There are lots of different origins of milk. One of them is Soy milk, it is produced by soaking and grinding soybeans. It is the richest non–dairy milk alternatives next to coconut milk. Now, it is being competitive and able to create new flavors that can cater to the people. But how about a soy milk mix with rice?
Food nutritionists Riza Abilgos Ramos and El Shaira Labargan from PhilRice Rice Chemistry and Food Science Division are pioneering Rice-Malt-and-Soy Beverage. A non-dairy health drink for children and an alternative drink for individuals with lactose intolerance.
Lactose Intolerance, is the inability to break down a type of natural sugar called lactose. Lactose is commonly found in dairy products, such as milk and yogurt. You become lactose intolerant when your small intestine stops making enough of the enzyme lactase to digest and break down the lactose.
The aim of this soy-rice-milk product is to give nutritional needs of the body and may alleviate the persistent problem on undernutrition and lactose deficiency among school children. Based on their study “Rice-Based Complementary Foods and Beverage: Value-added products for enhanced nutrition and income among rice-based farm households.”
Rice malt, also known as brown rice syrup, is nutritionally rich in natural sugar constituents, low in fat, significant source of fiber, complex carbohydrates, energy, and vitamins that make it an ideal food and beverage ingredient.
While Soy milk, on the other hand, is a cheaper source of protein and an ideal substitute of dairy products suitable for those who have the uncommon inability to digest milk sugar.
NSIC Rc 160, a rice variety that is found most suitable in making the product, undergoes three malting processes, which include steeping and germination.
The non-dairy health drink is formulated by 70% malt and 30% soy milk. This obtained an acceptable overall sensory profile. A 100-ml serving of the product can supply 64.5 percent kg calorie, 1g fat, 11.2g carbohydrates, and 2.4g protein needs of 3-to-12-year-old children.
Aside from the nutritional benefits of the beverage, Abilgos-Ramos noted that it was also developed to show women in rice-based farm households that rice-based products can be an additional source of income.
Results of a consumer evaluation test show that children aged 3-12 years old highly accepted the product while parents signified interest in buying it. The rice-malt-and-soy beverage is also comparable to the commercially available malt drink, making it highly appealing to consumers.
“We still have to conduct storage study for the product’s ready-to-drink form. We also hope to make a powdered/ instant variation that can at least have one-year shelf-life and in a convenient packaging,” the food nutritionist said.
Sources: wikipedia, healthline.com philstar.com
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