Effect of red rice nano-flour of Monascus purpureus on the nutritional and cooking parameters of dried noodles at different drying temperatures

Abstract

Preparing noodles with high nutritional quality using a composite blend of nano-red rice flour (NRRF) and wheat flour was the aim. Production the red rice by fungus M. purpureus was discussed. Noodle samples were prepared by replacing wheat flour with different concentrations of NRRF and drying them at different temperatures. Protein nutritional quality, physicochemical properties, cooking quality, and sensorial characteristics of prepared noodles were evaluated. The protein nutritional quality was improved by increasing the chemical score, limiting amino acid, protein efficiency ratio, essential amino acid index, and biological value compared to the wheat noodle. Optimal cooking yield, swelling index, and cooking loss values were determined at the predicted optimum NRRF concentrations and drying temperatures using nonlinear regression analysis. The NRRF concentration of 10% and drying temperature ranging between 65 and 70.6 ºC were the optimum conditions for preparing noodles with good cooking quality. No significant differences (P < 0.05) were observed in the overall acceptability of noodle samples prepared with NRRF at a concentration of 10% and drying temperature of 70.6 ºC compared to the control noodles.