Utilization of some spices in noodle production

In this study, noodles which have been widely consumed in our country and in the world for a long time are produced by adding certain spices (black seed, thyme, turmeric) in certain proportions to increase its nutritional properties and are investigated for the effects of these spices on the certain quality features of noodles. Spices used in the noodle formulations were black seed, powdered black seed, leaf thyme and powdered thyme added into the formulation at the levels of 1%, 2%, 3% and 4%; and turmeric at the levels of 0,5%, 1%, 1,5% and 2% (on flour basis, w/w). Some of the physical, chemical and sensorial properties of the spice added noodles are examined. It has been determined that the noodles produced with the addition of spices decreased the moisture content and increased the ash and protein values. In addition, the L *, a *, b * values of the noodles were significantly affected (p<0.05). With the addition of spices in increasing amounts to the noodles, it was determined that the optimum cooking time, water absorption and volume increase decreased compared to the control noodle, and the cooking loss increased. In the sensory analysis, the control noodle has the highest score in terms of general acceptability. As the addition rate of the spice increased, sensory and cooking properties of the noodle samples were negatively affected. For this reason, it is considered that up to 2% addition for both types and sizes of black seed and thyme and 0,5% for turmeric can be used successfully in order to enrich the noodle in an acceptable manner.