Goat milk yogurt, enriched with antioxidant compounds from black rice bran (including oryzanol, flavonoids, tocopherols, anthocyanins, and proanthocyanins), has been developed. In line with this, Brawijaya University conducted the production of goat milk yogurt enriched with black rice bran. The observed high levels of antioxidants in this product suggest that it is poised to expand its place in the industry as a functional food in the future.
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