Research internship on comparative analysis and food applications of Monascus purpureus colorants

Date

6-2015

Degree

Bachelor of Science in Agricultural Biotechnology

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Baby Richard R. Navarro

Abstract

The first part of the research internship was conducted at the Food Science Cluster under the College of Agriculture of the University of the Philippines Los Baños from January 2015 to March 2015. The research was conducted to determine whether taro and tannia could be an effective alternative to rice as substrate for pigment production by Monascus purpureus Went. Through the study, the researcher was able to experience performing different microbiological techniques. She was also able to determine and compare the pigment concentrations of the three samples used, namely, control (rice), taro and tannia. She was also able to conduct an antioxidant test using the samples mentioned. The test results showed that taro and tannia had higher percent scavenging activities than rice, implying that they are better antioxidant sources than rice. However, the taro variety showed a closer similarity to rice in terms of pigment produced by M. purpureus. On the basis of all the results obtained, it was concluded that both taro and tannia can serve as good alternatives to rice as substrate for biopigment production by M. purpureus. The second part of the research internship was conducted at the Enzyme Laboratory of BIOTECH, University of the Philippines Los Baños from April 14, 2015 to June 5, 2015. The internship was about applying the colorant produced by Monascus purpureus M1018 by submerge fermentation (SF) to food products such as chicken tocino, gelatin, kaong and red velvet cupcakes. Color observation of all the mentioned food products treated with the M. purpureus M1018 colorant was performed to determine the effectiveness of the colorant. However, sensory evaluation was conducted on only the chicken tocino and red velvet cupcakes. The colorant was compared with artificial colorants and M. purpureus M1018 colorant obtained by solid-state fermentation. The researcher observed that the colorant obtained by SF was effective for kaong, gelatin and chicken tocino, but not for red velvet cupcakes.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993 2015 A127 /B33

Notes

Major in Food Biotechnology

Document Type

Thesis

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