Quality Characteristics of Gluten-Free Noodles Prepared from Rice and Underutilised Ghanaian Crops

Abstract

This study sought to assess the paste and quality acceptability of rice noodles by blending rice flour (RF) with starches from two  underutilised Ghanaian crops (yam and cocoyam). Local breeds of yam (Dioscorea spp.) and cocoyam (Colocasia esculenta) starches were  blended with rice flour at different ratios. The paste properties and noodle qualities of rice flour (RF) blended with yam starch (YS)  and cocoyam starch (CYS) were evaluated and compared. The blends of both starches under study had a significant positive effect on the  swelling power, amylose content, and water holding capacity of RF, thereby positively impacting the noodles' textural and taste acceptability. The RF:YS blends had paste characteristics such as higher final viscosity (473.80–405.58 RVU), trough viscosity (258.67– 234.55 RVU), and peak viscosity (307.86–240.44 RVU) values, making them better suited for noodle production than the RF:CYS blends.  More so, RF:YS blends produced noodles with higher firmness, shear resistance, and eating quality than RF:CYS blends, which produced  noodles with softer and less chewy in texture. Both starch blends significantly reduced the cooking time of RF noodles. The starch sources  had a greater impact on the acceptability of the noodles than their blend ratios with RF. The textural properties of noodles could  be used to predict their cooking and sensory characteristics. Using these underutilised crop starches in various food systems could help  reduce the pressure on the existing commercial starches.