Storage studies of probiotic rice milk during refrigerated conditions

Abstract

The rice milk is plant based milk alternate, which is rich in carbohydrate and low in fat gives nutritional benefit to the consumer who opted for milk substitutes. The broken rice were used to prepare rice milk with the optimised process parameters and added with probiotic culture. The storage studies were analysed by filling the probiotic rice milk in Glass, HDPE and LDPE at ambient condition. The viable count of the L. casei, B. longum, L. bulgaricus S. thermophilus and L. acidophilus were 9.66, 9.75, 8.77, 7.71 and 9.77 log cfu/ml at the beginning of the storage and decreased to 9.24, 8.01 and 6.78 log cfu/ml after 28 days in T1P1, T1P2 and T1P3 ; 9.12, 7.54 and 6.5 log cfu/ml)after 28 days in T1P1, T1P2 and T1P3, (8.12, 7.01 and 6.53 log cfu/ml) after 28 days in T1P1, T1P2 and T1P3, (4.23, 8.45 and 9.02 log cfu/ml) after 28 days in T1P1, T1P2 and T1P3 and (9.24, 8.01 and 6.78 log cfu/ml) after 21 days in T1P1, T1P2 and T1P3. It was observed that the viable counts decreased with increase in storage time. However, in the treatment T1P1 the viable count of the all probiotic bacteria was more when compared to the other treatments and followed by T1P2 and T1P3.