Effects of pre-gelatinized starch and dry starch supplementation on the structural and functional integrity of single-component smooth pea starch noodles.

The demand for gluten-free noodles as protein alternatives is rising, but traditional gluten-free formulations often struggle with poor cooking quality and texture during long-term storage. Research on improving the process efficiency and retrogradation resistance of high-amylose, single-component smooth pea starch noodles (SCPSN) is limited, especially at the artisanal scale. This study aimed to enhance the structural and functional properties of SCPSN and assess their stability over time. Four formulations with varying GS and DS ratios were tested for further characterization. Increasing GS to 6.95 % and DS to 48.61 % improved the degree of gelatinization by 55.61 %, enhancing cooking quality while increasing noodle hardness and chewiness by 16.84 % and 15.55 %, respectively. A GS level at 6.95 % also promoted notable short-range ordered structures after 72 h of storage. However, a higher DS content (50.51 %) negatively affected thermal stability and pasting properties due to limited matrix formation and structural order, confirmed by X-ray diffraction and FTIR spectroscopy. The study concludes that a moderate increase in GS combined with a slight reduction in DS optimizes structural integrity and functionality. These findings offer a valuable insight for developing high-quality, gluten-free SCPSN with improved long-term stability, suitable for both artisanal and industrial applications.