Use of rice on the development of plant-based milk with antioxidant properties: From raw material to residue

Given the consumer demand for new, savory products without allergenic impact on people, this work aimed to study the behavior of different rice types (white, red and black) during its hydration and development of plant-based milks. Verification of the pasteurization and sterilization on product's nutritional, chemical and physical characteristics was also conducted. Hydration kinetics of rice grains was carried out and the Peleg model was adjusted satisfactorily. Milk solutions submitted to sterilization showed solid texture, invalidating this treatment for the production of plant-based milks. Rice's, milks and residues were characterized. Products have shown high nutritional value, varying depending on the rice type. Not only phenolic compounds content (77.03 mg GAE/100 g), but also antioxidant activity (21.30 g/g DPPH• and 10.35 μM trolox/g in ABTS•+), were higher in products made from black rice. Furthermore, it was observed that the residues are suitable to be added in the enrichment of new food products. •Plant-based milk is a great alternative to vegans.•The production of vegetable milk generates residues which can be used by industries.•Phenolic compounds were maintained after heat treatment.