Effect of Alfalfa Seed Gum on the Rheological, Cooking and Textural Properties of Gluten-free Foxtail Millet and Chickpea Flour Noodles

The research examined the feasibility of alfalfa seed gum (ASG), a new galactomannan hydrocolloid, as a functional ingredient in gluten-free noodles made from foxtail millet and chickpea flour (FCF). The aim was to enhance the dough functionality, cooking performance and sensory quality to produce a healthy alternative to wheat-based noodles.

To prepare noodles, ASG was added to the FCF blend at 1%, 2% and 3% levels. The samples were tested for rheology, cooking quality, texture, color and sensory properties. Rheology characterized the viscoelastic behavior and cooking tests characterized water uptake, cooking loss and matrix stability. Texture and color were instrumentally characterized and sensory analysis of overall acceptability was performed.

Adding ASG improved the viscoelasticity of dough, cooking quality and texture properties, with the most pronounced effects observed at the 3% level. It was noted that noodles produced with ASG were slightly darker; however, in terms of sensory evaluation, noodles containing 3% ASG were the most preferred and exhibited similar characteristics to refined wheat noodles. Overall, ASG is a beneficial option for improving the structure of gluten-free noodles and consumer acceptance.