Journal of Food Processing & Technology

Abstract

Utilization of Fermented Yeast Rice by the Fungus Monascus ruber AUMC 4066 as Food Coloring Agents

Darwish AZ, Darwish SM and Ismail MA

The red fermented rice has higher nutritive value and the function of building up body. The red rice contains abundant protein, fats, vitamins, trace elements and coarse fiber. Red yeast rice fermented by Monascus ruber 4066 was used for the study. Yogurts with Streptococcus thermophilus and Bifidobacterium bifidum were prepared using cow’s milk supplemented with red yeast rice flour (RYRF) at 1%, 2%, 3% (wt/wt) and stored at 5°C to 14 days. All preparations of RYRF yogurts showed higher titratable acidity, viscosity, water holding capacity (WHC), hardness, adhesiveness and cohesiveness compared to that of plain yogurts throughout the storage period. The count of B. bi?dum in RYRF yogurts (> 7 log cfu. g-1) was more than that of plain yogurts (> 6 log cfu. g-1) at the end of storage period, probably due to prebiotic effect of RYRF. There were significant differences among the yogurt samples in relation to their organoleptic properties. The current results recommend addition of 3% RYRF to yoghurt that enhanced physicochemical, organoleptic and textural properties and the viability of B. bi?dum in bio-yoghurt as functional food.