Optimization and Development of Gluten-free Noodles from Foxtail Millet using Response Surface Methodology

Abstract

The current study is being conducted to optimize the use of Composite flours of Wheat and Foxtail millet, Guar gum through Response Surface Methodology (RSM) to produce gluten-free millet noodles. For the current research, the base materials such as wheat flour (40-80 g), Foxtail millet flour (20-60g) and Guar gum (0.50-1.00 g) assumed as independent variables which are optimized after performing RSM .The following responses are predicted for Gluten content, Glycemic index, cooking loss, cooking time and Sensory traits. 17 Exceptional combinations are generated within the experimental design and are analyzed in order to know the influence of independent variables on responses.The values of processed raw materials such as wheat flour, foxtail millet flour and guar gum are respectively obtained as 60 g, 40 g and 0.75 g.The Gluten content, Glycemic index, cooking loss, Cooking time and sensory characteristics are found 14 g, 49 index, 10 min, 12.6 % and 5, respectively.