Preliminary study on application of hydrolytic enzymes for production of nutritious cereal milk from un-polished rice and cashew nuts

Abstract

Cereals (grains) are a rich source of valuable nutrients for human especially the color ones due to their health benefits to human. Red rice is a type of grain that contains numerous nutritional values as it has high content of minerals, amino acids and more importantly irons and total phenolic compound– an antioxidant that can prevent oxidation, cashew nuts provide an array of phytochemicals that may contribute to the health benefits. This study investigated the effect of nutritional components from unpolished red rice and cashew nuts in addition of hydrolytic enzymatic treatment on product development and its physiochemical properties, phenolic content, and sensory characteristics. To achive this, enzymes α-amylase (Termamyl 120L) and amyloglucosidae (AMG 300L) were added into the mixture of cashew nut and unpolished red rice milk solution at different concentrations 0.15 (%v/w), 0.30 (%v/w), and 0.37 (%v/w) in different times (30, 60, 90, 120 and 150) for total soluble solid (TSS) and reducing sugar content (RSC) analysis to observe the best condition. The final product was analyzed for their total phenolic content (TPC) and proximate analysis (pH, fat, protein, etc.). The best yield of product was observed with 0.37 (%v/w) α-amylase concentrations for 30 minutes at 900C and 0.37 (%v/w) amyloglucosidae concentrations for 60 minutes at 600C. Keywords: cashew nut, cereal milk, enzymatic treatment, nondairy product, nutrition, red rice, rice milk, total phenolic compound.