Partial replacement of starch‐based flours with quinoa or yellow lentil flour in the production of gluten‐free noodles

Abstract

The aims of this study are to produce gluten-free noodles by partial replacement of starches with quinoa (QF) and yellow lentil flour (YLF) for improving the nutritional composition with plant-based gluten-free protein sources and evaluate the effects of enrichment levels (0-12.5-25-50%) on the quality and textural properties of noodles. The protein content of control noodles (C) was significantly increased due to QF and YLF replacement, however, the protein content of 50% YLF was found more than double of the control sample (p < .05). The peak viscosity of corn starch was the highest among flour samples (4.792 Pa s), whereas the lowest was obtained for QF (0.882 Pa s). Cooking loss of gluten-free noodles was increased by QF or YLF increased (p < .05), however, all noodles fell within acceptable limits. The hardness of gluten-free noodles was increased by QF and YLF amounts increased and reached the highest value of 50% YLF-including noodles. Novelty impact statement Sustainable food product development can be achieved by utilization of legumes due to their low carbon foodprint. They are good candidates for nutritional improvement as increasing quinoa and yellow lentil flour has significantly increased the protein content of noodles. Hardness of noodles was increased and reached a maximum of 50% YLF-added sample. Cooking loss of all noodles was found acceptable because they were lower than the given limits of durum-wheat pasta.