Development Of Black Rice Milk From Hom Nil Rice (Oryza Sativa L.).

Abstract

Rice milk is made as an alternative milk for people with limitation of milk consumption such milk allergy or lactose intolerance. Black rice which is high in antioxidant is potential to be used in rice milk production. The objectives of this research were to develop black rice milk from Hom Nil rice by formula optimization, to characterize the profile of final product, and to study the effect of storage of final product. Black rice milk components are 70-82% of plain black rice milk, 5-7% of sugar, 12.5-24.5% of water. Black rice milk was formulated using Mixture design by Design Expert® 7 software. Black rice milk formula was choosed by random combination of components based on restriction resulted in 14 formulas and inputted as historical data. Other components are 0.4% of carboxy methyl cellulose (CMC) and 0.1% of salt. The response are total phenolic content, total anthocyanin content, antioxidant activity, and sensory (overall liking score). The optimum formula is indicated by maximum value on responses. The best formula consisted of 80.6% plain black rice milk, 6.4% sugar, 12.5% water, which contained 91% of water, 0.17% of ash, 0.04% of protein, 0.08% of crude fat, and 8.3% of carbohydrate. Furthermore, study the effect of storage showed that TPC, TAC, antioxidant activity, viscosity, and pH decreased, whereas microbiological quality and total soluble solid increased in 16 days at storage temperature 4ºC.