Usage of primitive wheat ( and flour and whole egg in noodle production.

The aim of this study was to improve the nutritional value and functional properties of noodles with the utilization of different primitive wheat and also whole egg. For this purpose, flours of two different primitive wheat ( and were used in noodle formulation replaced with wheat flour at 0%, 25%, 50%, 75%, and 100% ratio. Physical, chemical, textural, and functional properties of noodles were investigated. Noodle production was carried out with and without whole egg, and the effect of egg on noodle properties was also investigated. Noodle containing showed higher levels of protein, fat, antioxidant activity, and total phenolic content compared to -containing samples. Whole egg usage significantly ( < 0.05) affected the ash, fat, protein content, antioxidant activity, total yellow pigment, color value (L*, a* and b*), and cooking properties of noodle samples. The increased ratio of primitive wheat flour significantly improved the overall measured chemical properties of the noodles. Sensory analysis showed that primitive wheat had closer sensory scores to each other, and their usage above 50% affected sensory parameters negatively, on the other hand, the use of egg in noodle formulation had a positive effect on all parameters.