Kurt Elif, Şeref Betül, Levent Hacer, Solmaz Büşra
School of Applied Sciences, Department of Gastronomy and Culinary Arts, Karamanoğlu Mehmetbey University, Karaman, Türkiye.
Faculty of Health Sciences, Department of Nutrition and Dietetics, Karamanoğlu Mehmetbey University, Karaman, Türkiye.
J Sci Food Agric. 2025 Jul 10. doi: 10.1002/jsfa.70041.
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.
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.
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.
除了患有乳糜泻和麸质敏感的人群外，人们对健康营养的关注度不断提高，这导致对无麸质食品的需求增加。在本研究中，为了解决与无麸质饮食相关的营养缺乏问题，将画眉草粉（TF）和亚麻籽粉（FSF）添加到无麸质面条配方中（10%-30%），并对面条样品的物理化学、质地和感官特性以及烹饪质量进行了研究。
TF和FSF使无麸质面条样品的白度指数（WI）值降低，总色差（∆E*）值升高。与对照组相比，加入TF和FSF导致蛋白质、灰分和植酸含量更高。在替代30%TF和FSF的样品中，总酚含量（TPC）和抗氧化活性（AA）值分别增加了两倍和一倍。与TF相比，含有FSF的样品烹饪损失值更低。对照样品的矿物质含量在富含钙（Ca）、铁（Fe）、镁（Mg）和锰（Mn）的样品中增加了1.3至4.0倍。在含有20%和30%FSF的面条样品中，硬度值最高，感官评分最低。
综合所有研究结果表明，TF和FSF分别适合在低于20%和10%的水平使用。这些配方在营养成分、质地和总体可接受性方面表现出良好的品质，使TF和FSF成为在不影响消费者接受度的情况下改善无麸质面条功能的有前景的成分。© 2025作者。《食品与农业科学杂志》由约翰·威利父子有限公司代表化学工业协会出版。
