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International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2018, Volume : 6, Issue : 6
First page : (304) Last page : (313)
Article doi: :

Stability Analysis of Food Bio-Colour Extracts from Broken Rice through Solid State Fermentation

S. R. Mhalaskar1*, S. S. Thorat2 and A. A. Kulthe3

1,3Research Scholar, 2Head
Dept. of Food Science and Technology, Post Graduate Institute, Mahatma Phule Krishi Vidyapeeth, Rahuri Taluka- Rahuri District. -Ahmednagar (Maharashtra), Pin Code- 413 722
*Corresponding Author E-mail:
Received: 5.02.2018 | Revised: 12.03.2018 | Accepted: 27.03.2018  



An attractive and stable colour is important in the marketability of foods and beverages. However, replacing synthetic dyes with natural colorants poses a challenge due to the higher stability of synthetic colorants with respect to light, temperature, pHand is therefore a major concern in colouring foods. However, the lower stability of natural colourants against environmental factors could pose restriction to their utilization as food colorants in industry. Therefore, the stability of food bio-colour extracts from broken rice by Monascus purpureus (MTCC 410) in SSF was investigated by optimizing the light, temperature and pH conditions. The food bio-colour extracts were characterized for considerable stability and it was found that these extracts are stable in dark light, at low temperatures (20°C, 40°C and 60°C) while the red, orange and yellow bio-colour extracts showed good stability at pH of 6, 4 and 2 respectively. The stability of Monascus food bio-colours compares well with other natural colours, so that these food bio-colours will be a promising colour additive for food industry.

Key words: Monascus, Broken rice, stability, Bio-colours, Colorants, Solid state fermentation.

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Cite this article: Mhalaskar, S.R., Thorat, S. S. and Kulthe, A.A., Stability Analysis of Food Bio-Colour Extracts from Broken Rice through Solid State Fermentation, Int. J. Pure App. Biosci.6(6): 304-313 (2018). doi: