Abstract:
Rice milk is a plant-based milk. It is an alternative for the patients who are suffering from lactose
intolerance. Nutritional value of the Rice Milk can be enhanced using Suwandel rice and coconut milk. To
increase the utilization of traditional rice, an attempt was taken to develop a new rice milk. Varying
proportions of Rice Milk and Coconut milk concentrations were used for the sensory evaluation to select the
best proportion. According to the sensory evaluation results, 60% of coconut milk and 40% of rice milk
sample was selected and further tested against a control sample (100% rice milk). The new product and the
control were subjected to proximate analysis and physico-chemical analysis. Higher levels of crude protein,
crude fat and carbohydrate contents (1.30%,2.24% and 12.38% respectively) were secured in new rice milk
product compared to the control (1.22%,1.21%, and 11.71% respectively). However, new rice milk had a
lower level of ash and moisture content (1.44% and 82.63% respectively) against the control (83.03% and
2.82% respectively). pH value of the control sample (5.90) was higher than the new rice milk product (5.75).
Total Soluble Solid content (TSS) and Titratable Acidity (TA) of new rice milk (4.1% and 0.27% respectively)
were higher compared to the control (3.76% and 0.23% respectively). However, with the incorporation of
Suwandel rice and coconut milk, the nutritional values and sensory properties of new rice milk were resulted
in a higher limit.
