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

Abstract

Being one of the popular food products, pasta and noodles can be produced by various traditional (manual) or industrial methods (extrusion, dough sheeting, and manual/automatic slicing) based on the geographic location, and hence they may include different ingredients along with the cereals used (Kaya et al., 2018;Rosa-Sibakov et al., 2016). Classical pasta produced by the extrusion method is mainly composed of wheat semolina; however, traditional noodles that are produced manually can include wheat, rice, pseudocereal flour, or potato starch such as soba or glass noodle (Mariotti et al., 2011;Marti & Pagani, 2013). Whether it is produced traditionally or by the extrusion method, the majority of gluten-free options are composed of starch-based ingredients including corn starch, potato starch, and rice flour (Mariotti et al., 2011;Marti & Pagani, 2013). Therefore, the protein, dietary fiber, vitamins, minerals, and other micronutrients are lower than those of equivalent wheat-based products besides the cooking quality, sensory, and textural properties of these noodles are mostly unsatisfactory (Kaur et al., 2015;Susanna & Prabhasankar, 2013). In order to deal with these challenges, pseudocereal and legume flours such as quinoa, amaranth, buckwheat, faba bean, lupine, and soybean

Effect of raw and heat‐treated yellow lentil flour on starch‐based gluten‐free noodle quality

“…The average moisture content of the RF and PS were 7.6% and 11.6% and in accordance with the values given for starches (Cakmak et al, 2021; Turkut et al, 2016). Moisture and ash content of YL and HYL were found within the limits of those given for red and green lentil varieties which were between 6.92 and 12.60% for average moisture and 2.0–3.0% for ash (Ahmed et al, 2016; Ertaş et al, 2022; Laleg et al, 2021; Li & Ganjyal, 2017; Odabas & Cakmak, 2022; Piecyk et al, 2012). A similar decrease in ash content of lentil flour was also reported by Piecyk et al (2012) and it is attributed to mineral loss in cooking water.…”

“…(4) Cooking loss ( % ) = W dried cooking water for average moisture and 2.0-3.0% for ash (Ahmed et al, 2016;Ertaş et al, 2022;Laleg et al, 2021;Li & Ganjyal, 2017;Odabas & Cakmak, 2022;Piecyk et al, 2012). A similar decrease in ash content of lentil flour was also reported by Piecyk et al (2012) and it is attributed to mineral loss in cooking water.…”

“…This behavior is related to the HYL flour having the highest WHC among other flours ( p < .05). A decrease in WHC of YL noodles may be explained by higher‐soluble protein content of YL, as the WHC is negatively correlated with protein amount and the strength of protein‐starch complex which influences the affinity to water (Ertaş et al, 2022; Larrosa et al, 2016; Odabas & Cakmak, 2022; Rathod & Annapure, 2017). Besides, WHC may be promoted by porous structure of degraded starch molecules found in HYL‐based noodles due to heat treatment (Zhang et al, 2022).…”

“…The water holding capacity (WHC) and oil binding capacity (OBC) of the samples were analyzed according to the methods described by Odabas and Cakmak (2022) and calculated according to the following equation. The results were expressed on a dry matter basis, and the average of triplicate measurements was presented:…”

“…The texture is a complex phenomenon that involves the interaction of protein and starches, gelatinization behavior of starches, cooking properties of noodles, amount of water in dough formulation, presence of hydrocolloids or other ingredients (salt, oil, etc. ), and also dough processing condition (Larrosa et al, 2016;Odabas & Cakmak, 2022;Rathod & Annapure, 2017).TPA parameters of cooked noodles are given in Table 4a. The hardness values were found between 7.1 and 14.0 N and did not show any correlation with the level of incorporated yellow lentil flour.…”