The effect of rice flour and tapioca starch ratio on the batter rheological characteristic and quality of gluten-free noodles

The absence of gluten in gluten-free (GF) food formulations imposes substantial challenges in developing textural properties and nutritional value. The objective of this research was to improve the textural properties and nutritional quality of GF noodles through optimization of flour composition and functional supplementation. Sweet potato flour was combined with rice flour and tapioca starch to enhance structural performance, while whey protein isolate, soy flour, and rice bran were incorporated to increase protein and dietary fiber content. Rheological characteristics of the batter were analyzed, which was then correlated with cooking quality (cooking time, elasticity, water absorbency, and cooking loss) and noodles textural characteristics (hardness, cohesiveness, springiness, and chewiness). The results indicated that a formulation with a rice flour-tapioca ratio of 0:4 resulted in a comparable cooking quality to commercial GF noodles, while simultaneously providing improved nutritional value, with a protein content of 26.61% and a fiber content of 8.39%. Additionally, the formulation resulted in a firmer texture, demonstrating its potential as a nutritionally enhanced sweet potato-based GF noodle with improved functional performance.