Effect of lentil flour incorporation on the sensory, nutritional, and functional properties of noodles
5
Issued Date
2025-12-01
Resource Type
eISSN
27314286
Scopus ID
2-s2.0-105022098394
Journal Title
Discover Food
Volume
5
Issue
1
Rights Holder(s)
SCOPUS
Bibliographic Citation
Discover Food Vol.5 No.1 (2025)
Suggested Citation
Anushree R.K., Kushwaha A., Panwar R.K., Lohani U.C., Devi O.R., Kamble M.T., Pirarat N., Medhe S.V. Effect of lentil flour incorporation on the sensory, nutritional, and functional properties of noodles. Discover Food Vol.5 No.1 (2025). doi:10.1007/s44187-025-00669-z Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/113240
Title
Effect of lentil flour incorporation on the sensory, nutritional, and functional properties of noodles
Corresponding Author(s)
Other Contributor(s)
Abstract
This study focuses on the development and evaluation of lentil-infused noodles as a nutritious and functional food alternative for health-conscious consumers. Various formulations of lentil flour (10%, 20%, 30%, and 40%) were combined with wheat flour to produce lentil-enriched noodles. The sensory attributes, nutritional composition, functional properties, and storage stability of these noodles were assessed. Sensory evaluation revealed that the formulation with 30% lentil flour (LIN-30) had the highest acceptability, particularly in terms of flavor and texture. Proximate composition analysis showed that LIN-30 had significantly higher protein (15.84 g/100 g) and fiber (3.14 g/100 g) content compared to control wheat noodles. Additionally, LIN-30 exhibited a moderate glycemic index of 60.57 ± 0.07, making it suitable for individuals looking to manage blood sugar levels. In vitro protein digestibility was also favorable, with a digestibility rate of 72.59 ± 1.12%. The mineral content of LIN-30 was enriched, showing higher levels of iron, zinc, and manganese than the control noodles. Texture profile analysis revealed that LIN-30 had good firmness and elasticity, although slightly lower than that of control noodles. Furthermore, LIN-30 demonstrated good storage stability, maintaining its nutritional and sensory properties over a three-month period. Overall, lentil-infused noodles, especially the LIN-30 formulation, offer a promising, affordable, and nutritious option for individuals seeking healthier noodle alternatives.