Effect of teff and flaxseed flours on physicochemical, textural, and sensory properties of gluten-free noodles.

BACKGROUND

The growing interest in health-oriented nutrition has resulted in a higher demand for gluten-free foods, in addition to those with celiac disease and gluten sensitivity. In this study, to address nutritional deficiencies linked to a gluten-free diet, teff flour (TF) and flaxseed flour (FSF) were added to gluten-free noodle formulations (10-30%), and the physicochemical, textural and sensorial properties, along with the cooking quality of the noodle samples, were examined.

RESULTS

TF and FSF resulted in lower whiteness index (WI) values and higher total color difference (∆E*) values in gluten-free noodle samples. Incorporating TF and FSF led to higher levels of protein, ash, and phytic acid values compared to the control. The total phenolic content (TPC) and antioxidant activity (AA) values increased by three and two times, respectively, in the samples with the substitution of 30% TF and FSF. Lower cooking loss values were observed in samples containing FSF compared to TF. The mineral content of the control samples showed a 1.3-4.0 times increase in the enriched samples for calcium (Ca), iron (Fe), magnesium (Mg), and manganese (Mn). The highest firmness values and the lowest sensory scores were recorded in noodle samples containing 20% and 30% FSF.

CONCLUSION

When all the research findings are evaluated together, it shows that TF and FSF are appropriate for use at levels below 20% and 10%, respectively. These formulations exhibited good quality regarding nutritional composition, texture, and overall acceptability, making TF and FSF promising ingredients for improving the functionality of gluten-free noodles without compromising consumer acceptability. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.