Development of Yogurt from Cow and Soybean Milk Supplemented by Rice Bran Hydrolysate with Antioxidant Activity

Abstract

The objectives of this study were to develop the cow and soybean milk yogurt product supplemented by rice bran hydrolysate with antioxidant activity using the addition of 0.0-1.0 % w/w rice bran hydrolysate, analyze antioxidant activity, and examine sensory characteristics of the yogurt. The study found that 2, 2’-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity and ferric reducing antioxidant power of cow and soybean milk yogurt trend to be increased based on the increase of rice bran hydrolysate concentration, except for ABTS radical scavenging activity of soybean milk yogurt, which was slightly increased and then constant at 0.75 % of rice bran hydrolysate. Addition of rice bran hydrolysate at concentration of 0.25-1.0 % had no effect on overall acceptability of cow milk yogurt but decreased overall acceptability score of soybean yogurt. Optimum concentration of rice bran hydrolysate with high antioxidant activity in cow and soybean milk yogurt was 1.0 and 0.75 %, respectively. This research indicated that rice bran hydrolysate has a potential use as antioxidant agent supplemented in yogurt for development as functional food.