Influence of sweet potato flour on the microstructure and nutritional quality of gluten‐free fresh noodles

Abstract

SummaryThis study investigated the influence of sweet potato flour (SPF) on the microstructure, nutritional and sensory qualities of gluten‐free fresh noodles (GFFN). Five kinds of GFFN were produced using SPF (0%–50%) and were compared with cornflour (CF) and wheat flour (WF) noodles. Adding SPF increased springiness and chewiness of the noodles. The β‐sheet (amide I, C=O and N–H) and total β‐sheet (1704–1683 and 1633–1614 cm−1) protein structures in SPF noodles significantly increased relative to WF. Besides, electron microscopy showed matrix of the filamentous structure in SPF noodles that can mimic a matrix network identical to that of the network in WF. Furthermore, total phenols and antioxidant activity (DPPH and FRAP) were the highest for 40% SPF noodles. This research confirmed that SPF had the potential for improving the microstructure and nutritional value of the noodles, especially for consumers with coeliac disease.