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

Abstract

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.