Analysis of Gluten Content, Food Fiber, Calorie Value, And Acceptance of Wet Noodles with Substitution of Sorgum Flour (Sorghum Bicolor (L)) As A Halal Alternative Food Low In Gluten

Abstract

Moist noodles are often made with wheat flour as the main ingredient. However, those who have gluten intolerance and celiac disease are unable to consume the gluten present in wheat flour. A viable way to address this problem is to employ gluten-free flour, such as sorghum,
which does not contain gluten. The objective of this study was to evaluate the gluten content, dietary fiber content, caloric value, and acceptability of wet noodles produced using sorghum flour as a replacement ingredient. This study utilized a Completely Randomized Design (CRD) with 5 treatments: 1 control formulation (100%:0%) and 4 treatment formulations (F1 (90%:10%); F2 (80%:20%); F3 (70%:30%); F4 (60%:40%). A group of thirty inexperienced individuals participated in an organoleptic test to assess the acceptability of the five formulations. Consequently, three formulas that were highly preferred were selected to analyze the gluten content, dietary fiber, and value. Caloric expenditure during three repetitions. Significant differences were seen in the color (p=0.001), taste (p=0.002), aroma (p=0.001), texture (p=0.001), and preferences of the wet noodle compositions. Additionally, the three most preferred wet noodle compositions were identified. The recommended choices are F0, F1, and F2. The statistical analysis of food fiber content shows a significant difference (p=0.001), as well as in gluten content (p=0.048), however there is no significant difference in calorific value (p=0.162). Increasing the use of sorghum flour results in a higher amount of dietary fiber and caloric value, while also decreasing gluten levels.