Physico-chemical, biochemical and sensory properties of red mold rice (Monascus purpureus Went)-enriched biscuit

Date

7-2015

Degree

Bachelor of Science in Agricultural Biotechnology

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Lotis E. Mopera

Abstract

Red mold rice (RMR) produced from the growth of Monascus purpureus Went on NSIC Rc160 variety of rice possessing low composition of amylose has been one of the natural products applied in foods for coloration in the ancient times until today. Several studies had also confirmed its valuable impact in lowering cholesterol levels and preventing other illnesses like cancer, stroke and dementia. To avoid health risks and put additional pigmentation, biscuits made by KN Bakery & General Merchandise were utilized in the study to analyze the effect of augmenting the amount of powdered RMR. All analyses, sensory and consumer acceptability evaluations were conducted at PhilRice. Five biscuit formulations comprising of control (0% RMR), 0.5%, 1.0%, 2.0% and 3.0% treatments were subjected to various assessments until characterization of the sensory properties of each sample. Addition of RMR powder in the biscuits led to significant increase in redness, fiber content and antioxidant activity, and considerable reduction in pH, moisture content, lightness and yellowness. Other properties and compositions were comparable to the control sample including protein, fat, ash and phenolic contents while water activity and total plate count (TPC) were below the maximum acceptable limit. Sensory analysis resulted to the overall acceptability of 0.5% and 1.0% RMR-enriched biscuits corresponding to the control sample. These three samples were evaluated by the usual Filipino consumers and 0.5% RMR-enriched biscuit was distinguished to be a better alternative to the control sample due to the similar preferences of consumers to both biscuit formulations. Accumulation of RMR powder at 0.5% level in biscuits showed its palatability and imminent marketability with the advantage of improving the well-being of many individuals.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2015 A127 /Q55

Document Type

Thesis

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