GIDA, cilt.45, sa.6, ss.1061-1072, 2020 (Hakemli Dergi)
Chestnut flour (CNF) was added as a substitute for wheat flour in the ratios of 5%, 10%, 20%, 30% and
40% (w/w) to noodle. The physiochemical, cooking and sensory properties of the CNF -added noodles
were determined. The total dietary fiber and ash contents of the noodles increased with increasing CNF,
while the calorie values decreased compared with control. Decreasing L* and b* values, darkening color and
increasing a* values were observed with increasing CNF addition. The CNF addition caused increased
cooking loss and decreased volume expansion and weight gain in noodles. According to the sensory analysis,
the control sample had the highest overall appreciation score, followed by the 10% CNF-added noodle
sample. The results of the study showed that chestnut flour can be added to improve the nutritional and
functional properties of noodle and other grain products and use of chestnut flour can contribute to the
functional food market.