Investigation of the effect of chestnut flour additive on nutritional and quality properties of noodle

The purpose of this study is to investigate the effect of chestnut flour additive on nutritional and quality features of noodle. A functional product with high nutritional value was produced by the addition of chestnut flour in different substitution rates to the formulation of noodle instead of wheat flour. In addition, some functional features and sensory analyses were determined. According to control usage of chestnut flour in noodle, while the amount of moisture was reduced, the amount of ash and oil were increased. In the chestnut flour, total dietary fiber was determined as 23.57%, it was found that TDF content was increased from 2.78% to 10.77%. Examining nutritional values of chestnut flour doped noodle, it was found significantly lower compared to the control sample. İt was figured out that chestnut flour additive caused a reduction in weight and volume increase of noodle. Baking loss was found to be higher in all chestnut flour doped noodle compared to control noodle. İt has been determined that L and b values are significantly reduced, a value in increasing. İt has been observed that chestnut flour doped noodle are admissible. Besides, the highest point was given to 10% and 20% chestnut flour doped noodle. As a result, usage of chestnut flour in the production of functional noodle enriched the product by enhancing nutritional and sensory features. It is believed that the usage of chestnut flour in different products as additive will increase the product diversity and contribute to the functional food market.