Production and quality characterizations of probiotic-germinated rice beverage

Abstract Probiotic cereal-based beverages have gained increasing attention as novel functional and fast-growing products. This study developed a probiotic beverage from germinated pigmented rice-based powder enriched with probiotics, specifically Bifidobacterium animalis subsp. lactis (BB-12®) and Lactobacillus paracasei (L. casei 431®). Indigenous polished and pigmented rice varieties from Thailand were subjected to germination to enhance their bioactive compound content and biological activities. Among the tested varieties, the pigmented rice cultivar Riceberry exhibited the highest concentrations of γ-aminobutyric acid, total phenolic content, antioxidant activity, and acetylcholinesterase and butyrylcholinesterase inhibitory activities. Riceberry flour and other ingredients were used to produce a pigmented cereal-based powder, which was subsequently fortified with freeze-dried probiotic powder at mixing ratios of 3% and 5%. The probiotic pigmented cereal-based powder and its corresponding beverage achieved viable probiotic counts above 6 log cfu/mL, meeting the minimum threshold for probiotic efficacy. The beverage also demonstrated favourable sensory attributes, particularly in colour, aroma, and flavour. Furthermore, probiotic-germinated Riceberry powder packaged in vacuum-sealed aluminium pouches remained shelf-stable under room-temperature storage, maintaining high probiotic viability and good quality for up to 6 months.