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• W2318237714 abstract "Yogurts with probiotic Bifidobacterium animalis subsp. lactis BB-12 were prepared using cow’s milk and boiled rice (13% wt/wt) was incorporated into yogurts at the end of the incubation period. Four rice varieties namely, At-309, At-405, MA-2 and Thai Jasmine (KDML 105) were used for the study. Microbial, physico-chemical and sensory properties of rice yogurts were evaluated during 21 days of storage at 4 o C. Incorporation of rice into yogurts significantly improved the crude fiber contents (p 8 cfu.g -1 ) than that of plain yogurts at the end of storage period, probably due to prebiotic effect of rice. There were significant differences among the yogurt samples for evaluated sensory characteristics and At-405 rice yogurt demonstrated the lowest overall sensory acceptability. Therefore, careful selection of suitable rice varieties is vital in producing symbiotic rice yogurt with high quality." @default.
• W2318237714 created "2016-06-24" @default.
• W2318237714 creator A5042089298 @default.
• W2318237714 date "2015-01-01" @default.
• W2318237714 modified "2023-09-23" @default.
• W2318237714 title "Development of a rice incorporated synbiotic yogurt with low retrogradation properties" @default.
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• W2318237714 hasPublicationYear "2015" @default.
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