Home Articles List Article Information
Journal of Food and Dairy Sciences
Journal Archive
Volume Volume 16 (2025)
Volume Volume 15 (2024)
Volume Volume 14 (2023)
Volume Volume 13 (2022)
Volume Volume 12 (2021)
Volume Volume 11 (2020)
Volume Volume 10 (2019)
Volume Volume 9 (2018)
Volume Volume 03 (2018)
Volume Volume 8 (2017)
Volume Volume 7 (2016)
Volume Volume 6 (2015)
Volume Volume 5 (2014)
Volume Volume 4 (2013)
Volume Volume 3 (2012)
Volume Volume 2 (2011)
Volume Volume 1 (2010)
Volume Volume 34 (2009)
Volume Volume 33 (2008)
Volume Volume 32 (2007)
Volume Volume 31 (2006)
Volume Volume 30 (2005)
Volume Volume 29 (2004)
Volume Volume 28 (2003)
Volume Volume 27 (2002)
Volume Volume 26 (2001)
Volume Volume 25 (2000)
Gomah, N., Abdel-Raheam, H., Mohamed, T. (2017). Production of Natural Pigments from Monascus ruber by Solid State Fermentation of Broken Rice and its Application as Colorants of Some Dairy Products. Journal of Food and Dairy Sciences, 8(1), 37-43. doi: 10.21608/jfds.2017.37112
Nanis H. Gomah; H. E. F. Abdel-Raheam; T. H. Mohamed. "Production of Natural Pigments from Monascus ruber by Solid State Fermentation of Broken Rice and its Application as Colorants of Some Dairy Products". Journal of Food and Dairy Sciences, 8, 1, 2017, 37-43. doi: 10.21608/jfds.2017.37112
Gomah, N., Abdel-Raheam, H., Mohamed, T. (2017). 'Production of Natural Pigments from Monascus ruber by Solid State Fermentation of Broken Rice and its Application as Colorants of Some Dairy Products', Journal of Food and Dairy Sciences, 8(1), pp. 37-43. doi: 10.21608/jfds.2017.37112
Gomah, N., Abdel-Raheam, H., Mohamed, T. Production of Natural Pigments from Monascus ruber by Solid State Fermentation of Broken Rice and its Application as Colorants of Some Dairy Products. Journal of Food and Dairy Sciences, 2017; 8(1): 37-43. doi: 10.21608/jfds.2017.37112

Production of Natural Pigments from Monascus ruber by Solid State Fermentation of Broken Rice and its Application as Colorants of Some Dairy Products

Article 6, Volume 8, Issue 1, January 2017, Page 37-43  XML PDF (602.21 K)
Document Type: Original Article
DOI: 10.21608/jfds.2017.37112
View on SCiNiTO View on SCiNiTO
Authors
Nanis H. Gomah1; H. E. F. Abdel-Raheam2; T. H. Mohamed3
1Dairy Sci. Dept. Fac. of Agric. Assiut University, A.R.E.
2Dept. of Food Science . Faculty of Agric., Beni-suef Univ., Beni-suef. Egypt.
3Special Food Dept., Food Technol. Res. Inst. Agric. Res. Center, Egypt.
Abstract
The present study was aimed to maximize the production of natural pigments from Monascus ruber Went AUMC 5705 by solid state fermentation of broken rice to be a safe and healthy substitute of the harmful chemical dyes in the coloring of some flavored dairy products. Maximum pigments productivity was achieved under the following conditions: initial substrate moisture content 39%, substrate particle size 2-2.5 mm, PH 6.5, inoculums size 126×104 spores per 10 g dried rice and incubation period of 15 days at 30°C. The favorable nitrogen source was monosodium glutamate at 2% concentration. The obtained pigments mixture was extracted with 95% ethanol and further separated into red, orange and yellow water soluble pigments. These pigments were applied as coloring agents of flavored yoghurt and milk beverages. On the sensory evaluation, application of these natural colorants in a preparation of flavored dairy products was found to be highly acceptable.
Keywords
Monascus; Pigments; broken rice- dairy products
Statistics
Article View: 365
PDF Download: 718