Anushka Singh, Sunil Kundu, Manisha Malik *, Aastha Dewan * and Aazad Reddu
Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar125001, India
*(e-mail:malikmanisha252@gmail.com (M.M.); 23aastha10@gmail.com (A.D.))
(Received:28 March 2025;Accepted:12 August 2025)
ABSTRACT
The present study aimed to develop nutritionally enhanced, gluten free noodles suitable for gluten-related disorders and health-conscious consumers. Rice flour (RF) and proso millet flour (PMF) were used to prepare different noodles formulations namely, S1-100:0, S2-75:25, S3-50:50, S4-25:75, S5-0:100, respectively. Proximate composition, cooking, textural, and sensory properties of prepared gluten-free noodles were investigated. PMF incorporation in noodle formulation resulted in significant increment in ash content, crude fiber and crude protein values. S1 (0% PMF) had the lowest value of 1.9% crude protein and 0.69% crude fiber, whereas S5 (100% PMF) were observed with 12.60% crude protein and 12.05% crude fiber. Cooking time increased from 7.34 min (S1) to 11.02 min (S5) with rising concentration of PMF which might be attributed to its higher protein content. Cooking loss enhanced with increasing proportion of PMF in samples due to the higher content of fiber which resulted in porous structure and loose binding of soluble components. PMF-based noodles represented higher cooking yield due to their high fiber directing higher water uptake during cooking. Firmness of noodles enhanced with increasing percentage of PMF in noodles indicated by increase in hardness from 9.48 N (S1-0% PMF) to 14.07 N (S5-100% PMF). Sensory evaluation indicated the acceptance of all developed gluten free noodles; however, it was highest (7.76) for noodle prepared with 75% PMF and 25% RF. The study suggests that 75% PMF can be substituted in formulating gluten free noodles which are healthy and nutritionally wholesome for consumers.
Key words : cooking quality, proso millet noodles, protein content, firmness, overall acceptability