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

Kitisart KRABOUN, Putkrong PHANUMONG, Kamonwan ROJSUNTORNKITTI, Teeraporn KONGBANGKERD, Mayura THONGCHUANG, Ithinath TANTIVITITTAPONG, Pornrak CHOWVANAYOTIN

Abstract

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).

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