Effect of lentil flour incorporation on the sensory, nutritional, and functional properties of noodles

Abstract This study focuses on the development and evaluation of lentil-infused noodles as a nutritious and functional food alternative for health-conscious consumers. Various formulations of lentil flour (10%, 20%, 30%, and 40%) were combined with wheat flour to produce lentil-enriched noodles. The sensory attributes, nutritional composition, functional properties, and storage stability of these noodles were assessed. Sensory evaluation revealed that the formulation with 30% lentil flour (LIN-30) had the highest acceptability, particularly in terms of flavor and texture. Proximate composition analysis showed that LIN-30 had significantly higher protein (15.84 g/100 g) and fiber (3.14 g/100 g) content compared to control wheat noodles. Additionally, LIN-30 exhibited a moderate glycemic index of 60.57 ± 0.07, making it suitable for individuals looking to manage blood sugar levels. In vitro protein digestibility was also favorable, with a digestibility rate of 72.59 ± 1.12%. The mineral content of LIN-30 was enriched, showing higher levels of iron, zinc, and manganese than the control noodles. Texture profile analysis revealed that LIN-30 had good firmness and elasticity, although slightly lower than that of control noodles. Furthermore, LIN-30 demonstrated good storage stability, maintaining its nutritional and sensory properties over a three-month period. Overall, lentil-infused noodles, especially the LIN-30 formulation, offer a promising, affordable, and nutritious option for individuals seeking healthier noodle alternatives.