The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Red Yeast Rice:A Natural Food Colourant-An Analysis


Affiliations
1 Department of Home Science, Bharathidasan Govt. College for Women, Puducherry, India
2 Department of Botany, Tagore Arts College, Puducherry, India
     

   Subscribe/Renew Journal


Food colours are one of the most important and essential additives for food industry and are used to compensate the loss of natural colours of food destroyed during various processing. Food colours are mainly used to make the food more appealing and attractive. The commonly used synthetic food colourants are Tartrazine, Carmoisine, Quinoline yellow and Allura red. The continuous use of these synthetic food colourant might lead to toxic and carcinogenic effect on human beings.
User
Notifications

Abstract Views: 244

PDF Views: 0




  • Red Yeast Rice:A Natural Food Colourant-An Analysis

Abstract Views: 244  |  PDF Views: 0

Authors

Josephine Nirmala Many
Department of Home Science, Bharathidasan Govt. College for Women, Puducherry, India
B. Radhika
Department of Home Science, Bharathidasan Govt. College for Women, Puducherry, India
T. Ganesan
Department of Botany, Tagore Arts College, Puducherry, India

Abstract


Food colours are one of the most important and essential additives for food industry and are used to compensate the loss of natural colours of food destroyed during various processing. Food colours are mainly used to make the food more appealing and attractive. The commonly used synthetic food colourants are Tartrazine, Carmoisine, Quinoline yellow and Allura red. The continuous use of these synthetic food colourant might lead to toxic and carcinogenic effect on human beings.