FUNCTIONAL FOOD DEVELOPMENT FROM INDIGENOUS PIGMENTED RICE: A STUDY ON KATTUYANAM–MAPILLAI SAMBA RICE COMPOSITE-BASED PROBIOTIC BEVERAGE AND ICE CREAM

Objective: Functional probiotic foods derived from traditional pigmented rice enhance nutritional value and health
benefits, while also improving consumer acceptance through innovative products like beverages and ice cream. This
study highlights the development and characterisation of probiotic ice cream and beverages made using a KattuyanamMappillai Samba rice composite (KRMR).
Methods: Physicochemical (pH, acidity, moisture), proximate, micronutrient (vitamins B6, B12, ICP-MS minerals),
and probiotic properties (acid–bile tolerance, fermentation, adhesion) were evaluated using established methods.
Antibiotic susceptibility and shelf-life stability were assessed via agar diffusion and microbial load (TBC, TYMC)
during storage.
Results: The beverage had a lower pH, higher titratable acidity and moisture content compared to ice cream indicating
improved fermentation. The beverage had higher levels of carbohydrate (475.26 ± 0.76 mg/g) and protein (1062.94 ±
1.79 mg/g), while ice cream had a higher fat content (47.10 ± 0.72%). The samples exhibited acid tolerance at pH 3.5
with survival rates of 52.94 ± 0.28% in ice cream and 53.48 ± 0.28% in beverage after 6 hours, and bile tolerance at
0.3% with viability of 56.57 ± 0.54% and 56.52 ± 0.07% respectively at 24 hours; adhesion efficiencies were recorded
as 36.40 ± 0.36% for ice cream and 34.47 ± 0.25% for beverage, along with positive glucose fermentation. Antibiotic
susceptibility profile revealed intrinsic resistance patterns without safety concerns and microbial growth was within
FSSAI guidelines.