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.
