Evaluation of quality characteristics of noodles enriched using different proportions of lupine flour

The aim of this study is to produce pasta with a higher nutritional value by adding flour mixtures obtained by mixing different proportions of whole wheat flour with lupin (Lupinus albus L.) flour, which has been widely consumed in our country and around the world for many years. This study also aims to investigate the effects of the produced pasta on certain quality and nutritional properties, to provide foresight to both producers and consumers by creating an enriched food product alternative, and to promote the recognition of lupin flour, which is rich in protein and dietary fiber and grown in the Mediterranean Region of our country. Pasta samples were prepared by adding lupin flour to whole wheat flour in proportions of 10% and 20% (by weight, based on flour). The analyses showed that the addition of lupin flour enriched the nutritional content of the pasta, and between the control pasta sample (100% whole wheat flour) and the fortified samples, the L* value decreased while the a* and b* values increased. As the addition rate of lupin flour to the pasta increased, the sensory properties were negatively affected, and while the control pasta had the highest score of 4.7 in terms of overall liking, the scores decreased with increasing lupin flour. The increased lupin flour improved microbiological quality, with the lowest values of Total Mesophilic Aerobic Bacteria (TMAB) and Total Mold and Yeast (TMY) counts detected in the sample containing 20% lupin flour compared to the control sample, and Salmonella was not detected in any of the samples. In terms of texture properties, hardness values increased, stickiness decreased, and flexibility and cohesiveness (the capacity of the dough to hold together) values decreased. Additionally, it was observed that the phenolic component and mineral content of the pasta samples enriched with lupin flour increased. This situation is thought to increase the antioxidant capacity of the pasta and mineral intake. In conclusion, the use of lupin flour in pasta production offers a nutritionally enhanced, health-beneficial alternative. This enriched product has the potential to increase food diversity and expand healthy eating options. However, further research and development are needed to improve sensory acceptability and optimize texture properties.