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

IF 2.9 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Measurement and Characterization Pub Date : 2025-03-18 DOI:10.1007/s11694-025-03147-3

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

{"title":"Impact of Monascus purpureus nano-biomass pigment-rich powder on noodle quality","authors":"Eman A. M. Mahmoud, Yasser F. M. Kishk, Ibrahim Khalifa, Abdel Fattah A. Abdel Fattah","doi":"10.1007/s11694-025-03147-3","DOIUrl":null,"url":null,"abstract":"<div><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 °C were the best conditions for preparing noodles with good cooking quality. No significant differences (<i>P</i> < 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. <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><h3>Graphical Abstract</h3>\n<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 4","pages":"2791 - 2802"},"PeriodicalIF":2.9000,"publicationDate":"2025-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-025-03147-3.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Measurement and Characterization","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11694-025-03147-3","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

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.

Graphical Abstract

查看原文本刊更多论文

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

11.80%

发文量

425

期刊介绍： This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.