[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-seo-139251-105":3,"detail-sidebar-cat-0-en-105":81,"doc-detail-139251-en":131},{"code":4,"msg":5,"data":6},0,"ok",{"site_id":7,"language":8,"slug":9,"title":10,"keywords":11,"description":12,"schema_data":13,"social_meta":74,"head_meta":76,"extra_data":78,"updated_unix":80},105,"en","physicochemical-and-sensory-evaluation-of-strawberry-flavored-non-dairy-rice-milk","Physicochemical and Sensory Evaluation of Strawberry Flavored Non-Dairy Rice Milk","","Rice milk is a plant-based, non-dairy milk replacement produced from rice and used by people who are lactose intolerant, cow-milk allergic, or vegan. This study investigates the physicochemical properties and sensory attributes of strawberry flavoured non-dairy rice milk, comparing a base rice milk formulation with a strawberry-added formulation. Texture (hardness, consistency, cohesiveness, viscosity index) and pH changes over storage were evaluated to assess fermentation progression, protein and fat content, and overall preference.",{"@graph":14,"@context":73},[15,34,56],{"@type":16,"itemListElement":17},"BreadcrumbList",[18,23,27,31],{"item":19,"name":20,"@type":21,"position":22},"https://docshare.wps.com","Home","ListItem",1,{"item":24,"name":25,"@type":21,"position":26},"https://docshare.wps.com/document/","Document",2,{"item":28,"name":29,"@type":21,"position":30},"https://docshare.wps.com/document/research-report/","Research & Report",3,{"item":32,"name":10,"@type":21,"position":33},"https://docshare.wps.com/document/physicochemical-and-sensory-evaluation-of-strawberry-flavored-non-dairy-rice-milk/139251/",4,{"url":32,"name":10,"@type":35,"image":36,"author":41,"headline":10,"publisher":44,"fileFormat":47,"inLanguage":8,"description":12,"dateModified":48,"datePublished":49,"encodingFormat":47,"isAccessibleForFree":50,"interactionStatistic":51},"DigitalDocument",{"url":37,"@type":38,"width":39,"height":40},"https://docshare.wps.com/thumbnails/physicochemical-and-sensory-evaluation-of-strawberry-flavored-non-dairy-rice-milk/139251.png","ImageObject",300,407,{"name":42,"@type":43},"Sophia Brooks","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/pdf","2026-10-28","2026-08-23",true,{"@type":52,"interactionType":53,"userInteractionCount":55},"InteractionCounter",{"@type":54},"ViewAction",15,{"@type":57,"mainEntity":58},"FAQPage",[59,65,69],{"name":60,"@type":61,"acceptedAnswer":62},"What formulations were compared in the study?","Question",{"text":63,"@type":64},"The research compared a base non-dairy rice milk formulation (F1) with a strawberry flavoured non-dairy rice milk formulation (F2). 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It is a popular selection for people who are lactose intolerant, allergic to cow's milk, or vegan. This research provided a comprehensive investigation of the physicochemical properties and sensory characteristics of strawberry flavoured non-dairy rice milk. Rice milk served as the base, providing a lactose-free and vegan alternative, with strawberry flavour added to harmonious the blend that balanced the inherent sweetness of strawberries with the neutral base of rice milk. Non-dairy rice milk (F1) had the natural flavour of plant milk derived from 84% rice and sweetened with brown sugar (15%) without strawberry flavour to create a naturally mild and cameral sweet taste, whereas strawberry flavoured non-dairy rice milk (F2) combined the neutral base of 76% rice milk with 17% sweet aroma and flavourful of strawberries. The texture analysis focused on four different types of textural properties, including hardness, consistency, cohesiveness, and index of viscosity, which highlight that F2 is more firm (16.02±0.71), and consistent as the pH revealed that in F2 appeared to be a decrease in pH (5.36±0.10) over the three days, indicated the progression of fermentation, potentially involved the conversion of sugars to acids by microorganisms. Furthermore, F2 appeared to have a little influenced on protein content (1.31%), while it may lead to a reduction in total fat content (0.43%) . Overall, the research showed that F2 can corresponded to customer expectations and preferences.  \n1. Introduction  \nRice milk, a popular dairy-free alternative, has gained popularity due to its nutritional advantages and acceptability for individuals suffering from lactose intolerance or other dietary limitations [1] . According to Boniface et al., (2023), milk consumption in Malaysia has increased in recent years as a result of factors such as population growth, growing prices, and changing consumer preferences. Apart from the increasing need for milk in Malaysia, it is worth mentioning that the domestic dairy sector in Malaysia is very limited and cannot match the country's demand for dairy products [2] . As a result, a high-quality, nutritious rice milk product that overcomes these issues and fulfils the expectations of customers seeking a healthy and sustainable plant-based milk substitute is required. Besides that, the majority of probiotic foods on the market are milk-based, and few attempts have been made to create probiotic foods utilizing alternate fermentation substrates such as cereals [3] .  \nTherefore, plant-based milk replacements are growing more popular as people seek more environmentally friendly and ethical eating options because it is considered to be the most hypoallergenic form of milk. Individuals who are allergic to soy milk or cow milk should consume rice milk instead [3] . Rice milk is recommended for those who are lactose intolerant because it is cholesterol free and high in unsaturated fat [1] . Since rice milk is high in carbohydrates, it boosts the immune system and gives resistance to germs and viruses as it may also include some protein, fat, and minerals. The selection of using basmati rice have reported to have a low glycemic index [4] and are rich in aroma content [5] created the flavour to developed by the aroma compound 2-acetyl-1-py","cbCaihvsOsLyutx1","https://ap.wps.com/l/cbCaihvsOsLyutx1","pdf",667097,"English","# Introduction\n# Material and Methods\n## Preparation of Rice Milk\n## Formulation Samples\n## Physicochemical and Sensory Analysis","[{\"question\":\"What formulations were compared in the study?\",\"answer\":\"The research compared a base non-dairy rice milk formulation (F1) with a strawberry flavoured non-dairy rice milk formulation (F2). F2 added strawberry puree to the rice-based base.\"},{\"question\":\"Which physicochemical properties were analyzed?\",\"answer\":\"Texture-related properties including hardness, consistency, cohesiveness, and viscosity index were assessed, along with pH changes during storage to reflect fermentation progression.\"},{\"question\":\"What was the general conclusion about the strawberry flavoured product?\",\"answer\":\"The study indicates that the strawberry flavoured non-dairy rice milk (F2) aligned with customer expectations and preferences, with notable differences in firmness and pH behaviour compared with F1.\"}]","Physicochemical and Sensory Evaluation of Strawberry Flavored Non-Dairy Rice Milk | PDF"]