• Korean Journal of Poultry Science
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• v.46 no.1
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• pp.11-15
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• 2019

The effects of red yeast rice powder on physicochemical properties of chicken thigh meat sausage were investigated. Control sausages were prepared with 1.2% NPS (nitrite pickling salt). Others samples were prepared with 1%, 2%, and 3% red yeast rice powder and 1.2% NaCl. With increasing red yeast rice powder content, the pH of uncooked and cooked samples generally decreased. In addition, lightness, and yellowness decreased with increasing content of red yeast powder (P<0.05), whilst redness increased with increasing content of red yeast powder in sausage samples (P<0.05). In addition, the samples with red rice powder showed more than 3 times higher redness compared to samples with 1.2% NPS, regardless of addition level. No significant difference in cooking yield among the treatments. The hardness of samples increased with increasing red yeast rice powder content, while the cohesiveness of samples containing red yeast rice powder was less than those observed for the control. Consequently, red yeast rice powder can be used to improve redness in sausages without adverse effect on cooking yield.

• Culinary science and hospitality research
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• v.18 no.4
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• pp.222-232
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• 2012

The purpose of this study is Red Yeast Rice power is added to Roux, which is widely used as the liaison to make Brown Sauce, and the chemical and visual characteristics of the Brown Sauce made using the Red Yeast Rice power. Moisture content of Brown Sauce that included the Red Yeast Rice powder. Viscosity and turbidity of the Brown Sauce which included Red Yeast Rice powder. pH, Sugar value, and Reducing Sugar of the Brown Sauce which included Red Yeast Rice powder. The quantitative description analysis of the Brown Sauce showed that the strength of red color intensity, thickness, sour taste, bitter taste and grainess increased as the amount of the added powder increased, while the scorched flavor decreased. The overall result indicates that the addition of the Red Yeast Rice powder influenced the overall acceptability of the sauce, and it appeared that the 30% addition of the powder resulted in the optimal mechanical characteristics and enhancement of the acceptance of the sauce.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.3
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• pp.464-468
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• 2003

The antihypertensive and cholesterol- lowering effects of Monascus koji (M. koji) prepared with Monascus ruber IFO32318 were examined in spontaneously hypertensive rats (SHR). Control was fed a normal diet and groups I, II or III were fed diets containing 0.03%, 0.1% or 0.3% M. koji for 8 weeks, respectively. After 8 weeks, all animals were fed normal diets in the following 2 weeks. The blood pressure of rats fed M. koji added diets were significantly attenuated as compared with control and the diet containing high concentration of M. koji had a tendency of stronger antihypertensive effect. These differences lasted throughout the experimental period when they were fed experimental diet. For 2 weeks after the 8 weeks of experimental diet all groups were fed the same normal diet and the differences of blood pressure caused by M. koji disappeared. In rats fed the M. koji added diet, the serum total cholesterol (TC), HDL cholesterol (HDL-C), LDL cholesterol (LDL-C) were not differed compared with control, but VLDL cholesterol (VLDL-C) was significantly lowered. M koji also significantly decreased serum risk factors, both TC/HDL-C ratio and non HDL-C/HDL-C ratio. Consequently, it is suggested that M. koji may play an important role to attenuate hypertension and to improve serum lipid Profiles.

• Korean Journal of Food Science and Technology
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• v.49 no.5
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• pp.567-573
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• 2017

This study investigates the quality characteristics and antioxidant activities of muffins prepared using various kinds of rice powder. Muffins were prepared by adding 50% white rice, black rice or red yeast rice powders, thereby replacing wheat flour in the basic formulation. Wheat flour muffins had the maximum height and volume. The lightness value of black rice and red yeast rice muffins was lower than that of the wheat flour muffins. Redness was the highest for red yeast rice muffins. The 1,1-diphenyl-2-picrylhydrazy (DPPH) radical scavenging and superoxide dismutase (SOD)-like activities activity of black rice and red yeast rice muffins were higher than those of the wheat flour muffins. The 2,2'-azino-bis-(3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity of red yeast rice muffin was also higher than that of the wheat flour muffins. Thus, the black and red yeast rice powders can be effectively used as functional ingredients in bakeries due to their antioxidant activities.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1114-1121
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• 2000

Monascus koji have been used as a natural food colorant and preservative in Asia countries for centuries. This study was investigated to the chemical properties of Doenjang prepared with Monascus koji. Four kinds of Doenjang were fermented with Aspergillus koji only and Aspergillus koji plus 10%, 20% and 30% Monascus koji of its amount, respectively, and the changes of characteristics were investigated during fermentation. All the Monascus koji substituted Doenjang showed lower protease activities than Aspergillus koji Doenjang over all periods of fermentation. No differences of amino nitrogen and free amino acids were found after 30 days of fermentation and reducing sugars and peptides were found during over all periods of fermentation in each other. The Monascus koji gave higher a-, L- and C-values and lower h-values than Aspergillus koji. Sensory profiles of color, flavor, taste and overall quality on the final products which fermented during 60 days, indicated that there were no differences each other. From these results Monascus koji suggested as 30% substitutes for Aspergillus koji in Doenjang preparation.

• Korean Journal of Food Science and Technology
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• v.38 no.1
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• pp.88-92
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• 2006

Physicochemical, texture, and sensory properties of Jeung-pyun prepared with different concentrations of Monascus rubber DSJ-20 (Red yeast rice) were determined. Acidities and pH values of 3-5% M. rubber DSJ-20-treated groups were similar to those of control group. Degree of surface color increased in proportion to M. rubber DSJ-20 concentration. Hardness, gumminess, and chewiness of 1-2% M. rubber DSJ-20-treated groups were higher than those of control. Network structures of 3-15% M. rubber DSJ-20-treated groups were well-formed, similar to that of control. Strong bitter taste and flavor of Monascus were detected in 5-15% M. rubber DSJ-20-treated groups through sensory evaluation. These results suggest is 3% M. rubber DSJ-20 is desirable leavening concentration for making Jeung-pyun.

• Culinary science and hospitality research
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• v.9 no.1
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• pp.39-50
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• 2003

Effects of Monascus anka powder on the quality characteristics of bread were investigated. Monascus anka powder was added to wheat flour at concentrations of 0, 1.0, 3.0 and 5.0%, respectively. The dough yield tended to decrease by adding Monascus anka products but those were not significant difference. The loaf volume index decreased by adding Monascus anka powder. The springiness of bread increased by the addition of Monascus anka. However bread with Monascus anka powder showed higher textural properties(strength, hardness, gumminess and brittleness) except for cohesi- veness than bread without Monascus anka powder. Color of L values decreased while a and b value increased with increasing quality of bread product No significant difference in pleasant flavor between bread with and without Monascus anka products were observed. However, bread with 1% Monascus anka powder showed the highest score for pleasant color, taste, texture and overall quality.

• Korean Journal of Food Science and Technology
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• v.39 no.3
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• pp.272-275
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• 2007

Red yeast rice flour, which is a natural functional material, was used in muffin production at different concentrations ranging from 0 to 10%. The initial pasting temperature was not affected by the addition of red yeast rice flour, whereas peak viscosity and final viscosity decreased with increasing concentrations. The lightness value of the muffins decreased, however, the redness value increased with increasing amounts of red yeast rice flour. The bulk of the muffins was generally reduced by the addition of red yeast rice flour. At the 10% concentration, hardness and viscosity were similar to the control, and there were no changes in springiness or cohesiveness. For the sensory evaluation, parameters such as appearance, color, texture, taste, and overall acceptability increased significantly from the control at the 3% concentration of red yeast rice flour, but flavor decreased with increasing amounts of red yeast rice flour. Based on these results and the sensory evaluation specifically, the optimal amount of red yeast rice flour added to the muffins was the 3% concentration.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.826-833
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• 2001

The effects of Monascus koji on the fermentation and quality of mul-kimchi (CCK) were investigated. Monascus koji at a final concentration of 1% against total amounts of saline and salted Chinese was added to MK and CCK, respectively, and fermented at 1$0^{\circ}C$. The koji of MK and CCK had a little effect on pH and acidity. Antimicrobial effect of water extracts from Monascus koji showed at the concentration of 3% for L. brevis and 5% for L. acidophilus and L. bulgaricus, respectively. Whereas no effect was founded in the strains of L. plantrum, L. GG and Leuc. mesenteroides. It was possible to control the color of kimchi by using Monascus koji instead of red pepper. Especially, color acceptability of MK added the koji was greatly improved. The content of reducing sugar and the score of sweet taste were slightly increased in the kimchi added the koji, whereas no great difference in the crispness was found. Overall acceptability of CCK was not apparent, but that of MK was greatly enhanced. It is apparent that the inhibitions of HMG-CoA reductase in MK and CCK added 1% Monascus koji were 10~20 and 7~16%, respectively.

• Culinary science and hospitality research
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• v.19 no.3
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• pp.46-56
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• 2013

This study investigates the quality characteristics of Sikhye, a Korean traditional drink, made with different amounts of Monascus anka rice, or red yeast rice, and the results are as follows. During the saccharification process of red yeast rice, there was not significant change in pH, and its sugar content increased. It revealed that the optimal hours of saccharification for making Sikhye were four or five hours, which showed the highest in $^{\circ}Brix$. PH decreased significantly with increasing amounts of red yeast rice, and there was no change in sugar content and reducing sugar. Chromaticity L values decreased with increasing amounts of red yeast rice, and a value, b value and the turbidity increased. DPPH free radical scavenging activity of the samples showed significant differences in the samples with high scores as the amounts of red yeast rice increased. As a result of measuring the total microorganism number of the sample stored at $4^{\circ}C$, storability was improved with increasing amounts of red yeast rice. Preference was high in the order of 40%, 50%, 30%, 20%, 0%, and 10%, and the optimal amount of red yeast rice was less than 40-50%. Adding red yeast rice showed high scores in the sensory test, showing red color in Sikhye. In addition, its antioxidative activity effect and microbial growth inhibitory activity were considered to improve storability and preference.