Black Rice Kefir Chapter 2

CHAPTER II
LITERATURE SURVEY
This chapter presents different studies and related literature which are significant
to the accomplishment of this research.
HISTORICAL BACKGROUND
Kefir is a drink made of fermented milk cultured using kefir grains which has
bacteria and yeasts, unlike yogurt that utilizes only some bacteria. Its origin lies with
nomadic shepherds living on the slopes of North Caucasus Mountain. Kefir’s popularity
has spread from Eastern Europe so that it is now regularly consumed in North America,
Europe, Australia, and the United Kingdom, where pasteurized kefir may be found in
many stores and supermarkets. It is also being produced on a large scale in countries that
once made up the Soviet bloc, as well as Czechoslovakia, Hungary, Poland, Finland,
Norway, Sweden, Switzerland, Germany, and even as far away as Southeast Asia (SEIFI,
2016).
MARKET FEASIBILITY
There are a lot of private companies today that look for quality rice bran used for animal
feeds (Romero, 2015).
TECHNICAL FEASIBILITY
FINANCIAL FEASIBILITY
Rice is such a versatile staple food that some countries have enriched themselves
with multi-billion-dollar incomes out of it. In Korea, aseptic-packaged cooked rice has
grown to a $12-billion-dollar venture. Thailand governments supports the exportation of
rice-bran oil to Europe. The United States have highly commercialized cereals and Japan
has mocha (rice cake). Philippines, being one of the top producers of rice, currently
exports pigmented rice like black rice, red rice and brown rice (PhilRice, 2015).
Exporting rice as it is helps the country’s economy but it will not be economical
for the long run. In history, Thailand exported rice in the form of unprocessed
OryFir Philippines Inc. Chapter II
Antenor, M.A., Garcia, S.J., Hernandez, S.A., Perez, A., Salto, B. Literature Survey
product, thus creating no benefit from any value addition. This lead to disadvantage
of Thai rice in the sense of world market price fixing, the consequence of which is
clearly reflected in the present price of Thai rice (Cheowtirakul et al., 2001).
Vietnam also concluded that rice remains less profitable due to its unstable market
price, less competitive quality and the lack of value-added processing. Therefore,
product diversification is an important solution to improve the value of rice
production in Vietnam and rice milk (also called rice drinks) is a promising product
to meet this strategy (Luyen et al., 2015). Commented [MACA1]: YEARRR!!
Philippines cannot export kakanins and porridges due to limited shelf-life.

Application of food technology have been promoted by PhilRice to produce quality
products like tapuy (rice wine) and nutri-rice milk (Romero, 2015).
HISTORICAL BACKGROUND
RAW MATERIALS
A. Black Rice
Black rice, also called forbidden rice or "Emperor's Rice" is gaining popularity for
its high levels of antioxidants and superior nutritional value. Forbidden rice earned its name
because it was once reserved for the Chinese Emperor, for whom it was meant to ensure
health and longevity. Forbidden rice is a medium-grain, non-glutinous heirloom rice with a
deep purple hue and a nutty, slightly sweet flavor. The whole-grain rice is rich in
anthocyanins, antioxidant pigments that give the rice its unusual color. Relative to other
rice varieties, forbidden rice is high in protein and iron; according to Chinese medicine, it is
considered a blood tonic.
They found that the mutation occurred in a subspecies of rice. Since then, the rice
has been replicated and transferred to other rice species through cross-breeding. Black rice
OryFir Philippines Inc. | 13

is not as easy to grow as other rice varieties as it only yields about 10 percent of the harvest
than other rice varieties do.
Black rice was planted in different regions of the country like Mindoro, Nueva
Ecija, Northern Provinces, Iloilo, Cotabato, and Davao. In Davao alone, 215 metric tons
of black rice is the average produce per year. The black rice was commonly exported to
other countries like USA and UAE (Sun.StarDavao, 2015). Commented [MACA2]: Black rice production in the country
The rice is free of gluten, free of cholesterol, low in sugar, salt and fat. Black rice
is a whole grain, super nutritious type of rice that is high in fiber, anthocyanin,
antioxidants, vitamins B and E, iron, thiamine, magnesium, niacin and phosphorous
(Kushwaha, 2016).
Figure 3. Black Rice

Source: Acharya, 2017
Varieties of Black Rice
Black rice (also known as purple rice) is a range of rice types of the species Oryza
sativa L., some of which are glutinous rice. Varieties include Indonesian black rice and
Thai Jasmine black rice. Black rice is known as chak-hao in Manipur, an Indian state on
the eastern border with Myanmar, where desserts made from black rice are served at
major feasts. Black rice is a source of iron, vitamin E, and antioxidants (more than
in blueberries). The bran hull (outermost layer) of black rice contains one of the highest
levels of anthocyanins found in food. The grain has a similar amount of fiber to brown
rice and, like brown rice, has a mild, nutty taste. Black rice has a deep black color and
usually turns deep purple when cooked. Its dark purple color is primarily due to its

anthocyanin content. It is suitable for creating porridge, dessert, traditional Chinese black
rice cake, bread, and noodles.
1. Chinese Black Rice
Among all black rice varieties, Chinese black rice is the one which is most popular
and it has its own history and medicinal property. In China, the least known and least
used rice is Chinese black rice. It is a short grain glutinous rice. This purple cooking rice
is grown on the banks of the Yangzi river. Chinese black rice is different from other rice.
It is very short with low fat, and is rarely polished. Special characteristics of Chinese
black rice is that it is black on the outside and black on the inside. Not all black rice looks
like this. Chinese black rice and most glutinous rice are exceptionally high in
amylopectin, and if cooked too long they disintegrate. That is why Chinese black rice is
never milled and always cooked with seed coat or hull intact.
2. Indonesian Black Rice

Dating back to the 13th century, the heyday of the Majapahit Empire, black rice was
one of many staples that was exclusively cultivated for, and consumed by, the royal
family. The crop was only grown in very limited quantities, closely monitored and
reserved for only the highest elite class. Its cultivation could not be executed by regular
farmers, which led to the myth that growing or consuming black rice brought curses to
the general Indonesian community.
Indonesian black rice, also known as purple rice, is one of many rice varieties that
have become a rare gem for the community. Despite being less popular than white rice,
red rice and brown rice, black rice is an ancient grain that has impressive health benefits
compared to other closely related rice varieties.
3. Thai Jasmine Black Rice

Thai jasmine black rice is grown in Thailand. Jasmine rice gets its name for the
fragrant jasmine scent it produces while being cooked. Black jasmine rice, while not as
prevalent as the white and brown varieties, adds more vibrant color to meals, but it also
provides additional health benefits.

Black jasmine rice owes its coloring to a mix of flavonoid anthocyanin

antioxidants, which have shown promise in fighting heart disease, cancer and other
ailments. In fact, while speaking at a meeting of the American Chemical Society, Dr. Xu
of Louisiana State University, stated a spoonful of black rice provides all the same health
benefits as a spoonful of blueberries, except without the sugar and with even more fiber
and vitamin E antioxidants.
Physico-chemical Properties and Specification

Table 1.
Physicochemical of Black Rice
Parameters
Assay (UV) Anthocyanidins ≥ 25 %

Appearance Purple Black
Odor Conform
Taste Conform
Loss on Drying ≤ 5%, 3.13%
Ash ≤ 6%, 3.3
Moisture content 12.11% ± 0.08 %
Amylose content 0.4 ± 0.08 (Waxy)
Alkali spreading value 7.00
Gelatinization Temperature <70°C (Low)
Gel Consistency 99.3 ± 1.2 (Soft)
Source: Well Green Technology Co., Ltd and Bulatao et. al., 2012
Table 2.
Proximate Composition Sprouted Rice Samples
Moisture Ash Fat Protein Fiber Carbohydrate
Content Content Content Content Content Content
Percentage (%)
NSIC Rc15 11.12±0.05 1.26±0.03 2.42±0.12 6.77±0.11 0.51±0.05 77.89±0.05
PSD Rc82 10.40±0.35 1.31±0.04 2.26±0.17 7.23±0.43 0.54±0.07 78.30±0.08
Black Rice 10.57±0.08 1.34±0.07 2.65±0.16 9.74±0.12 0.83±0.06 74.91±0.06
Brown Rice 10.55±0.11 1.21±0.05 2.35±0.18 7.9±0.12 0.52±0.01 77.47±0.01
Source: Bulatao, R., Mabesa L., Mabesa, R., Merca, F. (2012)
Table 3.
Functional Properties of Sprouted Rice

Oil Absorption Water Water Swelling Power

Index Absorption Solubility
Index Index
g*g-1
Black Rice 2.18 ± 0.02 1.98 ± 0.03 0.09 0.02
Source: Bulatao, R., Mabesa L., Mabesa, R., Merca, F. (2012)
Nutritional Content of Black Rice

According to the American Chemical Society, "Black rice is a nutritious and
economical food source that is estimated to feed about one third of the world's
population". Grown in the Philippines and Indonesia, it is consumed mostly in Asia for
noodles, sushi, pudding and adding decoration to food. It is well-known that brown rice is
a healthier alternative to white. The difference between the two is that white rice is
devoid of bran, which is full of vitamins, minerals and antioxidants. Like brown rice,
black rice has similar nutrient levels and higher amounts of antioxidants. It is also a
source of fiber and minerals, including iron. A 100 gram serving of black rice has 8.5
grams of protein, 3.5 milligrams of iron and 4.9 grams of fiber. Compared to white,
brown and red rice, black rice has the highest amount of protein and double the fiber of
brown rice.
1. Antioxidants
According to Dr. Xu, an associate professor in the food science department at
Louisiana State University, "A tablespoon of black rice bran has more antioxidants than a
similar amount of blueberries, with less sugar and higher levels of vitamin E and fiber."
Black rice turns a deep purple when cooked and is packed with anthocyanins.
Anthocyanins are phytochemicals found in deep blue and purple foods, which are thought
to fight chronic disease such as cancer and heart disease.
2. Nutrition to Protect Against Heart Disease
Another kind of antioxidant found in black rice bran is thought to be responsible
for lowering bad cholesterol levels, helping prevent heart disease. According to a study in
the Journal of Nutrition, rabbits fed diets of black rice diet had 50 percent lower levels of
atherosclerotic plaque than rabbits fed a similar diet containing white rice. Diets
consisting of black rice have also been shown to alter other cardiovascular parameters,

including lower triglycerides, a type of bad fat found in the blood, and improving HDL
levels, also known as good cholesterol.
3. Anti-inflammatory Properties
Black rice consumption has been associated with decreases in inflammatory
compounds, specifically reactive oxygen species and aortic malondialdehyde, and
increases in anti-inflammatory mediators, such as superoxide dismutase. Increases in
inflammation are associated with disease and conditions such as atherosclerosis, arthritis,
cancer, aging and allergies.
4. Other Nutritional Uses
According to the release by the American Chemical Society, "Scientists believe
the pigments from black rice could have a future use for naturally coloring foods."
Pigments produced from black rice include a variety of colors from pink to black, and
when cooked, black rice turns a deep purple hue.
B. Black Rice Milk

The first widely popular rice milk was Rice Dream, launched in June 1990 by
Imagine Foods of Palo Alto, California. The factory will be built by the Vita Rice
Products Co. “Too many everyday foods have been robbed of their vitamins in the
process of manufacture. Care has been taken to avoid this fault in the preparation of Vita
Rice Milk.” Note: This is the earliest English-language document seen (Aug. 2013) with
the term “rice milk” in the title. Vegetarian Magazine and Fruitarian. 1925. Rice milk all
over the world. 24(7):23-24. July. • Summary: “Palestine has already interested itself in
our American rice milk, and now the French government has had representatives visiting
the California rice milk plant with a view to making contracts for it. Also British
representatives are interested and present outlook is that foreign countries will adopt rice
milk...” “Well, bakers are coming to see the value of both rice milk and Vegetable
Powder now placed on the market by that wonder worker, Sander Christensen, who
invented the rice milk, and has furnished the country with a superior brand of rice, called
‘1000.’” “When we first learned of rice milk we knew it would revolutionize our present
food conditions. Sander Christensen’s name will stand out as a brilliant star among world

progressives as having brought to it a value not before known in our history.”

Christiansen traces his origins to Denmark. “Now the warm weather will begin and heat
increase in July and August. Begin now to select a cooling diet and when the heated term
arrives you can meet it with a cool smile.” (Shurtleff & Aoyagi, 2013)
Nutrient content of Black Rice Milk

1. Calories, Carbohydrates and Proteins
Rice milk has about the same calorie count as that of 2% milk. With about 120 calories
per cup, rice milk is the highest in calories of all milk alternatives. The majority of the
calories come from carbohydrates. Because of the starchy nature of rice, one cup of rice
milk has about 33 grams of carbohydrates, nearly three times the amount in cow milk.
Therefore, if you are a diabetic, drinking rice milk is probably not a good idea.
2. Great Heart Nutrition
One of the advantages of drinking rice instead of cow's milk is that it is heart healthy.
There are only 2 grams of fat per cup of rice milk, and what's better is that the rice milk
fat has been proven to reduce your blood cholesterol. Homemade rice milk has only
negligible amounts of calcium, but this deficit is not an issue if you buy fortified
commercial brands. Fortified rice milk is also a great source of B vitamins, iron,
magnesium and a variety of other minerals.
C. Kefir Grains
Figure 4. Kefir Grains

Source: FussionTeas, 2000

Kefir grains look a lot like little cauliflower florets. Up close, their pattern is
somewhat like coral, or a brain. They can also look like smooth, flat shreds of ribbons
during the warmer months (or when crowded in a jar).Their color ranges from creamy
off-white to white. They are soft, bouncy and squishy, like a tiny squeeze toy. Dried kefir
grains color is usually like a light cheddar cheese, becoming darker (deeper orange) as it
gets drier and ages.
Kefir grains are very resilient and will strive to maintain their health at all times.
As long as the grains are converting milk to kefir that is not 'off' they are just fine. They
may get stressed and change shape or smell a bit (more yeasty or more stringy looking),
but they will bounce right back given the right conditions. Even when they are not
growing they can still produce a healthy drinkable kefir (such as in soy or almond milk),
though its best to give them optimal conditions so they can grow.
Nutritional Content of Kefir Grains

The grains are a symbiotic relationship of over 30 different strains of beneficial
bacteria and yeast. The bulk of the grain that you see is a combination of insoluble
protein, amino acids, lipids (fats) and soluble-polysaccharides (complex sugars).
Physico-chemical Properties and Specification
Table 4.
Physico-chemical Properties of Kefir grains
Percentage
Moisture 82.6%
Protein 5.3%
Ash 3.33%
Lipids 1.1%
Carbohydrates 7.7%
Source: Ciênc. Tecnol. Aliment. vol.32 no.4 Campinas Dec. 2012 Epub Nov 13, 2012

Table 5.
Kefir Grain Specification
Appearance Beige, fine powder
Odor Slightly milky
pH 6.61 ± 0.02
Protein 2.21 ± 0.02
Fat 3.63 ± 0.03
Calcium 0.21 ± 0.01
Carbohydrate 9.6 – 14.4 %
Loss on drying 7.6 – 11.4 %
Source: Braz. J. Microbiol. vol.42 no.2 São Paulo Apr./June 2011
D. Kefir
Kefir dates back many centuries to the shepherds of the Caucasus mountains.
They discovered that fresh milk carried in leather pouches would occasionally
ferment into an effervescent beverage.
In the Caucasian Mountains, legend has it that the resulting kefir "grains (not
really a true grain) were a gift to Orthodox people from Mohammed, who instructed
them on how to use the grains. Mohammed strictly forbade them from giving away
the secret of kefir preparation to other people, or pass anyone kefir grains, because
they would lose their "magic strength." The legend explains why kefir grains and the
method for kefir preparation have been surrounded by mystery for so long.
For most of recorded history, kefir was scarcely known outside the Caucasian
Mountains, although Marco Polo mentioned it in recounting his travels.
This self-carbonated dairy-based beverage continues to be popular in Russia,
south-western Asia and Eastern and Northern Europe, and has recently gained some
popularity in the United States.
Basically, kefir is made by fermentation of the "kefir" grains, which resembles
miniature cauliflowers that are the size of wheat kernels. These grains consist of casein

and gelatinous colonies of microorganisms that are grown together symbiotically. The
dominant micro flora are Saccharomyces kefir, Torula kefir, Lactobacillus caucasicus,
Leuconnostoc species and lactic streptococci. In addition, some yeast is present. These
many beneficial microorganisms are what separates kefir from virtually all other cultured
milk products, which typically use only one, and rarely more than three species in the
culturing process. These microorganisms produce a variety of changes in the milk.
Kefir's Health Benefits

The cultures' chemical changes make the milk much easier to digest, allowing the
body to absorb more of the naturally present nutrients. The transformation of lactose to
lactic acid allows people, even t hose with lactose intolerance, to digest kefir and get its
full benefits. Kefir is high in calcium, amino acids, B-vitamins and folic acid. Kefir can
play a vital role in the development of a healthy digestive tract in babies, as it protects
against negative effects of radiation and helps improve the immune system. Kefir's
friendly cultures also produce specific antibiotic substances which can control
undesirable microorganisms and act as anti-carcinogenic factors. Kefir also helps to
enhance bowel function and control candida - a condition where there is an excessive
growth of yeast cells. In reference to Candida, Dr. Orla-Jenson, a noted Danish
bacteriologist specializing in dairy research states that "Kefir digests yeast cells and has a
beneficial effect on the intestinal flora".
An international Nobel prize winning researcher, Elie Metchnikoff (1908) found
that kefir activates the flow of saliva, most likely due to its lactic acid content and its
slight amount of carbonation. Kefir stimulates peristalsis and digestive juices in the
intestinal tract. For these reasons it is recommended as a postoperative food since most
abdominal operations cause the bowels to stop contracting and pushing food along
(peristalsis).
Kefir's unique properties include its use as a remedy for digestive troubles
because of its very low curd tension, meaning that the curd breaks up very easily into
extremely small particles. The curd of yogurt, on the other hand, holds together or breaks
up into lumps. The small size of the kefir curd facilitates digestion by presenting a large
surface for digestion agents to work on. In addition, kefir possesses mild laxative

properties. It is also recommended to restore the intestinal flora of people who are
recovering from a serious illness or being treated with antibiotics. Kefir is predigested
due to the fermentation process rendering itself tolerable to those persons who cannot
tolerate dairy products.
The story of kefir is littered with distinction: a 2,000 year history, a mention by
Marco Polo, and, in the 1980s, a symbolic gift exchanged between superpowers at the
end of the cold war.
Kefir is a fermented milk product containing live probiotic organisms and rich in
nutrients required by the body: proteins, minerals and vitamins. It is produced by adding
a fermented grain culture to milk.
Produced in ancient times by nomadic shepherds in the Balkans, kefir was little
known in the West for 1,900 years, despite being mentioned by Marco Polo. Then, by
order of the Russian Czar, it was brought to Russia at the beginning of the twentieth
century and became popular in many parts of Europe. (Saloff – Coste, 2005)
E. By - Product
Dietary Fiber
The consumption of fiber over millennia has been studied using coprolites, which
are ancient dried stools, some dating back 10,000 years. The result revealed the high-fiber
intake of ancient people. Since 2000, food engineers, technologists, and scientists have
joined the research efforts in developing novel functional food products. Notably two
approaches have been followed. The first one focuses on the full utilization of fiber-rich
materials such as whole grains and fiber-rich by-products from grains, fruit, and
vegetable processing (O’Shea et al., 2012). Another is to extract and isolate fiber
components from various sources (Fuentes-Zaragoza et al., 2010; Rastall, 2010; Torres et
al., 2010).
In relation to the sources of fiber-rich by-products, the study of Hwang and Kim
showed that the growing interest in functional foods had led to the development of
specialty rice, the consumption of which is steadily increasing. In a similar studies
conducted by Park and Choi it showed that anthocyanins contained in rice pericarp have

been reported to exhibit various functional effects, such as anti-oxidative effects as well
as the inhibition of DNA damage. As a result, black rice is predicted to be very useful for
the manufacturing and development of food.
Dietary fiber can be defined as the edible parts of plants or analogous
carbohydrates that are resistant to digestion and absorption in the human small intestine
with complete or partial fermentation in the large intestine. Nowadays, the potential
utilization of insoluble fibers has been the focus of increasing attention. Food by-products
or food industry shelf-stable co products in liquid, pomace, or powder forms can be
obtained by processing insoluble fibers for example drying by-products and converting
them into powder which offers a way to preserve them as useful and valuable products.
The by-products may be evaluated as a source of dietary phytochemicals including
phenolic antioxidants, carotenoids, other bioactive polyphenols, and dietary fiber.
In recent years, dietary fiber has received increasing attention from researchers
and industry due to the likely beneficial effects on the reduction of cardiovascular and
diverticulitis diseases, blood cholesterol, diabetes, and colon cancer. Addition of dietary
fiber to a wide range of products will contribute to the development of value-added foods
or functional foods that are currently in high demand. Also, it can give these functional
properties to the foods
Production of Dietary Fiber

In the developing countries, budding dilemma of food crisis, arising due to lower
crop yields and escalating population, needs to utilize each pent of available resources.
To provide enough food to all people, there is the holistic approach of using the by-
products generated during food processing and preparations. Black rice is being
processed in well-established industry, but the major apprehension is the utilization of its
by-products; rice bran (5-8%) and polishing (2-3%) that are going as waste. Rice
processing or milling produces several streams of materials including milled rice, bran,
and husk. In developing countries, rice bran is considered as a by-product of the milling
process and commonly used in animal feed or discarded as a waste. The potential of
producing rice bran at the global level is 29.3 million tons annually.

Consumer demands for more healthy food products and global policies on the
issues of health and environment are the keys for the development of innovative food
products with profitable markets. The conversion of by-products from the black rice milk
insoluble residues to dietary fiber with functional activity fulfills these requirements.
Dietary fiber (DF) will serve as nutritional value improvers to a wide range of Filipino
food products.
Sources of Insoluble Fiber

1. Fruits
Eat the skins off of a variety of fruits to get a plethora of vitamins and a healthy
source of roughage (Fitness Blender, 2018).
2. Vegetables
One of the best sources of this kind of roughage comes from green leafy
vegetables (e.g. Spinach and Kale) (Fitness Blender, 2018).
3. Beans
Aside from the many vitamins found in beans, there’s also a healthy dose of this
type of fiber. The best sources are kidney, black, white, and red beans (Fitness Blender,
2018).
4. Wheat Bran
The less processed something is, the better chances it will have of making the
ideal foods list. The high amount of roughage of wheat bran can help those who are
trying to lose weight because it provides a feeling of being full longer due to the way it
moves slower through the digestive tract (Fitness Blender, 2018).
RELATED LITERATURE
A. Local Studies
The skim milk powder is dissolved in hot water of 50-55° C in the dissolving
tank to make a milky solution. From the dissolving tank, the milky solution is
transferred to the culture tank and sterilised. It will then be cooled to 37° C. The culture
starter, L. casei strain Shirota from the seed tank will be added into the tank to ferment

the solution until the number of L. casei strain Shirota reaches at an ideal concentration
and the solution will change into curd form known as culture base.
Figure 5. Block Diagram of Yakult

Source: y.a.k.u.l.t at wiring diagram
The culture base will pass through a homogeniser (a high pressure machine) to
make it into fine texture before it is transferred to the storage tank. In the storage tank, the
sterilised sugar syrup is added to the culture base to form the concentrated Yakult and the
tank will be chilled at the temperature of 5° C.
The concentrated Yakult will be transferred to the mixing tank and diluted with sterilised
water. Natural flavours and permitted colouring will be added at this stage for flavoured
Yakult and the diluted mixture will then be transferred to the filling tank.
B. Foreign Studies
When the yoghurt milk has been pre-treated and cooled to inoculation
temperature, the procedure for further treatment depends on whether set, stirred, drink,
frozen or concentrated yoghurt is to be produced. The block diagrams in figures 5 show
the various production stages for each process. The quality of the yoghurt in terms of

texture and flavour depends on the design of the plant, the treatment of the milk and the
treatment of the product. Modern plants are designed to satisfy demands for high
production, continuous treatment and high quality. The level of automation varies, and
complete CIP systems are normally integrated into the plants.
Figure 6. Block Diagram of stirred and drinking yoghurt

Source: Dairy Processing Handbook
The level of automation is usually high in large-scale production. Excessive

mechanical treatment of the product must be avoided, as it may cause product defects
such as thin consistency and whey separation. The total volume of treatment to which the
product is subjected must be taken into consideration when the plant is designed. The
choice of suitable equipment and the matching and optimisation of the plant are
consequently a question of achieving a suitable balance between cost and quality.
In modern plants, stirred and set types of yoghurt are often produced concurrently.
In the production of set yoghurt the product flow is continuously controlled from the
point where the milk is accepted in the pre-treatment section to the packaging of the
product. In the production of stirred yoghurt, the pre-treatment of the milk is continuous
up to the point at which it is pumped into the incubation tanks, to which the bulk starter is

added. The continuity is interrupted by the time-consuming incubation, which must be

free from any physical disturbance.
SYNTHESIS
Table 6.
Synthesis
Title Author Year Similarities Differences
Yakult Yakult 1988 Process concept Raw Materials

Philippines (Philippines) and Enzymes
Pte. Ltd. used
Gösta Bylund 1995 Process concept Pre treated the

Diary milk already
Processing and the product
Handbook
Methods for Vinicio Kefir

Preparing Rice Ravagnani, 2003 Manufacturing
Milk (Google Diego in Large Scale
Patent) Sambataro

Black Rice Kefir Chapter 2

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CHAPTER II

Philippines cannot export kakanins and porridges due to limited shelf-life.

OryFir Philippines Inc. | 13

Figure 3. Black Rice

Varieties of Black Rice

OryFir Philippines Inc. | 14

1. Chinese Black Rice

2. Indonesian Black Rice

3. Thai Jasmine Black Rice

OryFir Philippines Inc. | 15

Black jasmine rice owes its coloring to a mix of flavonoid anthocyanin

Physico-chemical Properties and Specification

Assay (UV) Anthocyanidins ≥ 25 %

Source: Bulatao, R., Mabesa L., Mabesa, R., Merca, F. (2012)

OryFir Philippines Inc. | 16

Oil Absorption Water Water Swelling Power

Black Rice 2.18 ± 0.02 1.98 ± 0.03 0.09 0.02

Source: Bulatao, R., Mabesa L., Mabesa, R., Merca, F. (2012)

Nutritional Content of Black Rice

OryFir Philippines Inc. | 17

B. Black Rice Milk

OryFir Philippines Inc. | 18

progressives as having brought to it a value not before known in our history.”

Nutrient content of Black Rice Milk

Figure 4. Kefir Grains

OryFir Philippines Inc. | 19

Nutritional Content of Kefir Grains

Physico-chemical Properties and Specification

OryFir Philippines Inc. | 20

Source: Braz. J. Microbiol. vol.42 no.2 São Paulo Apr./June 2011

OryFir Philippines Inc. | 21

Kefir's Health Benefits

OryFir Philippines Inc. | 22

OryFir Philippines Inc. | 23

Production of Dietary Fiber

OryFir Philippines Inc. | 24

Sources of Insoluble Fiber

OryFir Philippines Inc. | 25

Figure 5. Block Diagram of Yakult

OryFir Philippines Inc. | 26

Figure 6. Block Diagram of stirred and drinking yoghurt

The level of automation is usually high in large-scale production. Excessive

OryFir Philippines Inc. | 27

added. The continuity is interrupted by the time-consuming incubation, which must be

Yakult Yakult 1988 Process concept Raw Materials

Gösta Bylund 1995 Process concept Pre treated the

Methods for Vinicio Kefir

OryFir Philippines Inc. | 28

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