EFFECT OF XANTHAN GUM AND PECTIN ON STABILIZATION AND ANTIOXIDANT ACTIVITY OF MONASCUS-PIGMENT EXTRACT BEVERAGE

• Main Authors: Kitisart KRABOUN, Putkrong PHANUMONG, Kamonwan ROJSUNTORNKITTI, Teeraporn KONGBANGKERD, Mayura THONGCHUANG, Ithinath TANTIVITITTAPONG, Pornrak CHOWVANAYOTIN
• Format: Article
• Language: English
• Published: Stefan cel Mare University of Suceava 2020-09-01
• Series: Food and Environment Safety
• Subjects: pectin; xanthan gum; monascus-pigment extract beverage
• Online Access: http://fia-old.usv.ro/fiajournal/index.php/FENS/article/view/728/655
• ISSN: 2068-6609; 2559-6381

This research aimed to study the effect of pectin and xanthan gum on the Monascus pigment turbidity, DPPH radical scavenging ability, pH and sensory evaluation of Monascus-pigment extract beverage (MPEB). The pectin and xanthan gum contents used in the beverage were 0.50 – 0.70 % w/v and 0.01 – 0.03 % w/v, respectively. The results showed that the addition of 0.60 % w/v of pectin in MPEB showed the highest values of the turbidity of Monascus pigment (OD660 = 2.59), DPPH radical scavenging ability (45.68 %) and sensory evaluation ( >8 of all attributes).