Investigation of certain nutritional properties of noodle enriched with raw flaxseed

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F. Yuksel


noodle, raw flaxseed, resistant starch, glycaemic index, minerals


In this study, traditional homemade noodles were enriched with raw flaxseed and some nutritional properties such as resistant starch (RS), total starch, total dietary fibre (TDF), estimated glycaemic index (eGI) and major mineral composition of final products were investigated. Flaxseed was supplemented into the noodle mixture at three different concentrations (10, 15 and 20 g/100 g). RS content of the samples was in the range of 0.61-2.14 g/100 g and the highest RS was found for the sample having 10% flaxseed. Maximum TDF value was determined to be 8.28% for the noodle sample enriched with 20% of flaxseed while that of control was 1.68%. Estimated eGI of the samples was not significantly affected by the flaxseed fortification while mineral composition of noodle samples was significantly affected by the flaxseed addition (P<0.05). The major mineral compounds present in the samples were sodium, potassium, magnesium and phosphorus. It could be concluded that the noodle enriched with 10% of flaxseed would be a healthier alternative product for consumption.

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