Improvement of quality of corn and proso millet‐based gluten‐free noodles with the application of hydrocolloids

The effects of three independent variables; corn flour, millet flour, and egg content on the pasting properties and color of the dough were studied using response surface methodology (RSM). The optimized dough mixture for gluten-free noodles preparation was comprised of 98.77 g of corn flour, 60 g of millet flour, and 50 g of egg. The effect of xanthan gum (XG) and guar gum (GG) on the water-holding capacity (WHC) and textural properties of the gluten-free noodles was evaluated. The optimized condition obtained was 1.5 g of XG and 1.47 g of GG, which resulted in WHC, adhesiveness, and tensile strength of gluten-free noodles as 59% (w/w), 53.96 g.s, and 18.97 g, respectively. The addition of hydrocolloids improved the textural quality of gluten-free noodles. Corn and millet-based noodles with added hydrocolloids can serve as an alternate for consumers with gluten allergy. Practical applications Due to rising concern about gluten allergy, there is a dire need to formulate gluten-free functional products. Corn has been used in the formulation of gluten-free products; however, the functional value of corn-based meals can be increased by the addition of natural ingredients rich in proteins and vitamins such as millets. However, gluten-free products lack stability and textural characteristics. Therefore, this study presented that the addition of hydrocolloids (gums) and proso millet to corn-based noodles, improved the textural and nutritional qualities of noodles.