Researching the possibilities of making noodles with tiger nut pomace

In this study researched about dietary fibre and to the flour of the tiger nut which is rich in minerals and which is newly developed (10%, 20%, 30%) additional noodle making possibilities were researched. It is aimed to gain functional properties to noodles. Some physical, chemical, total phenol and antioxidant properties with sensory properties were determined in raw materials and noodle. Respectively humidity values are 12.19% and 7.92%, ash values 0.47% and 1.33%, protein values 10.38% and 4.79%, fat values as 1.42% and 26.87%, dietary fibre values as 4.96% and 27.39% are calculated in raw materials. The moisture values of the noodles produced are between 8.48% and 11.24% ash values between 0.61% and 1.10%, protein values between 15.49% and 19.43% between 3.65% and 10.24%, and dietary fibre values between 3.65% and 10.24%. It was determined between 17.34%. It has been observed in additional of tiger nut and nutritional fibre, and fat content. In raw materials (wheat flour and Tiger nut flour), colour values are L* 95.40 and 67.18, a* 0.57 and 5.64, b* 9.31 and 21.5, c* 9.33 and 22.23, h as 86.46 and 75.3 measured. The colour values of the noodles produced are L* between 77.31 and 89.39, a* between 2.68 and 3.39, b* between 14.60 and 15.30, c* between 14.84 and 15.68, h between 77.48. It was measured between 79.63. The use of Tiger nut flour values the L* (brightness) and h (colour angle) values of the noodles decreased a* (redness), b* (yellowness) and c* (colour saturation) values in general as increased. Total phenolic amounts had determined as 73.23 µg GAE/g and 107.98 µg GAE/g with DPPH (% inhibition) method and antioxidant activity amounts had determined as %11.83 and %39.75. Noodles are also total phenolic substance amounts between 74.74 µg GAE/g and 87.32 µg GAE/g, DPPH (% inhibition) The antioxidant activity values were found to be between 12.57% and 17.89% with the method determined. While the weight gain value in the noodles was 148.99% in the control sample, it was dependent on the addition of Tiger nut. As a result, this ratio increased and reached the value of 201.38%. When we look at it, it is seen that it varies between 221.89% and 270.11% and there is a general increase is seen to volume increase values. The amount of dry matter transferred to the water in the control sample was 3.97% value, while it increased to high values such as 12.43% in the 30% substituted sample. It was determined that the amount of substance passing into the water increased with the almond flour ratio. When looking at the optimum cooking time, the control sample is 14.51 minutes, while the Tiger nut flour As the addition rate increased, the optimum cooking time decreased and 6.52 min in the 30% substituted sample was detected. Colour, cracks, surface smoothness in uncooked noodles, control sample with the highest score on the sensory appearance and general taste (order of preference) while noodles with 30% Tiger nut flour added the lowest score. Baked color, odour, taste, stickiness, appearance, mouthfeel (hardness) and general taste in noodles. (order of preference) sensory received a control sample with a high score and a 10% substituted sample. It received the lowest score 30% substituted sample. Tiger nut can be a good source of polyphenols to enrich foods. It can be said that it can improve the nutritional properties of foods. As a result of literature researches, has been shown to be beneficial to human health.