الفهرس 
INTRODUCTION
PigmentOnly 14 pages are availabe for public view
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Abstract
In the recent years, colouring of food with pigmentsproduced from natural sources is of worldwide interest and is gaining importance. These pigments are lookedupon for their safe use as a natural food dye in replacement of synthetic ones because of its undesirable toxic effects including mutagenicity and potential carcinogenicity. Though many natural colors areavailable, microbial colorants play a significant role as food coloring agent, because of its natural character, medicinal properties, nutritive value, flexibility in production (i.e. production being independent of season, geographical to use) and easy down streaming process. Among the various pigment-producing microorganisms, Monascus is reported to produce a high yields and non-toxic pigments, which can be used as food colorant. Besides a colouring agent it enhances the flavour of the food and acts as food preservative (Vidyalakshmi, et al., 2009).
This investigation was aimed to study the following topics:-
1. Application of submerged culture fermentation for production and separation of red, orange and yellow pigments from Monascus purpureus Went NRRL 1992.
2. Application of solid –state fermentation for production and separation of red , orange and yellow pigments from M. purpureus Went NRRL 1992 by using of two food processing wastes (broken rice and potato chipce manufacturing wastes to reduce the cost of production and control of environmental pollution.
3. Optimization of the environmental and nutritional conditions for both of submerged and solid –state fermentation to obtain the highest economical pigments production from M. purpureus Went NRRL 1992.
4. Evaluation of the pigments stability against different technological treatments commonly used in the processing, preservation and storage of foods.
5. Isolation, purification and fractionation of red, orange and yellow pigments to identify its active components by HPLC/Ms.
6. Determinations of citrinin in the obtained pigments extract to insure its safety as food additives.
7. Utilization of the obtained red, orange and yellow pigments as sabstitutes of synthetic pigment for coloring of some kids candies and prophet sweets.
8. Studying the sensory elavuation of the naturally colored food products.
The obtained results could be summarized as the following:-
1- Optimization of pigments production conditions
from studying the environmental and nutritional factors affecting red, orange and yellow pigments production by Monascuspurpureus Went NRRL 1992, it could be concluded that production of Monascus pigments are affected by several fermentation conditions as follow:
A- The optimum incubation temperature for maximum red, orange and yellow pigments production by Monascuspurpureus Went NRRL 1992 was 30˚C for submerged culture.
B- The optimum initial moisture contents (IMC) that can secure the highest production of yellow, orange and red M.purpureus pigments were55% and 67% moisture for both broken rice and potato chips manufacturing wastes,respectively on solid-state fermentation (SSF) media.
C- The optimum incubation period for Monascus pigmentsproduction was13 daysfor submerged fermentationand 17 daysfor SSF on both broken rice and