Characterizing the single cell protein enriched noodles for nutritional and organoleptic attributes

Zafar Ullah Razzaq, Abid Aslam Maan, Akmal Nazir, Muhammad Adnan Hafeez, Muhammad Kashif Iqbal Khan

    Research output: Contribution to journalArticlepeer-review

    5 Citations (Scopus)

    Abstract

    Single cell protein (SCP) has a potential to be used as an alternative to conventional protein sources. It can be produced at lower cost on different food industrial wastes. This study focused on optimization of SCP production from carrot pomace which would help in sustainable food waste management. SCP successfully produced through submerged fermentation at 30 °C during 5 days of incubation. The supplementation of SCP increased the protein contents of noodles in a dose-dependent manner, e.g., an addition of 20% SCP resulted in a 30% increase in protein contents. Likewise, amino acids profile of noodles improved significantly (p < 0.05), as obvious from different indices like essential amino acids to total amino acids ration, protein efficiency ratio, and essential amino acids index. The cooking time of noodles decreased significantly (p < 0.05) from 11.5 to 9.35 min at 8% SCP concentration. Moreover, absorption capacities (water and oil absorption), swelling index and cooking yield of noodles increased significantly (p < 0.05). The organoleptic evaluation indicated that supplementation of SCP in noodles was acceptable up to 8%. Thus, SCP may be used to enhance nutritional value of formulated noodles.

    Original languageEnglish
    Pages (from-to)1725-1732
    Number of pages8
    JournalJournal of Food Measurement and Characterization
    Volume16
    Issue number2
    DOIs
    Publication statusPublished - Apr 2022

    Keywords

    • Carrot pomace
    • Functional properties
    • Noodles
    • Nutrition
    • Single cell protein

    ASJC Scopus subject areas

    • Food Science
    • General Chemical Engineering
    • Safety, Risk, Reliability and Quality
    • Industrial and Manufacturing Engineering

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