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BATANGAS STATE UNIVERSITY

College of Engineering, Architecture & Fine Arts


Gov. Pablo Borbon Campus II, Alangilan, Batangas City, Philippines 4200
www.batstate-u.edu.ph Telefax: (043) 300-4404 locs. 106-118

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:

Engr. Marielli Katherine C. Untalan

[College Instructor]

Submitted by:

Antenor, Mary Anne C.

Comita, Christine Joy

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

the Pambansang Inisyatibo ng Pagbibinhi at Likas-Kayang Pagsasaka sa Pilipinas, Inc or

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

visible in the local market, as well as in supermarkets.

This variety beats the nutritional benefits of brown and red rice combined. Rich in

fibre, it comes loaded with antioxidants, phytonutrients, phytochemicals, Vitamin E,

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

patients, diabetics as well as for those with high blood pressure.

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.

Rice milk is a superior source of B vitamins, magnesium, niacin, phosphorus, and

manganese as well. Not only that as this drink is packed with carbohydrates, making it an

excellent energizing beverage. Rice milk is FODMAP diet-friendly, too, so individuals

with irritable bowel syndrome may be able to drink this beverage.


1. Pro: Great Alternative

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

are not able to tolerate other milk alternatives.

2. Pro: No Saturated Fat or Cholesterol

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.

3. Pro: Good Source of B Vitamins

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.

4. Pro: Promote Cardiovascular Health

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

rice milk can also give the immune system a boost.

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

contains easily digestible complete proteins.

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

Lactose Intolerance Symptoms.

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.

A. STATEMENT OF THE PROBLEM


Cultivation of colored rice, including black rice, is getting popular and commercialization

must be a next step. Due to limited "known" products made from this type of rice, c

formulation will give the highest score in mouthfeel?

e. What formulation will give the highest score in overall scceptability?

2. Will the product pass the Philippinr National Standard for Kefir?

a. How much is the milk protein content?

b. How much is the milk fat content?

c. How much is the titratable acidity content in the form of lactic acid?

3. Is there relevant value of anthocyanin in the product?

4. What will be the advantage of the Black Rice Kefir with the commercially available
Kefir?

5. Would this study revise existing knowledge or practices? If so, how?

B. SIGNIFICANCE OF THE STUDY

The result of the study will be a great benefit to the following:

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.

2. Helps to protect from infection and cancer.

3. Great source of valuable vitamins and minerals and contains easily digestible complete

proteins.

4. Commercialization can contribute to the market.

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.

a. To evaluate which formulation gave the highest score in taste.

b. To evaluate which formulation gave the highest score in appearance.

c. To evaluate which formulation gave the highest score in aroma.

d. To evaluate which formulation gave the highest score in mouthfeel.

e. To evaluate which formulation gave the highest score in overall scceptability.

2. To know if the product passed the Philippine National Standard for Kefir.

a. To identify the milk protein content.

b. To identify the milk fat content.

c. To identify the titratable acidity content in the form of lactic acid.

3. To know if there is relevant value of anthocyanin in the product.

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 is following this Time Table:

ACTIVITY TIME ALLOTMENT

Develop/ Adapt Research Objectives November 3

Develop formulation and procedures and actual November 6-17


trial

Sensory Evaluation Nov. 20

Physico-chemical Analysis November 22

Analysing Data November 23- December 1


Presentation of the study December 4

E. SCOPE AND LIMITATION

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- is a disaccharide sugar composed of galactose and glucose that is found in


milk.

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.

Phytochemicals- chemical compounds produced by plants, generally to help them


thrive or thwart competitors, predators, or pathogens. The name comes from the
Greek word phyton, meaning plant. Some phytochemicals have been used as
poisons and others as traditional medicine.

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.

Antioxidants- is a molecule that inhibits the oxidation of other molecules. Oxidation


is a chemical reaction that can produce free radicals, leading to chain reactions that
may damage cells.

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.

Fermentation- is a metabolic process that consumes sugar in the absence of oxygen.


The products are organic acids, gases, or alcohol. It occurs in yeast and bacteria, and
also in oxygen-starved muscle cells, as in the case of lactic acid
fermentation.

CHAPTER 2

REVIEW OF RELATED LITERATURE

Title Authors Similarities/ Differences

Development of a GUO Fei-xiang, A fermented milk product was developed based

Fermented Milk HAN Qing-qing, on simultaneous fermentation of reconstituted

Product from GU Rui-xia*, LU milk and black rice hydrolysate. The optimum

Reconstituted Mao-lin (Jiangsu saccharification conditions of black rice

Milk and Black Province Key hydrolysate were found to be 60 , 200 U/g and

Rice Hydrolysate Laboratory of Dairy 7 h for temperature, enzyme loading and


Biotechnology and time,respectively. By using one-factor-at-a-time

Safety Control, approach and orthogonal array design, the

College of Food optimum fermentation conditions were

Science and determined as 5%, 20%, 3%, 40 and 4 h for

Engineering, sucrose concentration, black rice hydrolysate

Yangzhou concentration, inoculum size, temperature and

University, time, respectively. The resulting product had

Yangzhou good quality and great potential for further

225127,China) development.

Fermentation of N. The study found out that the change in pH and

Germinated Mongkontanawat total soluble solid of probiotic germinated black

Native Black Rice rice juice significantly (p 0.05) decreased at

Milk Mixture by 72-h fermentation (5.670.12 to 2.860.04 and

Probiotic Lactic 7.000.00 to 6.400.00 brix at 0-h and 72-h

Acid Bacteria fermentations, respectively). On the other hand,

the amount of titratable acidity expressed as

lactic acid and the viable cell count significantly

(p0.05) increased at 72-h fermentation

(0.110.06 to 0.430.06 (% lactic acid) and 3.60

x 106 to 2.75 x 108 CFU/ml at 0-h and 72-h

fermentations, respectively). Interestingly, the

amount of -Amino Butyric Acid (GABA) had a

significant difference (p0.05) twice as high as


that of the control group (0.250.01 and

0.130.01 mg/100g, respectively). In addition,

the free radical scavenging capacity assayed by

DPPH method also showed that the IC50 values

were significantly (p0.05) higher than the

control (147.710.96 and 202.551.24 mg/ml,

respectively). After 4 weeks of cold storage at

4 C, the viable cell counts of lactic acid bacteria

reduced to 1.37 x 106 CFU/ml. In conclusion,

fermented germinated native black rice juice

could be served as a healthy beverage for vegans

and people who are allergic to cow milk

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

Sensory NM (2016) with cow milk on the chemical composition,

Evaluation and sensory attributes, starter activity and culture

Starter Activity in bacteria counts during fermentation. The results

Cow, Soy, Peanut showed that no clear differences in titratable

and Rice Milk acidity, pH and redox potential (Eh) values were

noticed between cow or soy milk while acidity

and Eh levels of peanut and rice milk were lower

than those of cow milk.


Usage of rice milk Oktay Yerlikaya It was determined that rice milk increased the

in probiotic viscosity values but decreased the values of the

yogurt production texture, whey separation and the chemical and

microbiological properties of yoghurts.

Acetaldehyde, acetoin, acetone and diacetyl of

carbonyl compounds were detected as main

flavor components of yoghurt samples. In the

sensory analysis, scores decreased as the rice

milk proportions in yoghurt was increased and

the panelists reported that P1 sample (25% rice

milk + 75% cow's milk) was the closest sample to

the control sample (100% cow's milk).

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

using the following materials: goat milk (GM),

goat milk+inulin (GM+IN), goat milk+black rice

extract (1:1)(GM+BRE), and goat milk+black

rice extract+ inulin (GM+BRE+IN). After

fermentation, all kefir were stored at 4 C for 1


and 7 d, and then were analyzed for microbial,

chemical properties and antioxidant activity.

Furthermore, three kinds doses of kefir

combination from goat milk and black rice

extract (GM+BRE) were administered to rats.

Thirty male rats 8-12 weeks old were divided into

6 groups: 1) negative control (normal rats); 2)

positive control (untreated diabetic rats); 3)

diabetic rats fed kefir (1.0 ml); 4) diabetic rats fed

kefir (2.0 ml); 5) diabetic rats fed kefir (4.0 ml),

and 6) diabetic rats received glibenclamide. After

28 d experiment, the rats were sacrificed for

sampling pancreatic tissues. Subtitution of goat

milk with black rice extract in kefir fermentation

could decrease their pH and increase in

radical-scavenging activity. Inulin addition able

to increase (p<0.05) in radical-scavenging

activity of kefir. Alcohol and total phenolic

contents of kefir increased (p<0.05) after 7 d of

storage, while the pH decreased. To improve

insulin-producing pancreatic -cells in diabetic

rats, it was required at least 2.0 ml dose of kefir

combination from goat milk and black rice


extract to achieve similar effect to glibenclamide

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

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