Vol. 10, Issue 11 (2021)

Author(s):
Dr. M Padma, Dr. PVK Jagannadha Rao, Dr. L Edukondalu, Dr. K Aparna and Dr. G Ravi Babu

Abstract:
The rice milk is a plant-based milk alternative, which is rich in carbohydrate and low in fat giving nutritional benefit to the consumers opting for milk substitutes. The broken rice which is main bi-product of rice industry can be utilized for the preparation of value-added products which in turn gives profit to the producers. The broken rice was 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 under ambient conditions (Specify temperature) here. The viable count of the L. case, B. longum, L. bulgaricus, S. thermophilus, L. acidophilus during the ambient storage at a temperature of 25±5 ^oC in three types of packaging materials for the storage period of 4 days. 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 cfuml^-1 at the beginning of the storage and decreased to (7.57, 3.21 and 2.34 log cfuml^-1), (8.5, 6.3 and 2.67 log cfuml^-1), (6.99, 6.12 and 2.12 log cfuml^-1), (5.23, 4.32 and 2.01 log cfuml^-1) and (2.63, 8.78 and 8.89 log cfuml^-1) at the last day of the storage in glass bottles, HDPE and LDPE.