Physicochemical, rheology quality and sensory acceptance of alternative yogurt products from Tubtim Chumphae rice (RD69)
Keywords:
Oryza sativa L., plant yogurt, Fermentation, Rheological properties, Consumer acceptanceAbstract
Tubtim Chumphae rice (Oryza sativa L.; RD69) is an indigenous rice variety with strong potential as a functional ingredient for the development of plant-based food products. This study aimed to develop an alternative yogurt from Tubtim Chumphae rice by blending Tubtim Chumphae rice milk with soy milk at ratios of 1:2, 1:1, and 2:1, and to investigate their effects on physicochemical properties, flow behavior, and sensory acceptance. During fermentation (0–6 h), the pH of all formulations decreased from approximately 7.0 to 4.17–4.37, while titratable acidity increased to 0.42–0.48%. The 1:2 formulation, containing the highest proportion of soy milk, exhibited the lowest pH (4.17) and the highest lactic acid bacteria count (7.00 × 10⁹ CFU/g), which was approximately 11.7-fold higher than that of the 2:1 formulation, indicating more efficient lactic acid production. All yogurt samples exhibited non-Newtonian shear-thinning behavior. The 1:2 formulation showed the strongest gel structure, with the highest firmness value (0.87 N), which was approximately 3.6 times higher than that of the 2:1 formulation. In contrast, the 2:1 formulation exhibited the highest syneresis, approximately 1.1 times greater than that of the 1:2 formulation, reflecting a weaker water-holding capacity. Increasing the proportion of Tubtim Chumphae rice milk also intensified the characteristic reddish-purple color of the product. In terms of sensory evaluation, the 2:1 formulation received significantly higher scores for viscosity and overall liking. In conclusion, the ratio of Tubtim Chumphae rice milk to soy milk significantly influenced the quality, texture, and consumer acceptance of plant-based alternative yogurt, highlighting its potential for further commercial development.
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