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<p>The rapid expansion of the gluten-free (GF) market underscores an urgent need for GF noodles with good structural and sensory qualities. However, the absence of gluten continues to impose fundamental limitations on texture, cooking stability, and consumer acceptance. This review synthesizes recent advances in cereal-based GF noodles through an integrated structure–function–sensory framework. Emphasis on how hydrocolloid molecular characteristics (e.g., charge density, branching architecture, hydration behavior) govern starch–protein interactions, gelatinization dynamics, recrystallization, and network formation. Its mechanisms, including competitive hydration, hydrogen bonding, and cross-linking, are discussed as strategies to partially replicate gluten functionality and reduce cooking loss (CL) below 10%, in optimized systems. The incorporation of hydrocolloids has proven effective in strengthening the gel network, particularly in rice-based noodles, where the CL was reduced by 23.6%. Carboxymethyl cellulose (0.5–1.0% w/w) consistently reduces CL in rice-based systems due to enhanced hydrogen bonding with amylose that strengthens network cohesion. Xanthan gum and guar gum are highly effective at low concentrations (0.25–0.5% w/w) in starch-dominant formulations, while konjac flour markedly decreases CL at high inclusion levels. The review further introduces a Technology Readiness Level (TRL) perspective, identifying a persistent gap between laboratory-scale validation (TRL 4–6) and industrial deployment. Future progress requires predictive structure–function modelling, pilot-scale validation, techno-economic assessment, and regulatory alignment. Collectively, this work provides a mechanistically grounded roadmap for engineering scalable, consumer-accepted cereal-based GF noodles.</p>

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Structure – function insights into hydrocolloid in cereal-based gluten-free noodles: from cooking behavior to consumer preference

  • 期刊论文

  • 发表日期：

    2026年7月3日

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  • Nur Fathin Shamirah Daud,
  • Farhan Mohd Said,
  • Fatmawati Adam,
  • Juanni Zhang,
  • Aishath Naila

摘要

The rapid expansion of the gluten-free (GF) market underscores an urgent need for GF noodles with good structural and sensory qualities. However, the absence of gluten continues to impose fundamental limitations on texture, cooking stability, and consumer acceptance. This review synthesizes recent advances in cereal-based GF noodles through an integrated structure–function–sensory framework. Emphasis on how hydrocolloid molecular characteristics (e.g., charge density, branching architecture, hydration behavior) govern starch–protein interactions, gelatinization dynamics, recrystallization, and network formation. Its mechanisms, including competitive hydration, hydrogen bonding, and cross-linking, are discussed as strategies to partially replicate gluten functionality and reduce cooking loss (CL) below 10%, in optimized systems. The incorporation of hydrocolloids has proven effective in strengthening the gel network, particularly in rice-based noodles, where the CL was reduced by 23.6%. Carboxymethyl cellulose (0.5–1.0% w/w) consistently reduces CL in rice-based systems due to enhanced hydrogen bonding with amylose that strengthens network cohesion. Xanthan gum and guar gum are highly effective at low concentrations (0.25–0.5% w/w) in starch-dominant formulations, while konjac flour markedly decreases CL at high inclusion levels. The review further introduces a Technology Readiness Level (TRL) perspective, identifying a persistent gap between laboratory-scale validation (TRL 4–6) and industrial deployment. Future progress requires predictive structure–function modelling, pilot-scale validation, techno-economic assessment, and regulatory alignment. Collectively, this work provides a mechanistically grounded roadmap for engineering scalable, consumer-accepted cereal-based GF noodles.