Eleventh International Conference on Food Studies

Abstract

Food fermentation has gained importance because of high nutritional value and low economic cost. But, mycotoxins biosynthesis during fermentation limits its usage due to food safety. Monascus species is a traditional food fungus for producing Monascus fermented rice and products. To analyse the Glycaemic Index (GI) and mycotoxin Citrinin, three Indian rice varities White Sella Dubar, Golden Sella, Parmal Sella chosen for fermentation with Monascus strains namely Monascus purpureus (MTCC 369, MTCC 410) and Monascus ruber (MTCC 1880) for 14 days at 30 °C. Multi-enzyme dialysis system was used for in vitro starch digestibility. GI was calculated from Area Under Curve (AUC) of Reducing Sugars Released (RSR) and compared with white bread, taken as standard. Citrinin was extracted using chloroform and analysed through HPTLC at 380 nm. The predicted GI found maximum in White Sella Dubar rice fermented with MTCC 369 (43 ± 1.12) and minimum in fermented Parmal Sella with MTCC 410 (40 ± 0.19). Least citrinin was produced in fermented Golden Sella with MTCC 410 (0.16 ± 0.007 ng/g) and most in Golden Sella fermented with MTCC 369 (1.82 ± 0.01 ng/g). Even after use of media containing dextrose for rice cooking and presence of microbial biomass, there has been no significant increase in GI of fermented rice (p < 0.05); suggests co-production of other metabolites and increased crude fibre mass which effects the glycaemic response. Rice variety also effects mycotoxin biosynthesis, probably due to characteristic like long/short or sticky/non sticky rice grain; which needs further investigation.