Work

Next-generation gluten-free noodles: integration of hydrocolloids, fibers, and bioactive compounds

Year: 2026

Type: article

Abstract: 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. Supplementary Information: The online version contains supplementary material available at 10.1007/s10068-025-02081-w.

Source: Food Science and Biotechnology

DOI: 10.1007/s10068-025-02081-w

Authors: Oladeji Solomon Oluwole, Farhan Mohd Said, Nur Fathin Shamirah Daud, Fatmawati Adam

Institutions: Universiti Malaysia Pahang Al-Sultan Abdullah, Landmark University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: hybrid

Estimated APC paid: $2,190