Development of a value added rice milk by utilizing selected traditional and improved rice varieties in Sri Lanka

Abstract

The main objective of this study is to develop a ready-to-serve, value-added rice milk product using two rice varieties (Oryza sativa) namely, Suwandel and Samba by incorporating locally available spices; clove (Syzygium aromaticum), ginger (Zingiber officinale) and garlic (Allium sativum). Sensory analysis data revealed that unpolished Suwandel rice milk formula containing 25 ppm clove, 100 ppm ginger, and 400 ppm garlic extracts has the highest overall acceptability. Proximate composition of the selected formula included moisture% (87.12 ± 0.47), carbohydrate% (34.82 ± 0.15), ash% (0.36 ± 0.00), total fat% (2.93 ± 0.04), crude protein% (1.83 ± 0.16), and crude fiber% (32.28 ± 0.99). Moreover, the developed rice milk product showed significantly higher antioxidant activity with reference to Total Phenolic Content (5.335 ± 0.389 mg GAE/100 g), and percentage inhibition of DPPH (62.00 ± 0.85) and ABTS (63.83 ± 3.40) assays compared to the control sample (p value < 0.05). GC–MS analysis of the selected sample confirmed that the developed rice milk product contains important antioxidant and antimicrobial compounds derived from the incorporated spices. The Calcium, Lead, and Arsenic contents of the developed product were per Codex Standards (CXS 193–1995).

Keywords

• Rice-milk
• Suwandel-rice
• Functional beverage
• Antioxidants