School of Nutrition and Food Sciences, LSU Agriculture Center, Baton Rouge, Louisiana, USA.
J Food Sci. 2024 Nov;89(11):7095-7114. doi: 10.1111/1750-3841.17331. Epub 2024 Oct 3.
Plant-based yogurt alternatives (YAs) are in demand due to the societal prevalence of milk sensitivities and allergies and some consumers abstaining from animal-derived products. Producing rice flour YAs has considerable potential because rice flour is hypoallergenic, more economical compared to plant milks, and there are no commercial rice-based YAs. A new higher protein variety of rice was developed, Frontière, which is sold as both brown and white rice. Therefore, the overall goals of this study were (1) to compare physicochemical properties of YAs from Frontière brown (Frontière brown rice flour [FBRF]) and white (Frontière white rice flour [FWRF]) high-protein rice flours to regular protein level rice flours and (2) to evaluate the sensory quality of Frontière YAs compared to commercial plant-based oat yogurt. Rice flours were fermented with Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Lacticaseibacillus rhamnosus (a probiotic) to produce FBRF- and FWRF-YAs. A consumer study was conducted to compare FBRF- and FWRF-YAs to a commercially available oat-based YA. Consumers rated the YAs using 9-point hedonic and just-about-right (JAR) scales. Protein, fat, and ash levels were greater, whereas starch levels and peak viscosities were lower for BRFs than for WRFs. The use of BRF resulted in longer fermentation times but higher bacteria counts for YAs. FWRF-YA was preferred in terms of overall flavor and liking, sweetness, and tartness. Purchase intent (PI) for FWRF-YA increased 2.6 times after providing a health claim. This research showed that rice flour can be used to produce YAs with probiotic counts above the minimum recommended, which provides added health benefits for consumers. PRACTICAL APPLICATION: This research provides a possible new use of Frontière high-protein rice flour to produce plant-based yogurts. This will help the rice industry by adding value, and those who are vegan, allergic to casein, or lactose-intolerant will have another option for a plant-based yogurt. Moreover, the greater levels of probiotic bacteria found in the brown rice flour YAs can potentially provide greater health benefits, making brown rice flour a better choice for making rice-based YAs.
由于社会上普遍存在牛奶敏感和过敏以及一些消费者避免食用动物源性产品，植物性酸奶替代品（YAs）的需求很大。由于米粉低过敏性、比植物奶更经济实惠，而且没有商业性的大米基 YAs，因此生产米粉 YAs 具有相当大的潜力。一种新的高蛋白水稻品种 Frontière 被开发出来，既可以作为糙米，也可以作为白米出售。因此，本研究的总体目标是：（1）比较 Frontière 高蛋白质糙米（Frontière 糙米米粉 [FBRF]）和白米（Frontière 白米米粉 [FWRF]）与常规蛋白水平米粉的 YAs 的理化特性；（2）评价 Frontière YAs 与商业植物性燕麦酸奶的感官质量。将米粉与嗜热链球菌、德氏乳杆菌保加利亚亚种和鼠李糖乳杆菌（一种益生菌）发酵，制成 FBRF 和 FWRF-YAs。进行了一项消费者研究，比较了 FBRF 和 FWRF-YAs 与市售的燕麦基 YA。消费者使用 9 分喜好和刚好合适（JAR）量表对 YAs 进行评价。BRF 的蛋白质、脂肪和灰分含量较高，而淀粉含量和峰值粘度较低。BRF 的使用导致发酵时间延长，但 YAs 的细菌计数更高。就整体风味和口感、甜度和酸度而言，FWRF-YA 更受欢迎。在提供健康声明后，FWRF-YA 的购买意向（PI）增加了 2.6 倍。本研究表明，米粉可用于生产益生菌计数高于建议最低水平的 YAs，为消费者提供额外的健康益处。实际应用：本研究为使用 Frontière 高蛋白米粉生产植物性酸奶提供了一种新的可能途径。这将通过增加附加值来帮助稻米行业，同时也为那些纯素食者、对酪蛋白过敏或乳糖不耐受的人提供了另一种植物性酸奶的选择。此外，在糙米米粉 YAs 中发现的更高水平的益生菌细菌可能具有更大的健康益处，使糙米米粉成为制作基于大米的 YAs 的更好选择。
