Effect of Teff and Flaxseed Flours on Gluten-Free Noodles

Celiac.com 10/23/2025 - Gluten-free products are in high demand, not only for people with celiac disease and gluten sensitivity but also for those seeking health-oriented diets. However, many gluten-free foods lack key nutrients found in wheat-based products. This study explored how adding teff flour and flaxseed flour to gluten-free noodles could improve nutritional value, texture, and cooking performance without sacrificing taste and consumer acceptance.

Study Purpose

The main aim was to determine how replacing part of the main gluten-free flour mix with teff flour (10–30%) and flaxseed flour (10–30%) affects:

• Color and appearance
• Cooking performance and texture
• Nutritional content
• Sensory (taste and texture) appeal

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Researchers sought to find the optimal balance where nutritional improvements could be made without significantly lowering consumer acceptance.

Nutritional Contributions of Teff and Flaxseed

Teff and flaxseed are naturally rich in protein, minerals, and beneficial plant compounds. Teff contains high amounts of iron, magnesium, and manganese, while flaxseed is a good source of calcium, zinc, and healthy fats, particularly omega-3 fatty acids. Both flours contain phenolic compounds that boost antioxidant activity.

In this study, adding 30% teff or flaxseed to noodles substantially increased protein, ash (mineral content), and antioxidant capacity. Mineral content rose significantly, with increases of up to four times the original values for calcium and iron. These changes could help address common nutrient gaps in gluten-free diets.

Appearance and Color Changes

Adding teff and flaxseed flours darkened the noodles, reduced brightness, and altered yellow and red tones. Flaxseed caused a greater decrease in brightness than teff due to its higher mineral and fiber content. While these color changes were measurable, they are common in whole-grain and enriched products and may signal higher nutritional quality.

Cooking and Texture Performance

When teff or flaxseed was added, noodles absorbed less water and expanded less during cooking compared to the control. This was more pronounced with flaxseed, which contains higher levels of protein, fat, and fiber that can limit swelling. Cooking loss – the breakdown of starch and other solids into the water – was higher in teff-enriched noodles but lower in flaxseed-enriched noodles. Lower cooking loss is desirable, as it means the noodles hold their structure and do not make the cooking water cloudy.

Firmness increased with higher levels of flaxseed, leading to a harder texture. While some firmness is good for bite, too much can negatively affect consumer preference.

Chemical and Health-Related Properties

Noodles with teff or flaxseed showed large increases in antioxidants and phenolic compounds. These plant-based compounds can help reduce oxidative stress in the body. Both flours also raised phytic acid levels. While phytic acid can reduce the absorption of certain minerals, it also has potential health benefits, including antioxidant, anti-cancer, and heart-protective effects. By consuming these enriched noodles, individuals could boost their intake of important minerals while benefiting from additional plant-based compounds.

Sensory (Taste and Texture) Results

Consumer testing showed that moderate additions of teff (up to 20%) maintained good taste, texture, and overall acceptability. Higher levels of teff slightly reduced smoothness and chewiness but remained generally liked. Flaxseed at 10% was well tolerated, but higher levels (20–30%) reduced flavor and chewiness scores due to its sticky texture and stronger taste. This suggests that while flaxseed has excellent nutritional benefits, it should be used in smaller amounts for best consumer acceptance.

Optimal Formulation

The results indicate that the best balance between nutrition, texture, and consumer appeal is achieved with:

• Up to 20% teff flour
• Up to 10% flaxseed flour

These levels provided meaningful boosts in protein, minerals, and antioxidants while keeping cooking performance and sensory qualities acceptable.

Implications for Gluten-Free Diets

For people with celiac disease or gluten sensitivity, this study is significant because it offers a way to enhance the nutritional quality of gluten-free staples. Gluten-free products are often lower in protein, fiber, and minerals, which can lead to deficiencies over time. By incorporating teff and flaxseed into noodles, individuals can increase their intake of key nutrients like iron, calcium, magnesium, and omega-3 fats without relying on supplements. The improvements in antioxidant content may also provide additional long-term health benefits.

Conclusion

Teff and flaxseed flours are promising ingredients for boosting the nutritional value of gluten-free noodles. When used in moderate amounts, they can enhance protein, mineral content, and antioxidant activity while maintaining taste and texture that consumers enjoy. For those on gluten-free diets, such enriched noodles could help address nutritional shortfalls and add variety to meal options, making gluten-free living healthier and more satisfying.

Read more at: researchgate.net