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Studies on Storage Stability of Dried Polyketide Pigments Produced by Solid-State Fermentation of Monascus Purpureus

Shubha, J. R. (2009) Studies on Storage Stability of Dried Polyketide Pigments Produced by Solid-State Fermentation of Monascus Purpureus. [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: Colourants attracts the attention of consumers towards the food. Due to the alarming consequences of continued usage of synthetic colourants, natural colourants are gaining interest. In this respect Monascus purpureus, serves as a promising source as substitute for synthetic colours as it can produce natural biopigment by both submerged fermentation and solid-state fermentations. This study reveals that the quantity of pigment production is enhanced by solid-state fermentation. During storage stability lyophilized, tray dried and vacuum shelf dried polyketide pigments was significantly high. Exploring the wide application of these pigments in processed foods, will increase the demand in food industry.
Uncontrolled Keywords: Monascus purpureus; Ascomycetes fungi; food colourants; medicinal use
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage
500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 04 Fungi
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 01 Jul 2010 10:38
Last Modified: 28 Dec 2011 10:14
URI: http://ir.cftri.com/id/eprint/9447

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