Evaluation of Quality Characteristics of Gluten-Free Wet Noodles Using Modified Sorghum Flour and Modified Cassava Flour (Mocaf)

Abstract

The increasing demand for gluten-free foods, particularly among individuals with gluten intolerance and those on the autism spectrum, has prompted the exploration of alternative raw materials to replace wheat flour in noodle production. This study aims to evaluate the effects of incorporating modified sorghum flour and modified cassava flour (Mocaf) on the physical, chemical, and sensory characteristics of gluten-free wet noodles. Five formulations were prepared with varying ratios of Mocaf to modified sorghum flour (100:0, 80:20, 60:40, 40:60, and 20:80). The parameters analyzed included proximate composition, water absorption capacity, cooking loss, cooking time, elasticity, water activity (aw), and sensory attributes. Data were statistically assessed using ANOVA and multivariate analysis (Principal Component Analysis, PCA). The results indicated that increasing levels of modified sorghum flour enhanced protein and ash content but reduced sensory acceptability, particularly in taste, texture, and aroma. The formulation with 100% mocaf achieved the highest hedonic scores, while higher proportions of sorghum flour (≥80%) significantly lowered panelists' preference. The most acceptable formulation was identified at an 80:20 mocaf-to-sorghum ratio, which provided a balance between nutritional quality and consumer acceptability.