Innovative Gluten-Free <i>Fusilli</i> Noodle Formulation: Leveraging Extruded Japanese Rice and Chickpea Flours

This study aimed to develop high-quality gluten-free noodles by optimizing formulations based on extruded flours from Japanese rice and chickpeas. A factorial design (2&sup3;) was employed to investigate the influence of flour composition (rice and chickpea flour ratios), moisture content, and extrusion temperature on noodle quality, with a specific focus on water absorption capacity, nutrient retention, and texture attributes. The flour blends were analyzed for processing moisture, water absorption and solubility indices, paste viscosity, retrogradation tendency, and specific mechanical energy generated during extrusion. Additionally, noodle samples underwent cooking quality assessments, including optimal cooking time, water uptake, volume expansion, and soluble solid loss. Texture properties such as hardness, elasticity, cohesiveness, gumminess, and chewiness were also evaluated. Results indicated that treatment T4 (40% chickpea flour, extruded at 30% moisture and 80 &deg;C) demonstrated superior characteristics, combining optimal softness, elasticity, and moisture retention, achieving a final moisture content of 14.2% and a notably high water absorption rate. Moreover, incorporating 40% chickpea flour significantly improved the noodles' nutritional profile by minimizing nutrient losses and provided a uniform and appealing texture. Thus, higher addition of chickpea in gluten-free rice noodle emerges as an optimal choice for consumers seeking nutritious, high-quality, and enjoyable gluten-free noodle products.