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<p>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.</p>

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

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2026年1月12日

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

摘要

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.