Using tea waste as dietary fiber in noodle production made from white wheat flour

In this study, noodle production was carried out by adding 1%, 3% and 5% white wheat flour as dietary fiber, which is produced as waste in tea factories.By adding tea waste to the noodle product, its aimed to provide new functional properties to the noodle product, which is poor in terms of properties such as dietary fiber, protein, antioxidant and phenolic substances. In noodle samples; total dry matter, water activity, ash, protein, fat, color, total phenolic substance, dietary fiber, antioxidant, cooking analyzes and sensory analysis, the addition of tea waste into the noodles provideda significant increase in the amount of protein, total phenolic substance, antioxidant and dietary fiber of the samples. The sample with the highest protein content was determined in the noodle sample with 14,055 % and 1% tea waste. Total phenolic substance and antioxidant amounts increased due to the increase in the amount of tea waste in the product, with the highest total phenolic content (469,950 mgGAE/g) and antioxidant activity (ABTS:455,250 µM Trolox/kg; DPPH: 330,800 µM Trolox/kg) 5% tea wastes were detected in the added sample. Similarly; the highest total and insoluble dietary fiber amount was determined as 7,335 g/100g and 7,235 g/100g, respectively, in the 5% added sample. When the samples were evoluated sensorially, the most liked sample was the sample with 1% tea waste addition, the bitter taste and offensive tea smell in noodles with 3% and 5% additives caused the products to be negatively evaluated by the panelists. With the evaluation of this product, it will contribute to the national economy and the environment by both obtaining a product with improved functional properties and recycling of a waste product that is not evaluated.