| Title: |
Next-generation gluten-free noodles: integration of hydrocolloids, fibers, and bioactive compounds: Oladeji Solomon Oluwole et al. |
| Authors: |
Oluwole, Oladeji Solomon; Mohd Said, Farhan; Daud, Nur Fathin Shamirah; Adam, Fatmawati |
| Publisher Information: |
Springer |
| Publication Year: |
2026 |
| Collection: |
Landmark University Repository |
| Subject Terms: |
QD Chemistry; S Agriculture (General) |
| Description: |
Growing consumer interest in gluten-free food, fueled by celiac disease, gluten intolerance, and health-oriented consumers, has prompted the investigation into gluten-free noodles (G-FN). However, the absence of gluten poses a serious challenge to formulating noodles with desirable texture and nutritional acceptability. This review critically evaluates sustainable and functional solutions for enhancing G-FN formulations, focusing on hydrocolloids, dietary fibers, and bioactive compounds. Recent ingredient blends such as hydrocolloids mimicking gluten network, fibers managing bio-accessibility of starch and hydration, and bioactive compounds improving the nutritional value are highlighted in enhancing product performance and stability. Industrial implications are considered for enhanced dough processing, shelf-life, and nutrition labelling compliance. Sensory quality and consumer acceptance are discussed along with industrially relevant solutions. Future research directions are proposed to guide the nutritionally fortified formulation and universally accepted G-FN by health-oriented consumers, and to offer useful guidance for next-generation G-FN that aligns with consumer and regulatory demands. |
| Document Type: |
article in journal/newspaper |
| File Description: |
text |
| Language: |
English |
| Relation: |
http://eprints.lmu.edu.ng/5948/1/next%20generation.pdf; Oluwole, Oladeji Solomon and Mohd Said, Farhan and Daud, Nur Fathin Shamirah and Adam, Fatmawati (2026) Next-generation gluten-free noodles: integration of hydrocolloids, fibers, and bioactive compounds: Oladeji Solomon Oluwole et al. Food Science and Biotechnology. pp. 1-19. |
| Availability: |
http://eprints.lmu.edu.ng/5948/; http://eprints.lmu.edu.ng/5948/1/next%20generation.pdf |
| Accession Number: |
edsbas.896DA4FE |
| Database: |
BASE |