Techno-Functional and Sensory Performance of Ugandan Sorghum (Sorghum bicolor) Varieties in Gluten-Free Mechanically Formed Noodles

Growing demand for gluten-free functional foods has renewed interest in sorghum (Sorghum bicolor), a nutritious and climate-resilient cereal. This study evaluated the physicochemical and sensory performance of noodles produced from three Ugandan sorghum varieties: NASARRI-M060 (red), NASARRI-MS001 (white), and NASARRI-M003 (brown). A standardized multi-ingredient formulation was used, and cooking loss, optimal cooking time, water absorption capacity, moisture content, and instrumental color were measured. Sensory quality was assessed by quantitative descriptive analysis with a trained panel (n = 10) and a consumer acceptability test using a nine-point hedonic scale (n = 20). Sorghum variety significantly affected cooking loss (1.69–5.25%) and moisture content (5.83–6.35%) (p < 0.05), but not cooking time (3.33–4.00 min) or water absorption capacity (143.0–148.5%). NASARRI-M060 had the lowest cooking loss (1.69%), indicating greater noodle-matrix integrity, while NASARRI-MS001 received the highest appearance score (7.1 ± 1.0). The formulations had generally similar sensory profiles, although brown color intensity and grittiness differed significantly (p < 0.05). Overall acceptability ranged from 5.0 for NASARRI-M003 to 6.0 for NASARRI-MS001. NASARRI-M060 and NASARRI-MS001 therefore show promise for gluten-free noodle production under the tested conditions, although compositional characterization, formulation optimization, and evaluation with larger and more diverse consumer groups are needed.