Effects of Milk and Inulin on Physicochemical Properties of Rice Pudding Supplemented with Probiotic Cultures

Abstract

The objective of this research was to study the effect of milk and inulin addition on selected physicochemical properties of rice pudding supplemented with probiotic cultures. Four formula of rice pudding (with milk, water, with and without inulin) were investigated, either with or without the addition of Lactobacillus rhamnosus TISTR 047, L. rhamnosus TISTR 108 or L. plantarum TISTR 951. The physicochemical properties of probiotic rice pudding, i.e., total soluble solids, total solids, pH, total acidity, moisture content, apparent viscosity and consistency were analyzed. The results showed that the rice pudding with added milk had higher total soluble solids than that with added water. The samples with TISTR 108 and TISTR 951 strains in milk exhibited higher total acidity than those added with water. Addition of inulin into rice pudding with milk did not change the moisture content (p > 0.05) but the addition of inulin into the sample with water resulted in the samples with TISTR 108 and TISTR 951 having higher moisture content. Furthermore, the samples added with milk and without inulin and supplemented with TISTR 951 strains had the highest apparent viscosity. Milk and inulin did not change the consistency of the pudding with TISTR 047 and TISTR 108. However, milk and inulin promoted the survival of 3 species of probiotics in rice pudding, with the total probiotic content higher than > 8.82 log CFU g-1 during 21-day storage.