Optimization and Determination of the Physicochemical Properties and Consumer Acceptability of Gluten-Free Noodles Made From Cassava–Bambara Groundnut Composite Flour
Noodles made from wheat flour have worldwide popularity because of the ease of preparation and the sensory property. However, recent demands for nutritious and gluten-free foods necessitate the search for alternatives. This study explored alternative ingredients for producing gluten-free noodles usi...
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| Format: | Article |
| Language: | English |
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Wiley
2025-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/jfq/5582669 |
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| author | Rosemond Godbless Dadzie Jerry Ampofo-Asiama Nazir Kizzie-Hayford Gifty Serwaa Otoo Isaaca Adade Salifu Seidu-Larry Sandra Voryehor Jesse Baidooh Emmanuel Azedaan Ayobe Moro Shaibu Alima |
| author_facet | Rosemond Godbless Dadzie Jerry Ampofo-Asiama Nazir Kizzie-Hayford Gifty Serwaa Otoo Isaaca Adade Salifu Seidu-Larry Sandra Voryehor Jesse Baidooh Emmanuel Azedaan Ayobe Moro Shaibu Alima |
| author_sort | Rosemond Godbless Dadzie |
| collection | DOAJ |
| description | Noodles made from wheat flour have worldwide popularity because of the ease of preparation and the sensory property. However, recent demands for nutritious and gluten-free foods necessitate the search for alternatives. This study explored alternative ingredients for producing gluten-free noodles using a combined mixture-process design for two components (cassava and Bambara groundnut flours) and process factors (whole egg and xanthan gum). Eight responses were modelled using relevant mixture-process equations based on which the composition of the noodles were optimized using the desirability function. Subsequently, the nutrient content, physicochemical and sensory properties of the optimal noodles were compared with two other formulations to assess the contribution from cassava and Bambara groundnut flours. From the results, the optimal noodles (SA) comprising 70.43% cassava and 29.57% Bambara groundnut flours, 40% whole egg and 0.49% xanthan gum gave the highest desirability index (DI) of 0.82. Comparison of SA with noodles made from 85.06% cassava, 14.64% Bambara groundnut flours of DI, 0.71 (SB) and noodles made from 100% cassava and 0% Bambara groundnut flours of DI, 0.72 (SC), each with 40% whole egg and 0.49% xanthan gum as process variable revealed decreases in the nutrient (g/100 g) (protein, 10.50 ± 0.33; ash, 2.99 ± 0.06; fat, 2.62 ± 0.05), phytochemical (phenolic, 55.39 ± 4.32 mg GAE/g; flavonoids, 0.68 ± 0.03 mg QE/g; tannins, 0.37 ± 0.04 mg/g; antioxidant activity, 145.78 ± 8.42 mg GAE/g) contents and physical properties (browning index, 9.59 ± 0.44; hardness, 68.00 ± 8.19 N; chewiness, 29.32 ± 7.87 N and gumminess, 44.20 ± 5.45 N), whilst the consumer scores for sensory quality and overall acceptability increased when lower levels of Bambara groundnut were used in SB and SC. This shows that Bambara groundnut flour can improve the functionality and nutrient quality, but increasing the content in gluten-free noodles can decrease consumer acceptability. |
| format | Article |
| id | doaj-art-44be5224a4d346cea5c40788496b4c8e |
| institution | Kabale University |
| issn | 1745-4557 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-44be5224a4d346cea5c40788496b4c8e2025-08-20T03:50:48ZengWileyJournal of Food Quality1745-45572025-01-01202510.1155/jfq/5582669Optimization and Determination of the Physicochemical Properties and Consumer Acceptability of Gluten-Free Noodles Made From Cassava–Bambara Groundnut Composite FlourRosemond Godbless Dadzie0Jerry Ampofo-Asiama1Nazir Kizzie-Hayford2Gifty Serwaa Otoo3Isaaca Adade4Salifu Seidu-Larry5Sandra Voryehor6Jesse Baidooh7Emmanuel Azedaan Ayobe8Moro Shaibu Alima9Department of Agricultural EngineeringDepartment of BiochemistryDepartment of BiochemistryDepartment of Food Science and Postharvest TechnologyDepartment of Agricultural EngineeringDepartment of BiochemistryFountain Foods LimitedFountain Foods LimitedDepartment of BiochemistryFountain Foods LimitedNoodles made from wheat flour have worldwide popularity because of the ease of preparation and the sensory property. However, recent demands for nutritious and gluten-free foods necessitate the search for alternatives. This study explored alternative ingredients for producing gluten-free noodles using a combined mixture-process design for two components (cassava and Bambara groundnut flours) and process factors (whole egg and xanthan gum). Eight responses were modelled using relevant mixture-process equations based on which the composition of the noodles were optimized using the desirability function. Subsequently, the nutrient content, physicochemical and sensory properties of the optimal noodles were compared with two other formulations to assess the contribution from cassava and Bambara groundnut flours. From the results, the optimal noodles (SA) comprising 70.43% cassava and 29.57% Bambara groundnut flours, 40% whole egg and 0.49% xanthan gum gave the highest desirability index (DI) of 0.82. Comparison of SA with noodles made from 85.06% cassava, 14.64% Bambara groundnut flours of DI, 0.71 (SB) and noodles made from 100% cassava and 0% Bambara groundnut flours of DI, 0.72 (SC), each with 40% whole egg and 0.49% xanthan gum as process variable revealed decreases in the nutrient (g/100 g) (protein, 10.50 ± 0.33; ash, 2.99 ± 0.06; fat, 2.62 ± 0.05), phytochemical (phenolic, 55.39 ± 4.32 mg GAE/g; flavonoids, 0.68 ± 0.03 mg QE/g; tannins, 0.37 ± 0.04 mg/g; antioxidant activity, 145.78 ± 8.42 mg GAE/g) contents and physical properties (browning index, 9.59 ± 0.44; hardness, 68.00 ± 8.19 N; chewiness, 29.32 ± 7.87 N and gumminess, 44.20 ± 5.45 N), whilst the consumer scores for sensory quality and overall acceptability increased when lower levels of Bambara groundnut were used in SB and SC. This shows that Bambara groundnut flour can improve the functionality and nutrient quality, but increasing the content in gluten-free noodles can decrease consumer acceptability.http://dx.doi.org/10.1155/jfq/5582669 |
| spellingShingle | Rosemond Godbless Dadzie Jerry Ampofo-Asiama Nazir Kizzie-Hayford Gifty Serwaa Otoo Isaaca Adade Salifu Seidu-Larry Sandra Voryehor Jesse Baidooh Emmanuel Azedaan Ayobe Moro Shaibu Alima Optimization and Determination of the Physicochemical Properties and Consumer Acceptability of Gluten-Free Noodles Made From Cassava–Bambara Groundnut Composite Flour Journal of Food Quality |
| title | Optimization and Determination of the Physicochemical Properties and Consumer Acceptability of Gluten-Free Noodles Made From Cassava–Bambara Groundnut Composite Flour |
| title_full | Optimization and Determination of the Physicochemical Properties and Consumer Acceptability of Gluten-Free Noodles Made From Cassava–Bambara Groundnut Composite Flour |
| title_fullStr | Optimization and Determination of the Physicochemical Properties and Consumer Acceptability of Gluten-Free Noodles Made From Cassava–Bambara Groundnut Composite Flour |
| title_full_unstemmed | Optimization and Determination of the Physicochemical Properties and Consumer Acceptability of Gluten-Free Noodles Made From Cassava–Bambara Groundnut Composite Flour |
| title_short | Optimization and Determination of the Physicochemical Properties and Consumer Acceptability of Gluten-Free Noodles Made From Cassava–Bambara Groundnut Composite Flour |
| title_sort | optimization and determination of the physicochemical properties and consumer acceptability of gluten free noodles made from cassava bambara groundnut composite flour |
| url | http://dx.doi.org/10.1155/jfq/5582669 |
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