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FE 412
[Methods of Research for FE]
THESIS TOPIC:
Development, Nutritional and Sensory
Evaluation of Unpolished (Oryza sativa L.)
Black Rice in Producing Kefir
A topic proposal presented to the Faculty of Chemical and Food Engineering Department
of Batangas State University Main II, in partial fulfillment of the requirements for the
subject, Methods of Research for Food Engineering, for the degree of Bachelor of
Science in Food Engineering
Submitted to:
[College Instructor]
Submitted by:
Maullon, Meredith S.
November 6, 2017
CHAPTER 1
INTRODUCTION
Also called the Forbidden rice and Obama rice, the aromatic black rice, which is
found in Asia, is rich in phytochemicals that fights cancer. As suggested by its name, it is
believed that black rice was first cultivated in China, especially for the Emperor, whose
food is forbidden among the royal subjects. Organic farming advocates are now pitching
calls for the massive cultivation of colored rice, particularly black rice, hoping to make a
crack at the global organic food market by supplying unique rice varieties from the
Philippines.
In the Philippine folklore, it is believed that black rice is the food of demigods.
Recently, black rice was introduced in the local market and because of the demand, the
cultivation of black rice is starting to gain ground in Luzon, says Jun Garde, a member of
Pabinhi Pilipinas.There are five differently-colored rice varieties other than white brown,
red, pink, violet and black which are being cultivated in the Philippines. However, these
indigenous rice varieties are rarely sold in the market, as they are usually consumed by the
farmers themselves. We are confident that black rice and other colored rice varieties will
eventually be exported by the Philippines to other countries, considering the demand for
healthier food that are organically grown, or grown without the use of agrochemicals, he
said, adding that there is a current initiative to make black rice and other rice varieties more
This variety beats the nutritional benefits of brown and red rice combined. Rich in
protein, iron, and other nutrients. It is believed to be beneficial for the liver, kidney and
stomach. It has high content of anthocyanins, which help in preventing risks of cancer. Its
low sugar and glycemic content makes it an extremely desirable dietary option for heart
Rice milk is made from milled rice and water and is the least allergenic of all
alternative milk products, making it a good option for those with lactose or nut allergies.
Rice milk is the third most popular nondairy alternative next to soy milk and almond milk.
Drinking rice milk supplies many essential nutrients via the bran and germ of this whole
grain, but there are also some setbacks compared to other milk alternatives. Rice milk
contains more carbohydrates than cow's milk. However, unlike cow's milk, rice milk
doesn't contain lactose or cholesterol. This makes it healthy for your heart as well as safe
for those who are lactose intolerant. One cup of rice milk contains about 140 calories,
compared to 185 calories in a cup of whole cow's milk, and 97 calories in a cup of
skimmed cow's milk. Rice milk contains about three grams of fat per cup, while whole
cow's milk contains about 11 grams per cup. Rice milk is also a tasty alternative for
vegans and vegetarians who are allergic to soy. Rice milk is first and foremost
lactose-free. It is for this reason it has become one of the go-to beverage of individuals
who suffer from cow milk protein (CMP) sensitivity. Meanwhile, a study has found that
children with CMP allergy tolerate it better than cow or soy milk. Rice milk appears to be
better absorbed by infants stomachs, too, as was shown in yet another study.
manganese as well. Not only that as this drink is packed with carbohydrates, making it an
Rice milk is the most hypoallergenic of all milk products. People with lactose intolerance
or casein allergy cannot have dairy, and those with soy or nuts allergies cannot drink soy
or almond milk. Rice milk contains a generous supply of balanced nutrition for those who
Rice milk has the least amount of fat compared to all other alternatives. There is only 1
grams of fat per cup of rice milk and all of the fat is unsaturated. Rice milk is also
cholesterol free, and therefore it works well for people with dietary restrictions on fat and
cholesterol.
Rice is naturally high in all B vitamins which are essential to your metabolism,
circulation and nerve function. Some of these vitamins may be lost during rice milk
processing, but most of these nutrients are made up by the fortified products.
There are plenty of heart healthy nutrients in the rice bran, and these nutrients are also
contained in rice milk. The unsaturated fat comes from rice bran oil, which can lower
blood cholesterol. Niacin and vitamin B6 are also effective for this purpose. Rice milk is
an excellent source of magnesium, which helps control blood pressure. Iron and copper
increases red blood cell production, giving you better oxygenation and vitality.
5. Lots of Antioxidants
Rice milk contains more manganese and selenium than any other alternatives. These are
powerful antioxidants that help protect from all kinds of infections and cancers. Drinking
Kefirs tart and refreshing flavor is similar to a drinking-style yogurt, but it contains
beneficial yeast as well as friendly probiotic bacteria found in yogurt. The naturally
occurring bacteria and yeast in kefir combine symbiotically to give superior health
benefits when consumed regularly. It is loaded with valuable vitamins and minerals and
For the lactose intolerant, kefirs abundance of beneficial yeast and bacteria provide
lactase, an enzyme which consumes most of the lactose left after the culturing process.
Kefir can be made from any type of milk, cow, goat or sheep, coconut, rice or soy.
Although it is slightly mucous forming, the mucous has a clean quality to it that creates
ideal conditions in the digestive tract for the colonization of friendly bacteria. Advantages
of kefir: (1)Boosts Immunity (2) Builds Bone Strength (3) Potentially Fights Cancer (4)
Supports Digestion and Combats IBS (5) Improves Allergies (6) Heals Skin (7) Improves
Milk is a good source of protein and calcium, and kefir is no different. However it
has the added benefits of probiotics. Probiotics are known as friendly bacteria that can
ease IBS symptoms such as bloating and digestive distress in some people.
must be a next step. Due to limited "known" products made from this type of rice, c
2. Will the product pass the Philippinr National Standard for Kefir?
c. How much is the titratable acidity content in the form of lactic acid?
4. What will be the advantage of the Black Rice Kefir with the commercially available
Kefir?
1. People with lactose intolerance or casein allergy that cant have dairy, and those with
soy or nuts allergies and with dietary restrictions on fat and cholesterol.
3. Great source of valuable vitamins and minerals and contains easily digestible complete
proteins.
5. To produce economical and nutritional kefir that can be consumed by the people.
C. OBJECTIVES
1. To determine the method and formulation will result the most acceptable Black Rice
Kefir.
2. To know if the product passed the Philippine National Standard for Kefir.
4. To determine the advantage of the Black Rice Kefir with the commercially available
Kefir.
5. To know if this study will revise existing knowledge or practices. If so, how?
D. TIME TABLE
This study will focus on developing Black Rice Kefir from unpolished black rice. For the
experimentation, varying formulation and method will be used. The sensory aspects of
the product will be evaluated and the composition and nutritional content of the Kefir will
be determined. This study will gather sensory data from a population composed of 50
persons. The period of the study will stretch from last week of October to first week of
December.
F. DEFINITION OF TERMS
Kefir- is a fermented milk drink that originated in the Caucasus Mountains made with
kefir "grains", a yeast/bacterial fermentation starter.
Black Rice- is a range of rice types of the species Oryza sativa L., some of which are
glutinous rice.
Rice Milk- is a grain milk made from rice. It is mostly made from brown rice and
commonly unsweetened.
Lactose Intolerance- is the inability of adults and children to digest lactose, a sugar
found in milk and to a lesser extent dairy products, causing side effects.
Organic- is a labeling term that indicates that the food or other agricultural product
has been produced through approved methods.
Agrochemicals- is a chemical product used in agriculture. In most cases,
agrichemical refers to pesticides including insecticides, herbicides, fungicides and
nematicides.
Antocyanin- are water-soluble vacuolar pigments that, depending on their pH, may
appear red, purple, or blue. Food plants rich in anthocyanins include the
blueberry, raspberry, black rice, and black soybean, among many others that are red,
blue, purple, or black.
Probiotic- are defined as microorganisms that are believed to provide health benefits
when consumed. The term probiotic is currently used to name ingested
microorganisms associated with benefits for humans and animals.
CHAPTER 2
Product from GU Rui-xia*, LU milk and black rice hydrolysate. The optimum
Milk and Black Province Key hydrolysate were found to be 60 , 200 U/g and
225127,China) development.
products.
Chemical Abou-Dobara MI, The aim of this work was to study the effect of
Composition, Ismail MM, Refaat mixing various levels of soy, peanut or rice milk
and Rice Milk acidity, pH and redox potential (Eh) values were
Kefir Properties Nurliyani This study were to evaluate the properties of kefir
Prepared with
Goat Milk and Nurliyani, Ahmad prepared with a combination of goat milk and
Black Rice
(Oryza sativa L.) Hamim Sadewa, black rice extract and its influence on the
Extract and its
Influence on the Sunarti improvement of beta-cells in
Improvement of
Pancreatic streptozotocin-nicotinamide (STZ-NA)-induced
beta-Cells in
Diabetic Rats diabetic rats. Kefir was divided into four groups
as antidiabetic agent.
CHAPTER 3
METHODOLOGY
A. RESEARCH DESIGN
B. SOURCES OF DATA
C. DATA GATHERING
D. DATA ANALYSIS
E. STATISTICAL TREATMENT
F. RESEARCH INSTRUMENT