Optimizing plantain flour-based noodles through wheat gluten and phosphate supplementation: Implications for gut...

Plantain flour represents a promising ingredient for developing nutrient-dense foods due to its high resistant starch content; however, its application in noodles is limited by poor formability. This study developed a strategy to overcome this challenge by formulating plantain noodles using wheat gluten and compound phosphate. Formula optimization indicated that a minimum of 17.5% (w/w) wheat gluten was required for satisfactory dough formation. The incorporation of compound phosphate significantly enhanced noodle quality by increasing bound water content and disulfide bond formation (by 2.48 μmol/g), which consequently reduced breakage rate and cooking loss, and improved textural properties (manifested as reduced hardness) and tensile characteristics (increased breaking force and extended breaking distance). Furthermore, the modified noodles exhibited lower in vitro digestibility for both protein and starch, with resistant components reaching up to 47.74% of the total. Correspondingly, in vitro fermentation revealed that these noodles promoted the proliferation of key short-chain fatty acid-producing bacteria (e.g., Phascolarctobacterium, Veillonella, Lachnoclostridium, and Megasphaera), thereby elevating propionic and butyric acid levels and enhancing associated metabolic pathways. This study provides a viable approach for converting plantain flour into functional noodles with tailored techno-functional properties and potential gut health benefits, offering new insights into the utilization of resistant starch-rich materials.