Mass production of red mold rice ("angkak") and stability of the monascus pigment
1984
Dizon, E.T. | Sanchez, P.C. (University of the Philippines at Los Banos, College, Laguna. Inst. of Food Science and Technology)
Red mold rice ("angkak") samples collected from different areas in Central Luzon were compared physico-chemically and microbiologically. Preliminary screening of the different isolates was done to test their ability to produce the red pigment in solid and liquid culture media. Red mold isolates were identified to be closely related to Monascus purpureus went. Optimum conditons for pigment production were at 35% grain moisture content, pH 6.5, and 25 to 30 C incubation for 10 days in a jar (Packer no. 732). These conditions were likewise provided in the mass production of "angkak". Results of the effect of packaging materials and storage temperature on pigment stability showed that monascus pigment was photosensitive and was degraded faster at a higher temperature hence, 5 C storage in colored container is recommended
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