Home⇛Uswag Journal: Philippine Journal of Multidisciplinary Research⇛vol. 2 no. 2 (2024)

Utilization of Mungbean-Taro Composite Flour in Making Gluten-Free Noodles

Jacqueline A. Quintal | Genelyn Alilly C. San Juan

Discipline: food sciences

 

Abstract:

Abstract This study aimed to make gluten-free noodles using locally available crops as non-wheat flour sources, providing accessible noodle options for individuals with gluten intolerance while supporting local agricultural economies. It used a composite mixture incorporating mung bean flour (MBF) and taro flour (TF) in different proportions: 25% MBF: 75% TF, 50% MBF: 50% TF, 75% MBF: 25% TF, and a control with 100% all-purpose flour (APF). Fifteen trained panelists evaluated the quality characteristics of the noodles through quality scoring, while 40 consumers determined the level of acceptability through a 9-point hedonic scale. Increasing the proportion of mung bean flour compared to taro flour in the composite flour mixture resulted in a more pronounced color, aroma, and flavor, while all treatments achieved an “al dente” texture. Noodles with a 75% MBF: 25% TF ratio received the highest mean ratings in terms of color (6.47±0.75), aroma (5.23±1.07), texture (4.27±1.98), and flavor (4.60±1.67). in terms of acceptability, the 100% APF noodles were “liked very much” in terms of color (7.7±1.1), texture (7.9±0.9), and overall liking (7.5±0.8). Although APF noodles received the highest ratings for aroma and flavor, they were rated as “liked moderately” alongside the 50% MBF: 50% TF and 75% MBF: 25% TF noodles. While color acceptability was consistent across treatments, texture ratings significantly favored the APF noodles. The 50% MBF: 50% TF and 75% MBF: 25% TF noodles showed no significant differences from APF noodles in aroma, flavor, and overall liking, suggesting their potential to make noodles without adversely affecting consumer acceptance. Future research should explore additional ingredients and processes, such as other hydrocolloids and starch pre-gelatinization, to enhance the quality and acceptability, particularly of the 50% MBF: 50% TF and 75% MBF: 25% TF noodles.



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