Development of functional beverage with rice bran protein (Hom mali 105)

¹ Department of Agro-Industry Technology and Management, Faculty of Digital Agro-Industry, King Mongkut’s University of Technology North Bangkok, 129 Moo 21 Noenhom, Muang, Prachinburi, 25230 Thailand.
² Department of Innovation and Product Development Technology, Faculty of Digital Agro-Industry, King Mongkut’s University of Technology North Bangkok, 129 Moo 21 Noenhom, Muang, Prachinburi, 25230 Thailand.
³ Department of Food Science and Technology, University of Natural Resources and Life Sciences, Vienna, 1180, Austria.
⁴ School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Mae Hai, Muang, Chiang Mai, 50100 Thailand. & Cluster of Innovation for Sustainable Seafood Industry and Value Chain Management, Chiang Mai University, Huay Kaew Road, Muang, Chiang Mai, 50200, Thailand.

Abstract

In this research, rice bran protein extracted was added into food model such as fruit juices, and fruit-flavored beverages that are consumed for refreshment, quenching thirst, and nutritional value to make consumers refreshed, quench and provide nutritional value based on important substances added to functional beverages. The development of ready-to-drink fruit juice offers consumers convenience and creates new experiences from functional beverages that were available in the market. The value-added of rice bran by extract the protein and extend its application in food. The enzymetic method was used to extract protein from rice bran (Hom mali 105). Physical and functional properties of rice bran protein extracted had 0.45 g/ml of density, 7.73% of moisture content, 22.32% of protein and 7.28 mg gallic/g for phenolic content and 2,495.26 mg ASC/g sample of ABTS values. The development of functional fruit juice consisted of two concentrate fruit juice (80 red grapes : 20 apples ratio), the mixture was mixed with 60% fruit juice, 30% water, 8% syrup and 2% rice bran protein powder, which was pasteurized under 75 °C for 2 minutes 50 s. Microbial analysis showed that the values met the standard (microbial count less than 250 colonies/ml, Coliform bacteria and Escherichia coli less than <1.1 MPN/100 g). Sensory evaluation of color, flavor, sourness, sweetness, and overall acceptance (n=30) was conducted. The assessment scores for the various attributes were moderately favorable. 91% of consumers accepted of the product. The extracted protein with functional beverage was offers a new alternative for consumers who want to increase the nutritional value in a beverage and diversify the a new alternative beverage product.