Physicochemical and Microstructural Properties of Gluten-Free Noodles with Dietary Enriched Pumpkin Flour

This work was aimed to investigate the physicochemical and microstructural properties of glutenfree noodles with dietary enriched pumpkin flour from canna or arrowroot starch which was enriched with pumpkin flour at different concentrations (0%, 5%, 10%, and 15%). The results showed that gluten-free noodles made from arrowroot starch exhibited higher cooking properties than that prepared from canna starch. The addition of pumpkin flour increased the chemical properties values (ash, protein, dietary fiber, beta-carotene) and the cooking properties values (cooking time, cooking loss, and water absorption). On the other hand, the lightness value, L*, was reduced and a* and b* values are chromaticity coordinates were raised when the percentages of pumpkin flour were increased. The microstructural analysis showed that all noodle samples exhibited no granular structures indicating fully gelatinized starch occurred during the noodle processing. The addition of pumpkin flour increased the small round rough surface particles that appeared on the noodle micro pictures.