Produção de pigmento vermelho pelo fungo Monascus ruber por fermentação em estado sólido e sua aplicação na elaboração de pães

• Ano de defesa: 2016
• Autor(a) principal: Monteiro, Aline Bessa Parmigiani
• Orientador(a): Vendruscolo, Francielo
• Banca de defesa: Vendruscolo, Francielo , Silva, Edson Pablo, Vera, Rosângela
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Goiás
• Programa de Pós-Graduação: Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (EAEA)
• Departamento: Escola de Agronomia e Engenharia de Alimentos - EAEA (RG)
• País: Brasil
• Palavras-chave em Português: Fermentação em estado sólido; Pigmentação; Pão de forma
• Palavras-chave em Inglês: Solid state fermentation; Pigment; Bun
• Área do conhecimento CNPq: CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://repositorio.bc.ufg.br/tede/handle/tede/6678

Artificial dyes are commonly used in the food industry because of its low cost and the ease of obtaining. The consumer market, however, is demanding healthier products and an alternative would be to use natural pigments. In addition to plants, flowers, fruits and animals, microorganisms can be the source of these kind of pigments, like fungi, bacteria and microalgae. The purpose of this work was to produced red pigment from wheat by solid state fermentation from fungi Monascus ruber, in order to obtain modified flours and apply them in the production of bread. From the peaked fungi in Roux bottles, a spore solution was produced. The solution was used to inoculate wheat previously humidified and sterilized. After the incubation period, the fermented wheat was dried and ground to obtain fermented flour. Mixtures were produced in proportions of 5, 10 and 15% fermented flour and white flour. The samples were subjected to different chemical, physical and technological analysis. From the modified flour were produced breads, which were characterized and compared. The results demonstrated feasibility of producing red pigment from wheat. Furthermore, flour obtained from the mixtures exhibited good physical, chemical and technological. Breads can be produced from samples FC, F5%, F10% and F15%.