Optimization of Ingredient Levels for Gluten-Free Instant Noodles from Red Sorghum Flour Using Response Surface Methodology

Robert Mugabi; Olive Nzigire Katoke; Ivan Mukisa Muzira

doi:10.70851/jfines.2026.3(2).158.171

Authors

Robert Mugabi Makerere University Author
Olive Nzigire Katoke Department of Agronomy, Faculty of Agronomy and Environmental Sciences, Université des Martyrs du Congo (UNIM-RDC) Author
Ivan Mukisa Muzira Makerere University Author

DOI:

https://doi.org/10.70851/jfines.2026.3(2).158.171

Keywords:

gluten-free noodles, Hydrocolloids, red sorghum, Response surface methodology, central composite design

Abstract

Gluten-free instant noodles produced from 100% red sorghum (Sorghum bicolor) flour require specific additives to compensate for the structural absence of wheat gluten. This study employed Response Surface Methodology (RSM) with a four-factor, three-level Central Composite Rotatable Design (CCD) across 25 runs to optimize the levels of starch, xanthan gum, glycerol monostearate (GMS), and carboxymethylcellulose (CMC). The goal was to enhance cooking quality and consumer acceptability. The independent variables included starch (65–110 g/100 g sorghum flour), xanthan gum (5–20 g/100 g sorghum flour), GMS (5–15 g/100 g sorghum flour), and CMC (2–10 g/100 g sorghum flour). All ingredient levels are expressed on a flour-weight basis (baker's percentage). Measured responses focused on cooking loss, cooking time, water absorption capacity, moisture content, sensory texture, and overall acceptability. Statistical analysis revealed that xanthan gum significantly increased cooking loss (p<0.05), shortened cooking time (p<0.001), and increased water absorption (p<0.01). GMS reduced moisture content (p<0.01) and improved sensory texture (p<0.001). All tested hydrocolloids and emulsifiers positively impacted overall acceptability (p<0.01). The optimal formulation was determined to be 69.46 g/100 g flour starch, 16.48 g/100 g flour xanthan gum, 10.19 g/100 g flour GMS, and 10.00 g/100 g flour CMC, yielding a desirability score of 0.79. Model-predicted values for this blend included a 2.09% cooking loss, 3.00-minute cooking time, and high sensory scores (6.97 for texture; 6.95 for overall acceptability). Experimental validation of the optimized formulation using three independent batches confirmed good agreement between predicted and observed values, with all responses falling within the 95% prediction intervals. These results suggest that optimized 100% red sorghum noodles show promise for achieving cooking quality and consumer acceptance approaching that of wheat-based instant noodles, although direct comparative validation with a wheat-based control is needed in future studies.

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