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Interaction of Polyketide pigments produced by Monascus purpureus with food components

Prithka, S. and Ruchita, Mathew and Saravana, Kumar (2008) Interaction of Polyketide pigments produced by Monascus purpureus with food components. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: The red rice produced by the mold Monascus has been widely used in the Orient for red wine brewing, red soybean, cheese processing, food colouring and medical therapy. Monascus purpureus produces six structurally related pigments. The secondary metabolites and bioactive compounds produced by this microorganism are used to cure many diseases and to lower the cholesterol level in blood. These pigments can be produced both by submerged and solid state fermentation. But the solid state fermentation yields more pigment than the submerged fermentation. The objective of this study was to ascertain the performance of Monascus pigments as coloring agents for carbohydrate based foods, protein based foods and fat based foods. The growth of this microorganism was also observed in different incubation days. Maximum pigmentation of 690.7 OD units/gm dry red rice was produced on the 12th day of fermentation. This pigment was extracted by total extraction methods after 6 and 12 days incubation period using 80% ethanol taking in aqueous phase before incorporating into carbohydrate, protein and fat based foods . The extracted pigment was introduced into different foods such as idly, sugar candy, milk shake, tofu, ice cream and butter. The characteristics of foods such as colour and texture after the pigment incorporation were studied for 10 days. The colour measurement studies of the above mentioned food products indicated easy and uniform dispersal of pigment and it exhibited promising stability during the storage period. It can be concluded that Polyketide pigments produce by Monascus purpurpeus along with adding colour to food, increases neutraceutical properties of the food thereby value addition to the product is foreseen
Uncontrolled Keywords: red rice Monascus purpureus Polyketide pigments coloring agents
Subjects: 600 Technology > 08 Food technology > 31 Food Additives
600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 14 Physical properties > 01 Colours
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Oct 2008 11:19
Last Modified: 28 Dec 2011 10:05
URI: http://ir.cftri.com/id/eprint/8769

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