Healthy High Nutritional Rice Milk using Traditional Rice (Oryza sativa L.) and Coconut (Cocos nucifera L.) Milk

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.