RESUMO
It is the purpose of current work to reveal the prosperity of that red pigment extracted from Monascus purpureus, when used as a natural coloring agent in some foodstuffs, as compared with a synthetic strawberry dye color. Before all, the attained pigment was evaluated for its moisture 9.45%, protein 9.30%, fat 3.90%, carbohydrates 73.37%, fiber 3.20%, and ash 0.78%, and essential amino acids content 34.38% of total proteins of every 100gm of this pigment produced energy was calculated as 365.78 kcal. Seeking a fuller imago the forthcoming conclusions were recorded when the attained pigment was applied in the those familiar foodstuffs. With the exception of ash%, other above stated chemical parameters did not vary widely. The effects of both used pigments on the Colony Forming Unit [CFU] of fresh product were clearly obvious on the reduction of values. Similar reductions were also noticed on Staphylococcus aureus and coliforms alike. Much more reductions in these estimates were further recorded by the progress of storage. The sensory judgment of ice cream was proved statistically as both used pigments were more prosperous than the natural ones. Beef burger treated with Mold pigment [MP] had a higher nutritional value than control that produced without any color additive. The nutritional value of MP samples were enhanced by increasing pigment concentration. Moreover, Synthetic Dye [SD] sample was the lowest values of the main nutrients. Data revealed that cooking loss% was lesser in all fresh pigment samples than control treatments. This characteristic was progressively increased in values by the extension of storage. However, that increase was lesser in magnitude in used fungal pigment than the corrosponding ones of control. Similar results were recorded for Water Holding Capacity [WHC]. Reversible conclusion was noticed for Plasticity. The initial total bacterial count [TBC], Staphylococcus aureus and coliform count ranged from 7.5 x 10[3] to 2.8 x 10[2] cfu /g; 2.0 x 10[2] to ND cfu /g and 3.2 x 10[3] to 2.1 x 10[1] cfu /g for control, and the different levels of the concerned pigment in the fresh samples, respectively. Extending of storage period up to 60 days the all tested total bacterial count [TBC], Staphylococcus aureus and coliform count moderately reduced. At the end of storage period for 90 days at -18°C obviously reductions for all tested bacteria. Finally, it could be concluded that the inhibition percentage of beef burger samples was increased with increasing the Monascus pigment concentration up to 0.8g / kg. With regard to color, control sample had significantly lower score compared to treated samples with Monascus or synthetic that were insignificantly different. Flavour and overall acceptability were insignificantly differed among all treatments. While, appearance of the samples was significantly changed. Monascus samples showed the highest significant score, followed by control sample and synthetic beef burgers. By increasing concentration of Monascus pigment, the color was significantly increased. Also, these treatments unsignificant differences in color was noticed. Flavour and body and texture scores were insignificantly different among all treatments