Production of Turkish noodles enriched with kohlrabi

The aim of this study is to ensure that the kohlrabi, which is rich in vitamin C, potassium, magnesium, protein and antioxidant content grown in the Mediterranean region, is used for the production of Turkish noodles and to develop an alternative flavor by increasing the nutrient contents of the Turkish noodle. Cooked kohlrabi puree was added to the noodle recipe at 15 and 30% (by weight, on a flour basis). Addition of kohlrabi on the nutritional values (moisture, ash, protein, fat, carbohydrate and total calories), quality characteristics (weight increase, volume increase, cooking loss, cooking time and pH), color values (L*, a* and b*) and sensory properties (color, odor, firmness, stickiness, elastic structure, homogeneous structure, flavor and general taste) of Turkish noodles were examined. As a result of the analysis, it was observed that while the kohlrabi additive enriches the nutrient content of the noodle, there is no significant difference between the control noodle sample and the kohlrabi added samples in terms of quality and sensory properties. In addition, it was concluded that the effect of kohlrabi addition on the textural properties and antioxidant content of the Turkish noodle should be evaluated with further studies.