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<p>We aimed at preparing noodles by substituting wheat flour by varying concentrations <i>Monascus purpureus</i> nano-biomass powder (MPNBP). Noodles’ nutritional quality was improved compared to control. Nonlinear regression analysis established a correlation between the optimal cooking time, MPNBP concentrations, and drying temperatures. Cooking yield, swelling index and cooking loss values were analyzed. MPNBP concentration of 6.25% and drying temperature of 68.7&#xa0;°C were the best conditions for preparing noodles with good cooking quality. No significant differences (<i>P</i> &lt; 0.05) were observed in overall acceptability of noodle samples prepared with MPNBP at a concentration of 10% and drying temperature of 60&#xa0;°C compared to control. <i>M. purpureus</i> is a promising food ingredient that enhances the noodles quality. The results show that nano-biomass of <i>Monascus purpureus</i> powder has an important effect in enhancing overall quality of noodles and can be considered as a promising food ingredient that ought to be valorized in the bakery-based products.</p> Graphical Abstract <p></p>

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Impact of Monascus purpureus nano-biomass pigment-rich powder on noodle quality

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年3月18日

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  • Eman A. M. Mahmoud,
  • Yasser F. M. Kishk,
  • Ibrahim Khalifa,
  • Abdel Fattah A. Abdel Fattah

摘要

We aimed at preparing noodles by substituting wheat flour by varying concentrations Monascus purpureus nano-biomass powder (MPNBP). Noodles’ nutritional quality was improved compared to control. Nonlinear regression analysis established a correlation between the optimal cooking time, MPNBP concentrations, and drying temperatures. Cooking yield, swelling index and cooking loss values were analyzed. MPNBP concentration of 6.25% and drying temperature of 68.7 °C were the best conditions for preparing noodles with good cooking quality. No significant differences (P < 0.05) were observed in overall acceptability of noodle samples prepared with MPNBP at a concentration of 10% and drying temperature of 60 °C compared to control. M. purpureus is a promising food ingredient that enhances the noodles quality. The results show that nano-biomass of Monascus purpureus powder has an important effect in enhancing overall quality of noodles and can be considered as a promising food ingredient that ought to be valorized in the bakery-based products.

Graphical Abstract