Development and quality evaluation gluten free noodles from arrowroot and finger millet powder

Abstract

In recent years, there has been a growing interest in the development of healthier dietary alternatives, particularly gluten-free food products, due to increasing awareness of dietary impacts on overall well-being and the rising prevalence of gluten-related disorders. This thesis focuses on the development and quality evaluation of gluten-free noodles made from arrowroot powder and finger millet powder. The aim is to provide a nutritious and acceptable alternative to traditional wheat-based noodles, catering to individuals with gluten sensitivity or celiac disease and health-conscious consumers. Arrowroot powder, derived from the Maranta arundinacea plant, is known for its neutral flavour and excellent thickening properties, making it an ideal ingredient for improving the texture and sensory qualities of gluten-free noodles. Finger millet powder, sourced from Eleusine coracana, is rich in essential amino acids, dietary fiber, and minerals, enhancing the nutritional profile of the noodles. This research involves a comprehensive evaluation of the physicochemical properties, sensory attributes, and nutritional content of the developed gluten-free noodles. The study includes the analysis of texture, firmness, elasticity, cooking qualities, and overall acceptability among consumers. The results indicate that the combination of arrowroot and finger millet powders yields noodles with desirable cooking qualities and sensory attributes comparable to conventional wheat noodles. The optimized formulation achieves a balance between texture and nutritional value, making it a promising alternative for gluten-free diets. By exploring the potential of these alternative flours, this thesis contributes to the scientific understanding of gluten-free product development and offers practical insights for the food industry. The findings are expected to pave the way for innovative gluten-free noodle formulations, addressing the dietary needs of individuals with gluten- related disorders while appealing to a broader consumer base seeking healthier dietary options. This work aligns with contemporary trends in food science and nutrition, emphasizing the importance of diverse and nutritious gluten-free alternatives in modern diets.