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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(9): 2583-2592
DOI: https://doi.org/10.20546/ijcmas.2020.909.323


Process Standardization and Quality Evaluation of Buttermilk and Lemon RTS by adding Red Yeast Rice Powder as Food Colorant
D.D. Toshniwal1*, H.W. Deshpande1, S.D. Katke1 and N.M. Tamboli2
1Dept. of Food Microbiology & Safety
2Dept. of Agricultural Engineering, College of Agriculture, VNMKV, Latur, Maharashtra, India
*Corresponding author
Abstract:

The present study was carried out to justify acceptability of Red Yeast Rice Powder (RYRP) as a colorant. Addition of 1.0 percent Red Yeast Rice powder to lemon juice and buttermilk was scored highest in terms of color, texture and appearance parameters. The prepared Red yeast Rice powder was stable at room temperature for 90 days when properly packed in suitable packaging material. On the basis of findings, it was concluded that the products prepared by using Red Yeast Rice powder as a colorant could be considered as the best from both nutritional and sensory point of view. It is also economically feasible than synthetic colorants which are being sold in market.


Keywords: Bio colorant, Monascus purpureus, Red yeast rice, Lemon juice, Buttermilk, RTS, Red yeast rice powder, RYRP
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How to cite this article:

Toshniwal, D.D., H.W. Deshpande, S.D. Katke and Tamboli, N.M. 2020. Process Standardization and Quality Evaluation of Buttermilk and Lemon RTS by adding Red Yeast Rice Powder as Food Colorant.Int.J.Curr.Microbiol.App.Sci. 9(9): 2583-2592. doi: https://doi.org/10.20546/ijcmas.2020.909.323