Abstract

Author:
Zaman Nadhim Taher, Roqaya Fouad Lafy, Sahar Adnan Sheet

Doi: 10.26480/sfna.01.2026.06.10

This is an open access article distributed under the Creative Commons Attribution License CC BY 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited

The paper involved the manufacture of a dairy product with therapeutic properties fortified with amber rice flour and basmati rice flour at an addition rate of 3 and 5%. The product was fermented using a mixture of two starter cultures of therapeutic lactic acid bacteria, Lactobacillus plantarum and Lactobacillus acidophilus (Probio-Tech-5), in addition to a control sample. The product was stored for 14 days. The results showed increasing the rate of total solids when adding Amber rice flour and Basmati rice flour in comparison to the controlling sample. The highest growth in solids was in the Basmati rice treatment at the 5% addition rate, reaching 18.0% at the launch of the trial. The increase continued until the end of storage, reaching 20.11%. The differences were significant between the samples. The results showed an increase in acidity in the Amber and Basmati rice treatments compared to the control sample. An increase in the viscosity rate was observed with an increase in the Amber and Basmati rice addition rate in comparison to the controlling sample. The highest increase was in the Amber rice treatment at a 5% addition rate, reaching (5112, 6230 centipoise) at the beginning and end of the experiment, respectively. An increase was observed in the number of lactic acid bacteria with an increase in the Amber and Basmati rice addition rate compared to the control sample. The highest increase was in the Basmati rice treatment at a 5% addition rate, reaching (20.80 x 106 CFU/ml) at the beginning and end of the experiment, respectively. While there was A decrease in the total bacterial count was observed with an increase in the percentage of added amber and basmati rice in comparison to the controlling sample. The largest decrease in bacterial counts was observed when treating basmati rice with an addition rate of 5%, reaching (20.80 x 106 CFU/ml) at the beginning and end of the experiment, respectively. While there was a decrease in the total bacterial count with an increase in the percentage of added amber and basmati rice compared to the control sample, reaching (25, 20 x 106 CFU/ml) at the beginning and end of the experiment, respectively. No growth of coliform bacteria was observed, with a slight appearance of yeast and mold. Regarding the sensory evaluation, it was noted that the basmati rice treatment was superior in terms of texture and general appearance compared to the amber rice treatment, while the latter was superior in terms of flavor.