ABSTRACT The growing prevalence of gluten‐related disorders illustrates the importance of healthier and functional gluten‐free foods. Tomatoes and soybeans are rich in antioxidants, phytochemicals, and important macro‐ and micronutrients. This study aimed to evaluate the impact of incorporating different proportions of tomato powder (TP) (5%–20%) and defatted soybean flour (DSF) (10%) in gluten‐free noodles on their antioxidant potential, nutritional composition, physicochemical properties, and sensory attributes. A significant increase ( p < 0.05) in antioxidant potential of the noodles was observed, reflected by elevated phenolic (140.32 ± 1.86 to 250.05 ± 1.88 mg GAE/100 g), flavonoid (71.64 ± 0.49 to 158.28 ± 0.08 mg QE/100 g), total antioxidant (147.88 ± 2.29 to 392.32 ± 2.08 mg AAE/100 g), DPPH activity (21.7% ± 0.49% to 52.12% ± 0.76%) and FRAP (94.96 ± 1.28 to 205.30 ± 1.78 mg AAE/100 g) values. Notable enhancements in dietary fiber (17.94 ± 0.17 to 24.50 ± 0.04 g/100 g), protein (16.87 ± 0.07 to 17.21 ± 0.04 g/100 g), and minerals like Ca, Mg, and Mn were noticed. The water absorption capacity and cooking yield of the noodles have significantly improved ( p < 0.05). However, the texture analysis revealed a softer texture without any significant ( p < 0.05) changes in cohesiveness, springiness, and adhesiveness. Sensory evaluations indicated that the inclusion of 15% TP and 10% DSF yielded optimal sensory attributes regarding taste, flavor, and overall acceptability. These findings suggest that TP and DSF can be effectively used to improve the nutritional, functional, and sensory attributes of noodles while providing an excellent gluten‐free alternative with potential health benefits and consumer acceptability.
Sarker et al. (Fri,) studied this question.