Storage stability of monascal adlay

Monascus purpureus was inoculated into cooked adlay and new products, monascal dehulled adlay (MDA) and monascal polished adlay (MPA), were produced after fungal fermentation. MDA contained higher protein and lower carbohydrate contents than MPA. However, no difference was found in crude ash, fat and fibre contents. During storage at 25 °C, the acid and peroxide values of these two products significantly increased at month six. At months 0–3, the contents of coixenolide, monacolin K and γ-aminobutyric acid in MDA and MPA were in the range of 532–540 μg g-1, 1.05–1.13 mg g-1 and 489 ∼ 497 μg g-1, respectively, but at month six, decreased to 487–497 μg g-1, 0.71–0.84 mg g-1 and 397–419 μg g-1, respectively. Three major fatty acids found were in descending order of oleic, linoleic and palmitic acids. At month six, the percentages of oleic and linoleic acids significantly decreased. Based on the results obtained, MDA and MPA were slightly different in proximate composition and comparable in their content of functional components and their fatty acid profiles. Also, these two products were shelf stable at 25 °C for three months. [Copyright &y& Elsevier]