Nutrient and specification enhancement of fortified Asian noodles by chickpea flour substitution and transglutaminase treatment

Effects of supplementation chickpea flour (CF) (10% and 20%) to wheat (WF) followed by Transglutaminase (TGase) treatment (0–1.2%) were investigated synergistically boost nutritional texture properties Asian noodles. The results showed that CF diluted both gluten-forming proteins starch content the blend, resulting in weak dough, high cooking loss, poor sensory quality. However, TGase at 0.4–0.8% dosage could effectively recover dough structure crosslinking, including as evidenced Mixolab, SDS-PAGE, dynamic viscoelasticity. latter also distinguished distinct treated from gluten-network. SEM revealed improved network matrix well-embedded granules raw cooked noodles substituted with 10% 0.4% had lowest loss comparable qualities WF control (p < .05).