Formulation and storage properties of symbiotic rice-based yogurt-like product using polymerized whey protein as a gelation agent

A symbiotic rice-based yogurt-like product (SRYP) using polymerized whey protein (PWP) as a gelation agent was developed. Rice milk optimized and prepared by soaking rice for 3 h at room temperature, heating 80°C 10 min then emulsified with 0.05% (w/v) lecithin. The finalized yogurt formulated 1% protein, prebiotic (inulin), soy oil, 7% sugar, 0.4% PWP 0.03% xanthan gum, fermented 43°C 3.5 0.01% ABY-3 starter culture containing probiotics of Bifidobacterium L. acidophilus through optimization each composition fermentation conditions. SRYP contained 2.0% 1.1% fat exhibited good sensory attributes an average score about 4.3 (5-scale). Microstructure analysis showed compact uniform network small voids. Both remained above 106 CFU/mL after 8 weeks. Results indicated that the novel functional food high in low texture.