Pigment from red fermented rice as colouring agent for stirred skimmed milk yoghurts

Abstract

Yoghurt is one of the most popular fermented milk products worldwide and is becoming more and more popular in China. In this study, the pigment of red fermented rice (RFR) by Monascus spp., which have been used as natural edible pigments in Asian countries for more than a thousand years, were applied to colour yoghurts. The colour stabilities, physicochemical characters and organoleptic qualities of the yoghurts containing 0 (control), 1.25, 2.5 and 5.0 pigment units/mL of milk, were measured after 1, 4, 7 and 14 days of storage at 4 °C. The results revealed that the colours of the yoghurts were stable during the storage period, and there was no significant effect (P > 0.05) of RFR pigment concentration tested on physicochemical properties and organoleptic characteristics of the yoghurts. This investigation demonstrates that RFR pigment could be used as a colourant in yoghurts.

Quality parameters of natural phenolics and its impact on physicochemical, microbiological, and sensory quality attributes of probiotic stirred yogurt during the storage

“…This increase of L* indicates possible degradation or oxidation of the color pigments and therefore lightness of the colorant is increased. This is in agreement with several studies such as red rice pigmented yogurt ( Chen, Lv, Du, & Chen, 2012 ) and fruity yogurt ( Pires et al, 2018 ). In contrast to our observations, grape incorporated kefir ( Montibeller et al, 2018 ), which showed a decrease in L* value over time.…”

“…However, all of the evaluated attributes showed significance on the 14th day. In agreement, Chen et al (2012) have also, gain insignificant appearance and texture in their red rice pigmented yogurt at 2 weeks under 4 °C.…”

Red Yeast Rice: A Systematic Review of the Traditional Uses, Chemistry, Pharmacology, and Quality Control of an Important Chinese Folk Medicine

“…RYR-derived pigments possess hypolipidemic effects (Zhou et al, 2019) as well as anti-cancer (Xu et al, 2017), anti-fatigue (Chen, 2004), and anti-inflammatory (Hsu et al, 2010) activities. In addition, RYR pigments can be used to color yogurt red (Chen et al, 2012b). The chemical structures of these molecules are shown in Figures 3 and 4 .…”

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

“…However, all the organoleptic properties slightly decreased during the storage of RYRF yoghurts. The decline in organoleptic properties during storage might be related to the associated decrease in pH values [19][20][21].…”