Advancing Gluten-Free Noodle Development through Sustainable and Nutritional Interventions

OLADEJI, Oluwole Solomon and Farhan, MOHD and DAUD, Nur Fathin Shamirah and Fatmawati, ADAM (2025) Advancing Gluten-Free Noodle Development through Sustainable and Nutritional Interventions. Applied Food Research. p. 101209.

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Abstract

The gluten-free noodle (GFN) market is expanding due to gluten-related diseases, dietary preferences, and the increasing number of health-conscious consumers. However, the production of GFN of comparable quality to traditional wheat-based noodles in terms of texture, cooking quality, and sensory acceptability remains a chal­ lenge. Herein, a systematic overview of sustainable approaches to improved quality and consumer acceptance of GFN is highlighted based on the incorporation of functional ingredients such as bioactive compounds, dietary fibres, hydrocolloids, and starch blends that synergistically enhance cooking quality, nutritional contents, shelf life, and sensory attributes. This approach emphasizing the synergetic effect offers an alternative to processing methods that could lead to degradation of thermolabile compounds. Careful considerations on the effect of ingredient proportions, particle size, and moisture content on enhancing the shelf life and product stability of GFN are highlighted. Regulatory compliance and transparent labeling critical for minimizing misconceptions and fostering product integrity among consumers are delved into. Further studies should focus on the optimization of sensory attributes, extending shelf life, addressing global regulatory discrepancies, and tailoring products to diverse consumer preferences. By integrating these sustainable approaches, GFN can offer nutritious and healthy foods aligning with the Sustainable Development Goals.

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