Changes of physicochemical, bioactive compounds and antioxidant activity of nutritional beverages products from VD20 broken Rice in the pasteurization process

VD20 broken rice, a byproduct of rice milling, shows significant potential for value-added applications, particularly in functional beverage production. This study investigates the impact of homogenization and pasteurization on the quality and stability of VD20 broken rice-based beverages. Homogenization at speeds 6000 to 12,000 rpm for 5 to 20 min improved product stability, while pasteurization between 80 and 95 °C for up to 20 min ensured microbial safety and extended shelf life. Optimal processing conditions were achieved with homogenization at 10,000 rpm for 15 min and pasteurization at 90 °C for 15 min, maintaining a microbial count below 10