Improvement of quality of corn and proso millet-based gluten-free noodles with the application of hydrocolloids

The effects of three independent variables; corn flour, millet flour, and egg content on the pasting properties and color of the dough were studied using response surface methodology (RSM). The optimized dough mixture for gluten-free noodles preparation was comprised of 98.77 g of corn flour, 60 g of millet flour, and 50 g of egg. The effect of xanthan gum (XG) and guar gum (GG) on the water-holding capacity (WHC) and textural properties of the gluten-free noodles was evaluated. The optimized condition obtained was 1.5 g of XG and 1.47 g of GG, which resulted in WHC, adhesiveness, and tensile strength of gluten-free noodles as 59% (w/w), 53.96 g.s, and 18.97 g, respectively. The addition of hydrocolloids improved the textural quality of gluten-free noodles. Corn and millet-based noodles with added hydrocolloids can serve as an alternate for consumers with gluten allergy. Practical applications Due to rising concern about gluten allergy, there is a dire need to formulate gluten-free functional products. Corn has been used in the formulation of gluten-free products; however, the functional value of corn-based meals can be increased by the addition of natural ingredients rich in proteins and vitamins such as millets. However, gluten-free products lack stability and textural characteristics. Therefore, this study presented that the addition of hydrocolloids (gums) and proso millet to corn-based noodles, improved the textural and nutritional qualities of noodles.

Automated summary

The study examined the effects of three independent variables on the pasting properties and color of dough, as well as the impact of xanthan gum and guar gum on the water-holding capacity and textural properties of gluten-free noodles. By optimizing the dough mixture and adding hydrocolloids, the textural and nutritional qualities of corn and millet-based noodles were improved, providing a potential alternative for gluten allergy consumers.