15C-7 |
Storage stability of monascal adlay |
Y. H. TSENG1, H. L. Chang, J. H. Yang, Y. L. Lee, and J. L. Mau. (1) Department of Baking Technology and Management, Kaohsiung Hospitality College, 1 Sung-Ho Road, Kaohsiung, 812, Taiwan Both the fungus Monascus sp. and adlay possess functional components effective in improving human health. The fungus was inoculated into adlay and new product was produced after the colonization of fungal mycelia. The functional components of adlay are still present in the inoculated adlay products along with those produced by the fungus. However, lipid oxidation and changes in the functional components are indicators of storage quality of this monascal adlay. Our objective was to evaluate the composition changes in inoculated adlay products during storage, including monascal polished adlay (MPA) and monascal dehulled adlay (MDA). Monascus sp. was inoculated into cooked adlay and new product was produced after the colonization of fungal mycelia for 1 week. Inoculated adlay products were stored at room temperature for six months. The composition changes of acid value, peroxide value and fatty acid composition of the oil and the functional components were determined at 0, 1, 2, 3 and 6 months. The results showed that insects grew severely in the materials stored at room temperature after six months, and that the acid and peroxide values of the oil increased significantly. MPA and MDA contained high amounts of oleic, linoleic and palmitic acids in fatty acid composition. Contents of monounsaturated and polyunsaturated fatty acid decreased with increased storage time, especially at month 6. Contents of the functional components, including coixenolide, monacolin K and gamma-aminobutyric acid, were similar at month 0 to 3, and than slightly decreased at month 6. In MPA and MDA, contents of coixenlide, monacolin K and gamma-aminobutyric acid were in the range of 488~540 £gg/g, 0.71~1.16 mg/g and 397~497 £gg/g, respectively. These results suggest that these two inoculated adlay products stored at room temperature for 0-3 months could maintain the quality for consumption.
Session 15C, Food Chemistry: Food composition and analysis
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