Enhancing the texture and bio-functional properties of gluten-free rice noodles through Eisenia cokeri seaweed incorporation

Roca-Matias I.I.; Omote-Sibina J.R.; Landauro C.V.; Quispe-Marcatoma J. · CYTA - Journal of Food (2025) · DOI: 10.1080/19476337.2025.2532493

Resumen

This study investigated the incorporation of Eisenia cokeri seaweed powder (EcSP) into gluten-free rice noodles at 0 %, 5 %, 10 %, and 15 % substitution levels (rice flour/EcSP; w/w) to enhance their structural and bio-functional properties. Incorporating 10 % EcSP reduced the water contact angle from 93.5° to 62.0° and the average pore size from 54.1 µm to 22.4 µm. Cooking loss reached a maximum of 15.6 %, while water uptake and volume expansion remained statistically unchanged. Tensile strength enhanced at 5 % and 10 % EcSP, with a Young’s modulus of 2.91 kPa at 10 %. Sensory evaluation indicated the highest acceptability at 10 % EcSP. At this level, total phenolic content reached 70.71 mg GAE/100 g, and ABTS antioxidant capacity was 2721.52 µmol TE/100 g. This is the first report on the use of EcSP in gluten-free noodle formulations, supporting its potential application in functional food.

Instituciones: Universidad Nacional Mayor de San Marcos; Universidad Nacional Agraria La Molina