International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 2
First page : (467) Last page : (478)
Article doi: http://dx.doi.org/10.18782/2320-7051.2720
Broken Rice – A Novel Substrate for the Production of Food Bio-Colours through Solid State Fermentation
S. R. Mhalaskar*, S. S. Thorat and Y.R. Deshmukh
Dept. of Food Science and Technology, Post Graduate Institute, Mahatma Phule Krishi Vidyapeeth, Rahuri
Tal.- Rahuri Dist.-Ahmednagar (M.S.) 413 722, India
*Corresponding Author E-mail: mhalaskarsachin10@gmail.com
Received: 19.03.2017 | Revised: 27.03.2017 | Accepted: 28.03.2017
ABSTRACT
Natural pigments are an important alternative to potentially harmful synthetic dyes used as colourants in food. The toxicity problems caused by those of synthetic colours to the consumers have created a mounting interest towards natural colours. The food bio-colours are gaining importance and have become the focus of attention of many scientists all over the world. The feasibility of broken rice as a substrate for production of food bio-colours by Monascus purpureus (MTCC 410) in solid state fermentation was investigated by optimizing the fermentation conditions. The higher yield of red, orange and yellow bio-colours achieved were 186.46, 122.92 and 92.71 OD Units/g dms respectively with broken rice at optimized process parameters viz. 70% (w/v) initial moisture content, 0.2-0.3 mm particle size, pH 6, incubation at 30°C, inoculation with 2 ml of spores/gds of 6 days old and an incubation period of 7 days with supplementation as maltose (3% w/w) and MSG (1% w/w) as a carbon and nitrogen source respectively. The enhanced yield of bio-colours indicated that broken rice has good potentiality for the production of food bio-colours through solid state fermentation.
Key words: Monascus, broken rice, solid state fermentation, bio-colours, colourants.
Full Text : PDF; Journal doi : http://dx.doi.org/10.18782
Cite this article: Mhalaskar, S.R., Thorat, S. S. and Deshmukh, Y.R., Broken Rice – A Novel Substrate for the Production of Food Bio-Colours through Solid State Fermentation, Int. J. Pure App. Biosci.5(2): 467-478 (2017). doi: http://dx.doi.org/10.18782/2320-7051.2720
