BIO Web Conf.
Volume 64, 2023Agro-Bio-Technologies 2023 - Innovative Solutions for the Development of the Industry
|Number of page(s)||7|
|Published online||27 July 2023|
Vegan alternative for fermented milk products: Preparation and some properties
Kazan National Research Technological University, Kazan, Russia
* Corresponding author: firstname.lastname@example.org
Rice is relatively easy to digest by humans, and the presence of starch provides the organism with slow energy. In addition, the absence of lactose makes it possible to provide a complete diet for people suffering from allergies or individual intolerance to cow’s milk components. Therefore, the creation of analogues to traditional dairy and fermented milk products is a timely and in-demand task. The use of biotechnology methods allows not only to obtain a product with original organoleptic characteristics, but also to enrich it with metabolites of lactic acid bacteria, to give pre- and probiotic properties. The issues of obtaining fermented rice base (FRB) as a basis for alternative vegan products have been studied. It is shown that with the ratio of solid and liquid phases in the rice base – 1:2, respectively, favourable conditions were created for the development of lactic acid bacteria. It was found that additional treatment (partial enzymatic hydrolysis at a temperature of 40 ± 2 °C for 60 minutes) mixtures before fermentation improves the adaptation of the microbiota to this substrate. In addition, the taste of the rice base improves: a pronounced sweetness appears, the flour flavour disappears, the consistency becomes more viscous. The process of fermentation (for 12 hours at a temperature of 38-40 °C) of rice base was studied, the dynamics of acid accumulation depending on the introduced cultures of lactic acid bacteria was studied. The expediency of applying pectin (1% and 2% by weight) is shown to regulate the consistency of the FRB. The FRB samples received a high sensory evaluation.
© The Authors, published by EDP Sciences, 2023
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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