Utilization of Fermented Rice Milk as a Novel Coagulant for Development of Paneer (Soft Cheese)
Abstract
:1. Introduction
2. Materials and Methods
2.1. Sample Collection
2.2. Production of Rice Milk
2.3. Preparation of Fermented Rice Milk
2.4. Determination of Physical Properties of Rice Milk
2.5. Determination of Total Reducing Sugar, pH, and LA
2.6. Microbial Analysis
2.7. Development of Paneer
2.8. Determination of Moisture Content, Total Yield, and Total Acidity of Paneer
2.9. Color Measurement of Paneer
2.10. Texture Measurement
2.11. Storage Test
2.12. Sensory Evaluation
2.13. Statistical Analysis
3. Results and Discussions
3.1. Physical Properties of Rice Milk
3.2. Properties of Saccharified and Fermented Rice Milk
3.2.1. pH and LA Production
3.2.2. Changes in Reducing Sugars
3.2.3. Total Bacterial Count as LAB
3.3. Analysis of Paneer
3.3.1. Ash Content and Total Yield of Paneer
3.3.2. Changes of Moisture during Storage of Paneer
3.3.3. Changes of Total Acidity during Storage of Paneer
3.3.4. Microbial Growth during Storage of Paneer
3.3.5. Texture Analysis during Storage of Paneer
3.3.6. Color Measurements during Storage of Paneer
3.3.7. Sensory Evaluation
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Rice Milk (%) | Ash Content (%) | Total Yield (%) |
---|---|---|
0 | 1.19 ± 0.016 c | 21.67 ± 0.24 a |
10 | 1.36 ± 0.009 c | 20.02 ± 0.31 b |
20 | 1.49 ± 0.002 b | 19.58 ± 0.25 b |
30 | 1.78 ± 0.005 a | 19.44 ± 0.99 b |
Storage Properties | Rice Milk (%) | Storage Period (Days) | ||||
---|---|---|---|---|---|---|
1st | 3rd | 6th | 9th | 12th | ||
Moisture Content (%) | 0 | 41.51 ± 1.39 a | 40.35 ± 1.52 a | 40.13 ± 1.39 a | 40.04 ± 0.02 a,b | 39.93 ± 0.11 a |
10 | 40.39 ± 0.69 a | 40.27 ± 0.28 a | 40.27 ± 0.02 a | 40.07 ± 2.51 a | 39.88 ± 0.23 a | |
20 | 41.13 ± 0.61 a | 40.53 ± 0.86 a | 39.47 ± 0.98 a | 39.25 ± 1.28 b | 37.79 ± 1.87 a | |
30 | 41.29 ± 0.74 a | 40.79 ± 1.99 a | 39.95 ± 0.55 a | 39.91 ± 0.51 a,b | 37.79 ± 2.27 a | |
Total Acidity (%) | 0 | 0.161 ± 0.007 a | 0.168 ± 0.007 a | 0.265 ± 0.040 a | 0.342 ± 0.050 a | 0.431 ± 0.070 a |
10 | 0.175 ± 0.007 a | 0.155 ± 0.006 b | 0.157 ± 0.007 a,b | 0.165 ± 0.007 b | 0.158 ± 0.020 b | |
20 | 0.331 ± 0.004 c | 0.341 ± 0.008 c | 0.356 ± 0.006 b | 0.366 ± 0.017 b | 0.376 ± 0.006 b | |
30 | 0.371 ± 0.007 c | 0.378 ± 0.006 c | 0.456 ± 0.009 c | 0.557 ± 0.007 c | 0.657 ± 0.004 c | |
Microbial growth (log CFU g−1) | 0 | 3.9 ± 0.301 b | 3.7 ± 0.113 b | 3.8 ± 0.030 a | 3.8 ± 0.069 a | 4.1 ± 0.003 a |
10 | 4.1 ± 0.088 b | 3.9 ± 0.053 ab | 3.8 ± 0.668 a | 4.1 ± 0.763 a | 4.1 ± 1.398 a | |
20 | 4.3 ± 0.140 a,b | 3.9 ± 0.326 a,b | 3.7 ± 0.899 a | 4.1 ± 0.476 a | 4.5 ± 0.498 a | |
30 | 4.9 ± 0.041 a | 4.4 ± 0.316 a | 3.7 ± 0.659 a | 4.5 ± 0.667 a | 4.6 ± 1.220 a | |
Hardness (N) | 0 | 4.56 ± 0.03 a | 4.11 ± 1.05 a | 6.78 ± 0.06 a | 6.23 ± 0.08 a | 5.36 ± 0.53 a |
10 | 6.02 ± 0.44 a | 11.30 ± 0.25 a,b | 7.24 ± 0.13 a | 10.54 ± 1.11 a,b | 8.04 ± 0.58 a | |
20 | 4.48 ± 0.43 a | 8.16 ± 0.07 b | 7.04 ± 1.18 a | 8.07 ± 1.05 ab | 7.68 ± 0.18 a | |
30 | 5.43 ± 0.66 a | 9.38 ± 0.26 c | 7.04 ± 0.47 a | 8.57 ± 1.00 b | 7.49 ± 0.34 b |
Rice Milk (%) | Storage Period (Days) | |||||
---|---|---|---|---|---|---|
Color Parameter | 1st | 3rd | 6th | 9th | 12th | |
0 | L* | 97.910 a | 98.514 a | 97.076 a | 98.912 a | 90.675 a |
a* | −0.369 a | −0.984 a | −1.252 a | −1.186 a | −1.981 a | |
b* | 1.373 a | 1.412 a | −0.128 | 3.068 a | 1.193 a | |
10 | L* | 98.222 a | 97.117 a | 93.812 a,b | 96.369 a | 92.075 b |
a* | −1.022 a | −0.945 a | −1.809 a | −1.238 a,b | −0.542 a | |
b* | 4.284 a,b | 3.059 a | 0.725 a,b | 4.762 a,b | 2.907 a | |
20 | L* | 95.712 a | 96.470 a | 97.023 a,b | 95.988 a | 91.404 a,b |
a* | −1.227 a | −1.218 a,b | −1.281 a | −1.354 a,b | −1.348 a | |
b* | 7.342 b | 6.653 b | 7.337 b,c | 7.817 b,c | 2.707 b | |
30 | L* | 94.380 a | 94.072 a | 93.371 b | 95.848 a | 91.702 a |
a* | −1.785 a | −1.394 b | −2.060 a | −1.643 b | −0.134 a | |
b* | 13.858 c | 9.395 c | 9.457 c | 11.455 c | 7.392 a |
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Amini, R.K.; Islam, M.Z.; Kitamura, Y.; Kokawa, M. Utilization of Fermented Rice Milk as a Novel Coagulant for Development of Paneer (Soft Cheese). Foods 2019, 8, 339. https://doi.org/10.3390/foods8080339
Amini RK, Islam MZ, Kitamura Y, Kokawa M. Utilization of Fermented Rice Milk as a Novel Coagulant for Development of Paneer (Soft Cheese). Foods. 2019; 8(8):339. https://doi.org/10.3390/foods8080339
Chicago/Turabian StyleAmini, Rasool Khan, Md Zohurul Islam, Yutaka Kitamura, and Mito Kokawa. 2019. "Utilization of Fermented Rice Milk as a Novel Coagulant for Development of Paneer (Soft Cheese)" Foods 8, no. 8: 339. https://doi.org/10.3390/foods8080339