PhilRice Rice Chemistry and Food Science Division created Rice-Malt-and-Soy Beverage, a lactose-free drink made from rice.

Respectively, Riza AbilgosRamos and El Shaira Labargan are food nutritionists who pioneered in producing the lactose-free drink.

“Their study was entitled Rice-Based Complementary Foods and Beverage: Value-added products for enhanced nutrition and income among rice-based farm households,” report from Philstar mentioned.

“Study rationalizes that non-dairy, ready-to-drink beverages can serve as an effective vehicle to deliver the nutritional needs of the body and may alleviate the persistent problem on undernutrition and lactose deficiency among school children,” it added.

NSIC Rc 160, rice variety, is being used for making the said drink. It undergoes steeping and germination processes.

Moreover, the rice malt is one of the main ingredients of the beverage. It is known for obtaining natural sugar and less fat. It is high in fiber, complex carbohydrates, energy, and vitamins.

The lactose-free beverage uses 70% rice malt and 30% soy bean.

Apart from rice malt, soybean is also considered as a primary ingredient that is use as an alternative for dairy products. It is a cheaper source of protein and recommended for people with lactose intolerance.

“A 100-ml serving of the product can supply 64.5 percent kg calorie, 1g fat, 11.2g carbohydrates, and 2.4g protein needs of 3-to-12-year-old children,” report said.

Aside from its health benefits, rice-based products can be an additional source of income.

The rice-malt-and-soy is highly acceptable to children aged 3-12 years old. The taste of it is similar to the commercial malt drink.

“We still have to conduct storage study for the product’s ready-to-drink form. We also hope to make a powdered/ instant variation that can at least have one-year shelf-life and in a convenient packaging,” Ramos said.

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