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Asian Journal of Dairy and Food Research

  • Chief EditorHarjinder Singh

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Research Article

Asian Journal of Dairy and Food Research, volume 36 issue 4 (december 2017) : 310-315

An investigation on fermentative changes during the production of food bio-colours through solid state fermentation of broken rice by Monascus purpureus (MTCC 410)

S.R. Mhalaskar, S.S. Thorat, Y.R. Deshmukh
1Department of Food Science and Technology, Post Graduate Institute, Mahatma Phule Krishi Vidyapeeth, Rahuri -413 722, Maharashtra, India
Cite article:- Mhalaskar S.R., Thorat S.S., Deshmukh Y.R. (2017). An investigation on fermentative changes during the production of food bio-colours through solid state fermentation of broken rice by Monascus purpureus (MTCC 410). Asian Journal of Dairy and Food Research. 36(4): 310-315. doi: 10.18805/ajdfr.DR-1132.

ABSTRACT

An attractive and stable colour is important in the marketability of foods and beverages. The utilization of broken rice as a by-product from agricultural farm can be of immense importance to convert relatively high-energy by-products into more useful and highly nutritious end product by use of microorganisms. In this respect the present investigation was aimed to address the fermentative changes in broken rice as a substrate during the production of food bio-colours through solid state fermentation by using Monascus purpureus (MTCC 410). The 7 days of SSF process was accompanied with the increase in the levels of protein, crude fat, crude fiber and ash content by values of 8.98% to 14.14%, 1.50% to 2.07%, 0.70% to 6.61% and 2.70% to 3.69% respectively while decrease in the level of carbohydrate by values of 74.32% to 27.71%, with lowering pH from 6.6 to 5.5. Present findings concluded that broken rice possesses good potentials for the bioconversion of the high energy organic materials into more useful and highly nutritious food bio-colours by Monascus purpureus (MTCC 410).

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