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 2022 - IJCMAS--ICV 2022: 95.28 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020] For more details click here

Login as a Reviewer

See Guidelines to Authors
Current Issues
Download Publication Certificate

Original Research Articles                      Volume : 9, Issue:9, September, 2020

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
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): 1641-1652

Studies on Exploration of Red Yeast Rice Powder as a Colorant in Ice-Cream and Sweetened Milk
D. Toshniwal*, H. W. Deshpande, S. D. Katke and A. R. Sawate
Department of Food Microbiology and Safety, College of Food Technology,
VNMKV, Parbhani, Maharashtra, India
*Corresponding author

The present study was carried out to determine acceptability of Red Yeast Rice Powder as a colorant. 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. The Red Yeast Rice powder at the ratio of 1.0 percent was good in terms of color, texture and appearance. The prepared Red yeast Rice powder was stable at room temperature for 90 days when properly packed in suitable packaging material. The fact that it is cheap than the ones which are being sold in market.

Keywords: Red yeast rice, Sweetened milk, Ice-cream, Bio colorant, Monascus purpureus

Download this article as Download

How to cite this article:

Toshniwal, D. D., H. W. Deshpande, S. D. Katke and Sawate, A. R. 2020. Studies on Exploration of Red Yeast Rice Powder as a Colorant in Ice-Cream and Sweetened Milk.Int.J.Curr.Microbiol.App.Sci. 9(9): 1641-1652. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.