Functional Wet Noodles Based on Modified Cassava Flour and Pumpkin Flour: Physicochemical, Bioactive, Structural, and...

The use of local food ingredients in noodle products is increasing due to their potential to improve nutritional value and functional properties. This study evaluated the effect of partially substituting wheat flour with modified cassava flour (mocaf) and pumpkin flour on the physicochemical characteristics, bioactive compound content, starch digestibility fractions, structural properties, and sensory acceptance of fresh noodles. Noodles were prepared using five wheat flour: mocaf: pumpkin flour ratios of 100:0:0, 80:10:10, 70:20:10, 60:20:20, and 50:25:25 (w/w). Physicochemical properties, bioactive compounds, starch digestibility fractions, and structural characteristics were evaluated through color measurements, texture analysis (hardness and deformation), cooking quality assessment, β-carotene and total phenolic determination, antioxidant activity analysis, in vitro starch digestibility evaluation, Fourier-transform infrared spectroscopy (FTIR), and scanning electron microscopy (SEM). Increasing the proportion of mocaf and pumpkin flour significantly (p < 0.05) reduced noodle hardness from 7.79 to 5.35 N and deformation from 11.35% to 6.03%, while increasing cooking loss from 8.24% to 12.75%. Substitution also significantly increased β-carotene (2.29-124.46 μg/g) and total phenolic contents (0.14-4.94 mg GAE/g) (p < 0.05). The in vitro starch digestibility results indicated lower levels of RDS and an estimated glycemic index, whereas RS content increased. The 60:20:20 formulation exhibited the highest sensory acceptance. These results indicate that mocaf and pumpkin flour substitution improves the functional and nutritional properties of fresh noodles and supports their development as functional foods based on local ingredients.