Formulation Ratios of Ingredients Towards a Sustainable Plant-Based Yogurt from ST Purple Brown Rice

In the process of product development, formulation is one of the key stages in determining the quality of the final product. Therefore, this study focused on identifying the optimal mixing ratio between ST purple brown rice extract and soy milk to develop a yogurt product that meets both nutritional standards and sensory preferences aligned with consumer demand in the market. The ratio of ST purple brown rice was gradually increased in the mixture with soy milk, from 0 to 100%, and the soluble solids levels (°Brix) varied between 10 and 18. The findings identified the optimal formulation as soy milk containing 60% ST purple brown rice extract, adjusted to 16°Brix for sensory evaluation with the highest referable recognition for color, flavor, taste, texture and favorite. Along with the acceptable water-holding capacity (67.83%) and firmness (1.67 g-force), contributing to a stable texture; the color indication with L, a and b values were 40.84, -1.41 and 2.70, respectively; the chemical properties such as lactic acid, protein, total sugar and reducing sugar (per 100 g of dry matter) were 0.55, 8.64, 23.86 and 16.70 g, respectively. Moreover, bioactive components such as anthocyanins and phenolics (per 100 g of dry matter) were 0.07 g and 1.09 g TAE, respectively, indicating the potential antioxidant capacity of the product.