EL-Sisy TT* and Jehan B Ali
Regional Center for Food and Feed, Agriculture Research Center, Giza, Egypt
*Corresponding Author: EL-Sisy TT, Regional Center for Food and Feed, Agriculture Research Center, Giza, Egypt.
Received: July 29, 2020; Published: August 24, 2020
The aim of study was to produce healthy rice pudding by replacement of cow milk with plant milk as alternative milk and study
their effect on the physicochemical, microbiological and sensory properties. Plant milk was produced from black eyes-bean, chickpeas,
white lima-bean, oats, rice, soya-bean, yellow corn and cow milk served as control. Protein ranged between 1.7 to 6.02% and
the white lima beans had the highest protein value (6.02%). Rice pudding of cow milk the highest value of ash (0.79%) and the lowest
value was yellow corn (0.04). Fat % ranged from 0.20 to 3.32% and rice pudding of cow milk the highest fat% (3.32%). Carbohydrate
increased with the grains and rice pudding of rice milk the highest carbohydrate values (68.83%). Viscosity of rice pudding of Rice
milk were the highest between rice pudding samples and were the best in organoleptic properties. Data also indicated that as a
result of pH and acidity of different prepared milk samples and pudding samples. Microbiological analysis of milk samples and rice
pudding from plant milk were determined. Viscosity was higher for the rice pudding (16800Cp/s) with low acidity (0.05%) than
other samples. Differences in sensory attributes were associated with different rice pudding from plant milk and cow milk. Rice
pudding of chick peas milk obtained the least score (16.50) for body and texture whereas rice pudding of cow milk, rice pudding of
oats milk, rice pudding of yellow corn milk and black eyed beans received the highest score (19.50, 19.0, 19.0 and18.83 respectively).
Sensorial, rice pudding of yellow corn and rice pudding of rice milk is more acceptability than other treatment after the rice pudding
of cow milk control.
Thus we recommend to use the plant milk in rice pudding especially, rice pudding of rice milk and rice pudding of Yellow corn milk to give the consumer a new nutraceutical product with prebiotic substances for milk allergy, sensitivity children and plant people.
Keywords: Plant Milk; Oats; Black Eye Beans; White Lima Beans; Yellow Corn; Soya Beans; Chick Peas; Rice; Cow Milk; Rice Pudding; Physical; Chemical; Microbiological and Sensory Properties
Citation: EL-Sisy TT and Jehan B Ali. “Effect of Using Different Plant Milk as Alternative Milk in Rice Pudding".Acta Scientific Nutritional Health 4.9 (2020): 53-69.
Copyright: © 2020 EL-Sisy TT and Jehan B Ali. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.