Dry noodle made from modified cassava and red beet composite flour with various concentrations of xanthan gum

Dry noodles are a type of noodle that has been dehydrated to increase their shelf life. Commonly made from gluten-containing wheat flour, they are unsuitable for individuals with celiac disease or gluten intolerance. Modified cassava flour (MF) offers a gluten-free alternative, but it produces noodles with a weaker texture. To improve structural integrity, formulations often include hydrocolloids such as xanthan gum (XG). Red beet—a tuber rich in red-purple pigments—can serve as a natural dye to improve the less appealing yellowish-brown colour of MF-based noodles. This study aimed to develop gluten-free dry noodles using combinations of MF and red beet flour (RBF) in varying ratios (100:0, 90:10, 80:20, 70:30, and 60:40), with XG added at 0.5% and 1% to enhance texture. The best formulation consists of MF and RBF at a ratio of 90:10 with 1% XG. This formulation exhibited a moisture content of 12.98±0.98%, ash content of 3.48±0.17%, protein content of 5.03 ± 0.07%, fat content of 2.19±0.14%, and carbohydrate content of 76.31±1.03%. Furthermore, the resulting noodles had a hardness of 2,394.06±71.22 g, a chewiness of 1,452.06±100.92, a springiness of 0.83±0.03, a tensile strength of 6.66±0.45 gf/mm², and an elasticity of 18.68±1.29 mm. Hence, the study indicates that combining MF, RBF, and XG can successfully produce gluten-free dry noodles with improved texture and enhanced natural colouration.