4. Conclusions

Partial substitution of wheat flour with mocaf and pumpkin flour significantly affected the physicochemical properties, bioactive compounds, starch digestibility, and structural characteristics of wet noodles. Increasing substitution levels reduced texture and deformation while increasing cooking loss due to the weakening of the gluten network and modifications in the starch–protein matrix. The incorporation of mocaf and pumpkin flour increased β‐carotene content, total phenolic compounds, and antioxidant activity, while promoting a more favorable starch digestibility profile. Structural observations using FTIR and SEM confirmed changes in the molecular and microstructural properties of the noodle matrix. The 60:20:20 formulation provided the best balance between structural integrity and sensory acceptance. Overall, these findings demonstrate that mocaf and pumpkin flour can be effectively utilized to develop functional wet noodles with improved nutritional and functional properties. These findings support the potential industrial application of mocaf and pumpkin flour as locally available ingredients for the development of value‐added functional noodle products. Future studies should evaluate in vivo glycemic responses, storage stability, and consumer acceptance under commercial processing conditions.