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VOL. 11, ISSUE 2 (2026)
Development and quality evaluation of gluten-free sorghum–tapioca composite noodles enriched with defatted soy flour and jackfruit seed powder
Authors
Rayan, Dr. Lakshmy P S, Dr. Jiji Allen J, Dr. Smijisha A S
Abstract
Noodles are among the most widely consumed
convenience foods globally. Traditional wheat-based noodles lack adequate
dietary fiber, protein, and essential micronutrients. This study aimed to
develop and evaluate the quality of gluten-free composite noodles prepared from
sorghum flour (40–100 g), tapioca powder (0–50 g), defatted soy flour (5 g),
and jackfruit seed powder (5 g) in six formulations (T0–T5). The noodles were
evaluated for sensory attributes using a nine-point hedonic scale by a
semi-trained panel of 15 judges. The best formulation (T3: 60 g sorghum flour +
30 g tapioca powder) was selected for nutritional analysis, shelf-life study,
and microbial analysis. Treatment T3 recorded the highest total mean sensory
score of 8.68 with superior appearance, colour, flavour, texture, taste, and
overall acceptability. Nutritional analysis revealed carbohydrate content of
76.48 g/100 g, protein 13.4 g/100 g, fat 1.05 g/100 g, crude fibre 3.9 g/100 g,
calcium 87.99 mg/100 g, potassium 165.65 mg/100 g, iron 3.75 mg/100 g, moisture
6.8%, ash 2.87 g/100 g, and energy 361.29 kcal/100 g.
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Pages:178-181
How to cite this article:
Rayan, Dr. Lakshmy P S, Dr. Jiji Allen J, Dr. Smijisha A S "Development and quality evaluation of gluten-free sorghum–tapioca composite noodles enriched with defatted soy flour and jackfruit seed powder". International Journal of Food Science and Nutrition, Vol 11, Issue 2, 2026, Pages 178-181
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