Determination of physicochemical, sensory, cooking properties and fatty acid composition of noodles enriched with flaxseed

The aim of this study was to investigate some physicochemical, cooking and sensory characteristics as well as fatty acid composition of traditional homemade noodles enriched with flaxseed at three different concentrations (0, 10, 15 and 20 % w/w). Following shaping of the enriched noodle doughs, the samples were dried and analyses were conducted. Moisture contents of the samples were in the range of 8.81-12.93 % and decreased significantly (P< 0.05) with the addition of flaxseed. Minimum and maximum α- linolenic acid levels were 53 % and 2.3 %, as determined in the control sample and the noodle enriched with 20% flaxseed, respectively. No significant difference was determined for the smell/taste and overall acceptability scores of the noodle samples containing flaxseed (P> 0.05) while there was significant difference between control sample and others (including flaxseed) (P< 0.05). Cooking times of the samples decreased significantly (P< 0.05) by flaxseed incorporation while the cooking loss of samples did not significantly change (P> 0.05). In this study, healthier noddle was produced using flaxseed.