dairy milk than rice beverage (D: 49 (sem5), R: 55 (sem5) %CVCmax;P<0·01). Acute dairy milk ingestion does not augment NO-dependent vasodilation in the cutaneous microcirculation compared with a rice beverage control.

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Nakamura, Misaki, Yutaka Kitamura, and Mito Kokawa. "Development of a Cheese-type Food Using Rice Milk." Food Science and Technology Research 22, no. 5 (2016): 605–9. http://dx.doi.org/10.3136/fstr.22.605.

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Padma, M., P. V. K. Jagannadarao, L. Edukondalu, G. Ravibabu, and K. Aparna. "Physico-Chemical Analysis of Milk Prepared from Broken Rice." International Journal of Current Microbiology and Applied Sciences 7, no. 2 (February 20, 2018): 426–28. http://dx.doi.org/10.20546/ijcmas.2018.702.054.

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38

Sumardiono, Siswo, Budiyono Budiyono, Heny Kusumayanti, Nada Silvia, Virginia Feren Luthfiani, and Heri Cahyono. "Production and Physicochemical Characterization of Analog Rice Obtained from Sago Flour, Mung Bean Flour, and Corn Flour Using Hot Extrusion Technology." Foods 10, no. 12 (December 6, 2021): 3023. http://dx.doi.org/10.3390/foods10123023.

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Extrusion technology allows the preparation of analog rice, an artificial product made of carbohydrate sources other than rice, with characteristics similar to natural rice. In this study, we aimed at determining the effect of composition and temperature on the nutritional content of analog rice obtained using heat extrusion technology. The physical properties and acceptability of the resulting product were also studied. Skim milk, sago, mung bean, and corn flour as well as the binder carboxymethyl cellulose (CMC) were used. The procedure was conducted in four stages: raw-material preparation, formulation, physicochemical evaluation, and sensory property evaluation. The best analog rice formula was established as 50% sago flour, 30% corn flour, 19.2% mung bean flour, 0.4% skim milk, and 0.4% CMC. The panelists’ most preferred rice analog formula was the one with the highest sago starch and skim milk content. The extrusion temperature did not significantly affect the nutrient content. However, it had a considerable impact on the thermal profile and physical properties, such as appearance and granular morphology.

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39

Dupont, Christophe, Alain Bocquet, Daniel Tomé, Marie Bernard, Florence Campeotto, Pascale Dumond, Anna Essex, et al. "Hydrolyzed Rice Protein-Based Formulas, a Vegetal Alternative in Cow’s Milk Allergy." Nutrients 12, no. 9 (August 31, 2020): 2654. http://dx.doi.org/10.3390/nu12092654.

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Formulas adapted to infant feeding, although most of the time made from cow’s milk proteins, can be made from hydrolyzed rice protein but they must be classified as “formulas for specific medical needs”, according to European regulations. The nutritional quality of rice proteins is thus suitable to be used in infant formulas giving that it is supplemented by certain amino acids which can be lacking. Besides, hydrolysis is required to facilitate their water solubility and digestibility. Owing to a low allergenicity of rice and to the absence of the cross-allergy between milk proteins and rice proteins, these formulas are adapted to the diet of children with cow’s milk protein allergy (CMPA), which explains their growing use in some countries. However, CMPA, an expanding disorder, has consequences for growth, bone mineralization, and often has an association with allergy to other foods, including cow’s milk extensive hydrolysate, so that a surveillance of the adaption of hydrolyzed rice protein formulas (HRPF) to CMPA, the absence of unexpected side effects, and the appropriate response to its various health hazards seems mandatory. This paper analyses the health problem deriving from CMPA, the industrial development of hydrolyzed rice protein formulas, and the limited number of clinical studies, which confirms, at the moment, a good allergic tolerance and safety. The goal is to better advise heath care professionals on their use of HRPFs during CMPA.

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Khairati, Rusda, and Rahmat Syahni. "RESPONS PERMINTAAN PANGAN TERHADAP PERTAMBAHAN PENDUDUK DI SUMATERA BARAT." Jurnal Pembangunan Nagari 1, no. 2 (December 18, 2016): 19. http://dx.doi.org/10.30559/jpn.v1i2.5.

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The objective of this research is to estimate the demand response ofmain food (rice, meat, egg, and milk) to population increasein West Sumatera.To achieve this objective, we use multiple regression analysis using secondary data of West Sumatera from 2002 to 2013. In this case we use the product price, total population, and per kapita income asindependent variabels; and food demand as dependent variabel. The result shows that only total population significantly influence the demandon rice, meat, eggs, and milk, with coefficient of response8% for rice; 2.95% for meat; 4.37% for eggs, and14.03% for milk.These numbers shows that the demand on food is very elastic to the increase of total population. It means that the 1% increase on total population, would increase about 8% demand on rice; about 2.95% demand on meat; 4.37% demand on eggs, and 14.03% demand on milk.

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Anugrahati, Nuri Arum, Yudi Pranoto, Yustinus Marsono, and Djagal Wiseso Marseno. "Structural Changes in Cooked Rice Treated with Cooling-Reheating Process and Coconut Milk Addition as Observed With FT-IR and 13C NMR." Agritech 37, no. 1 (March 10, 2017): 78. http://dx.doi.org/10.22146/agritech.10669.

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The molecular structural changes of food could be observed by the technique of FT-IR and 13C NMR spectroscopy. This research was aimed to study the structural changes in cooked rice treated with cooling-reheating process and coconut milk addition using FT-IR and 13C NMR. It was found that the cooling-reheating process and addition of coconut milk cause several structural changes of cooked rice. The IR analysis showed the bands at 3,400, 2,900, 1,018 and 856 cm-1 changed due to the retrogradation during cooling process. The spectrum of 13C NMR showed the change of peaks at 100.28 and 100.10 ppm. These changes may be related to the addition of coconut milk during rice cooking.

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Pratama, Yoga, Dina Yulia Anggraeni, Yasmin Aulia Rachma, Lita Lusiana Surja, and Siti Susanti. "ANTIOXIDANT ACTIVITY, DEXTROSE EQUIVALENT, TOTAL DISSOLVED SOLIDS, AND VISCOSITY OF MALTED RED RICE MILK AT DIFFERENT ENZYME CONCENTRATIONS." Jurnal Penelitian Pascapanen Pertanian 18, no. 2 (November 22, 2021): 57. http://dx.doi.org/10.21082/jpasca.v18n2.2021.57-62.

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Rice milk is a plant-based milk-like product that can be an alternative for people who have an allergy to bovine milk and lactose intolerance. Malting and enzymatic hydrolysis can bring out the natural sweetness of the rice milk product and thus minimize the use of sweeteners. The current research aimed to determine the total value of dissolved solids, viscosity, dextrose equivalent, and antioxidant activity in malted red rice milk with the addition of glucoamylase at different concentrations. The red rice was malted for 48 hours before drying and milling. The resulted malt powder was then diluted and added with glucoamylase enzyme at the concentration of 0%, 1%, 2%, and 3%. Enzymatic hydrolysis occurred at 60°C for 3 hours. Completely Randomized Design was used for the parameters of total soluble solids, viscosity, and dextrose equivalent while the antioxidant activity parameter was analyzed descriptively. The result showed that the addition of glucoamylase significantly (p<0.05) increased the total soluble solids, viscosity, and dextrose equivalent. The highest values were 9.960 °Brix, 1620 cP, and 1.872 for total dissolved solids, viscosity, and dextrose equivalent, respectively. Increasing antioxidant activity was also observed from 6.094% at 0% glucoamylase to 10.762% at 3% glucoamylase addition.

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Alfarraj, Bader A., Herve K. Sanghapi, Chet R. Bhatt, Fang Y. Yueh, and Jagdish P. Singh. "Qualitative Analysis of Dairy and Powder Milk Using Laser-Induced Breakdown Spectroscopy (LIBS)." Applied Spectroscopy 72, no. 1 (October 24, 2017): 89–101. http://dx.doi.org/10.1177/0003702817733264.

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Laser-induced breakdown spectroscopy (LIBS) technique was used to compare various types of commercial milk products. Laser-induced breakdown spectroscopy spectra were investigated for the determination of the elemental composition of soy and rice milk powder, dairy milk, and lactose-free dairy milk. The analysis was performed using radiative transitions. Atomic emissions from Ca, K, Na, and Mg lines observed in LIBS spectra of dairy milk were compared. In addition, proteins and fat level in milks can be determined using molecular emissions such as CN bands. Ca concentrations were calculated to be 2.165 ± 0.203 g/L in 1% of dairy milk fat samples and 2.809 ± 0.172 g/L in 2% of dairy milk fat samples using the standard addition method (SAM) with LIBS spectra. Univariate and multivariate statistical analysis methods showed that the contents of major mineral elements were higher in lactose-free dairy milk than those in dairy milk. The principal component analysis (PCA) method was used to discriminate four milk samples depending on their mineral elements concentration. In addition, proteins and fat level in dairy milks were determined using molecular emissions such as CN band. We applied partial least squares regression (PLSR) and simple linear regression (SLR) models to predict levels of milk fat in dairy milk samples. The PLSR model was successfully used to predict levels of milk fat in dairy milk sample with the relative accuracy (RA%) less than 6.62% using CN (0,0) band.

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Hozzein, Wael N., Sameh M. Hisham, and Dalal Hussien M. Alkhalifah. "A Sustainable Method: Production of the Fermented Rice Milk Yogurt by Using Three Efficient Lactic Acid Bacteria." Applied Sciences 13, no. 2 (January 9, 2023): 907. http://dx.doi.org/10.3390/app13020907.

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Lactic acid bacteria (LAB) have long been used as starters in non-dairy cereal fermentation, as they aid in the production of products such as yoghurt and cheese. Broken rice milk is a plant-based milk alternative that is high in carbs and low in fat, providing excellent nutritional value to human users. The current study intends to ferment broken rice milk supplemented with 6% skim milk using three Lactobacillus strains for the development of yoghurt products, as well as to evaluate the growth, changes in physio-chemical properties, and sensory qualities of the yoghurt produced. Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus acidophilus, and a commercial yoghurt culture consortium fermented broken rice milk after 8 h. Rather than employing L. acidophilus or a commercial yogurt culture consortia, L. bulgarics was the most efficient starter for yoghurt manufacturing, followed by L. casei. L. bulgaricus had the highest viability counts of 8.5 Log CFU/mL, 0.18 specific growth rate, and 3.78 doubling time. Furthermore, it produces a significant reduction in pH to 4.3 and increases total titratable acidity to 0.09 percent with high overall acidity values of 1.4 mg/L of acetic and lactic acid contents. The maximum acidification rate (Vmax) was 0.2125, the maximum acidification time (Tmax) was 4 h, and the time to reach pH 4.6 (Te) was 5 to 8 h. As a result, L. bulgaricus was chosen as the most efficient isolate for the production of fermented rice milk yoghurt. More research is needed, however, to investigate the new rice-based yoghurt product’s sensory qualities as well as its toxicological effects on normal and malignant human cells.

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Sharma, Meenakshi. "In Vitro Periodontal Ligament Cell Viability in Different Storage Media." Brazilian Dental Journal 27, no. 4 (August 2016): 408–11. http://dx.doi.org/10.1590/0103-6440201602294.

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Abstract The aim of this study was to evaluate the viability of periodontal ligament cells of avulsed teeth in three different storage media. Forty-five mature premolars extracted for orthodontic therapeutic purposes were randomly and equally divided into three groups according to the storage medium: milk (control), rice water and egg white. After placing extracted teeth for 30 min in storage media, the scrapings of the periodontal ligament (PDL) were collected in Falcon tubes containing collagenase in 2.5 mL of phosphate buffer saline and were incubated for 30 min and centrifuged for 5 min at 800 rpm. Cell viability was analyzed by Trypan blue exclusion. Rice water had a significantly higher number of viable cells compared to egg white and milk. There was no statistically significant difference between egg white and milk. Rice water may be able to maintain PDL cell viability of avulsed teeth better than egg white or milk.

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Bal-Prylypko, Larysa, Mykola Nikolaenko, Taisiia Volkhova, Nataliia Holembovska, Liudmyla Tyshchenko, Anastasiia Ivaniuta, Valentyna Israelian, Alina Menchynska, Oleksandra Shynkaruk, and Viktoriia Melnik. "The study of functional and technological properties of vegetarian ice cream." Potravinarstvo Slovak Journal of Food Sciences 17 (February 27, 2023): 110–21. http://dx.doi.org/10.5219/1798.

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The use perspective and expediency of plant-based milk, enriched with fiber when combined with organic products, biobased products, and sugar substitute products, has been substantiated in the manufacturing process of vegetarian ice cream. When combined with pumpkin fiber, stevia, bananas, pistachios, coconut oil, and coffee beans with different functional and technological properties, rice milk has a purposeful influence on organoleptic and Physico-chemical properties of food products. Accordingly, the expediency of added rice milk (62%) has been determined to optimize vegetarian ice cream's vitamin and mineral composition. The optimal component ratio has been determined employing experimental studies and multi-criteria optimization: for ice cream "Banana & Pistachio": rice milk – 62%, pumpkin fiber – 2.5%, – 0.5%, banana – 16%, pistachio – 6.8%, coconut oil – 12.2%; “Coffee and chocolate”: rice milk – 62%, pumpkin fiber – 4.8%, stevia – 4%, cocoa powder – 7%, coffee beans – 8%, coconut oil – 14.2%, It has been found that the main physicochemical parameters of the vegetarian ice cream depend on the chemical composition of the ice cream mixture and its freezing conditions. Thus, when the fat content increases, the stability of air bubbles increases, but their sizes decrease. The study results make it clear that the increase in the fat amount is good for the ice cream structure and consistency, while the distance between the fat balls decreases, which, in turn, helps to obtain the product with the smaller ice crystals.

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Maselli, Lisa, and Sharareh Hekmat. "Microbial Vitality of Probiotic Milks Supplemented With Cereal or Pseudocereal Grain Flours." Journal of Food Research 5, no. 2 (March 24, 2016): 41. http://dx.doi.org/10.5539/jfr.v5n2p41.

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Probiotic products containing Lactobacillus rhamnosus GR-1 have been shown to help decrease the risk of urogenital infections, delay the decline of CD4 lymphocytes in patients with human immunodeficiency virus, and survive in the intestinal tract without stimulating immune or inflammatory responses. Cereal and pseudocereal grains can act as prebiotic agents and could be an economical way of improving the nutritional value, functional qualities, and overall health benefits of probiotic products. The purpose of this study was to measure the growth and survival of L. rhamnosus GR-1 in fermented probiotic skim milk supplemented with a grain flour over a 28-day storage period. The objective was to determine if supplementation of the grain flours would have a positive effect on the microbial vitality of L. rhamnosus GR-1 in the final product and during storage. Five probiotic skim milk samples supplemented with a grain flour were prepared: oat (3% weight to volume ratio), lentil (3% w/v), rice (3% w/v), barley (3% w/v), and quinoa (3% w/v) along with one control probiotic skim milk sample. Results showed that the oat, rice, barley and quinoa flours supported the growth of L. rhamnosus GR-1 at viable levels (108CFU/mL) during the first 14 days of storage; however, only skim milk supplemented with rice flour sustained the growth over the 28-day storage period. Future studies should conduct a sensory evaluation of this fermented probiotic rice flour milk as well as study rice milk inoculated with probiotics to produce a dairy-free and possible gluten-free product.

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Muensritharam, Laksamee, Caroline Meharg, and Chanya Phromchaloem. "Prevalence and characterization of Cronobacter spp. in rice and rice-based products." Research Journal of Biotechnology 17, no. 6 (May 25, 2022): 197–203. http://dx.doi.org/10.25303/1706rjbt1970203.

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Cronobacter spp. is of particular concern to the FAO/WHO because it has been found in infant food (infant rice/formula milk) and has been linked to severe diseases such as necrotising enterocolitis, septicaemia and meningitis. In this study, 147 samples of whole rice grains and rice products (purchased locally) were investigated for the presence of Cronobacter spp. using selective media, PCR, Multilocus-Sequence Typing (MLST) and phenotyping. Members of the Cronobacter spp. were isolated from 4.76% of the samples and known sequence type genera were confirmed by MLST. Cronobacter spp. isolates' phenotypes were identified and linked to environmental persistence such as tolerance to selected antimicrobials, low pH and high salt.

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Yang, Jing, Bin Liao, Changyu Fang, Mohamed S. Sheteiwy, Zhenxie Yi, Sichao Liu, Chao Li, Guozhu Ma, and Naimei Tu. "Effects of Applying Different Organic Materials on Grain Yield and Soil Fertility in a Double-Season Rice Cropping System." Agronomy 12, no. 11 (November 13, 2022): 2838. http://dx.doi.org/10.3390/agronomy12112838.

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Double-cropping rice cultivation reduces soil fertility, and the extensive use of chemical fertilizers has harmful effects on both the environment and grain yield. The application of organic materials could be used as a practical strategy to maintain soil fertility and improve grain yield in a double-season rice cropping system. For this purpose, field experiments with six growing seasons over three years, from 2016 to 2018, were conducted to assess the effects of five organic materials (biochar, Chinese milk vetch, rice straw, rapeseed cake fertilizer, and manure) on the grain yield and soil fertility, aiming to save about 25% of the chemical nitrogen (N) fertilizer required for all rice growing stages. The result showed that, compared with CK (the most common dose of fertilizer in this study region; 100% chemical fertilizer without organic fertilizer), the grain yield and soil fertility of double-cropped rice were increased after applying organic fertilizers for three consecutive years. Specifically, the CRC treatment (Chinese milk vetch (10.77 t ha−1 in fresh)/rice straw (26.51 t ha−1 in fresh) + 75% chemical fertilizer) showed significantly higher rates of effective panicles (4.65–10.92%) and annual grain yield (8.00–8.82%). The total N, total phosphorus (P), total potassium (K), alkaline N, and available P content in the CRC soil were significantly increased by 11.85%, 12.22%, 15.08%, 23.32%, and 41.04%, respectively, relative to CK. The decomposition of the applied Chinese milk vetch and rice straw combined with 75% chemical fertilizer resulted in more soil humus (9.50 g kg−1), humic acid (3.19 g kg−1), fulvic acid (3.26 g kg−1), and active organic carbon (5.78 g kg−1) and a significantly higher carbon pool management index (13.5%), as well as significantly higher soil urease activity (18.10%) and acid phosphatase activity (17.64%). Therefore, in this study, Chinese milk vetch (10.77 t ha−1 in fresh) in the early rice season/rice straw (26.51 t ha−1 fresh) in the late rice season + 75% chemical fertilizer treatment was the optimal dose for the double-season rice cropping system. It resulted in higher rice yields and has the potential to be used for more sustainable soil fertility.

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Khastayeva, A. Zh, A. M. Omaralieva, A. A. Bekturganova, and A. M. Kabdolova. "Justification of the choice of raw materials for the production of vegetable milk." Journal of Almaty Technological University, no. 4 (December 23, 2021): 53–57. http://dx.doi.org/10.48184/2304-568x-2021-4-53-57.

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The article presents the results of a study of the quality of rice of breeding varieties "Syr syluy", "Aikerim", "Marzhan" LLP "Kazakh Rice Research Institute named after I. Zhakhaev". During the study, rice samples were evaluated physico-chemical, biochemical, technological properties and safety indicators. All the studied samples of rice grains in terms of safety meet the requirements of the Technical Regulations of the Customs Union "On grain safety". The result of the implementation of this research will be the expansion of the range of beverages for healthy and safe nutrition of the population.

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Journal articles on the topic 'Rice milk'

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