In this study, chia seed flour (CSF) was used in gluten-free noodle formulation at different levels (0, 10, 20 and 30%, w/w) with and without diacetyl tartaric esters of mono (and di) glycerides (DATEM). Chemical, nutritional, sensory properties and cooking quality of gluten-free noodle samples were investigated. Protein, fat, antioxidant activity and total phenolic content of gluten-free noodles increased by 1.7, 5.5, 2.6 and 2.0 times at 30% usage level of CSF as compared to control sample. Phytic acid and phytate phosphorus content increased from 168.30 mg/100 g and 47.46 mg/100 g to 1057.69 mg/100 g and 298.27 mg/100 g, respectively with CSF usage. Increase of CSF level in gluten-free noodle samples caused an expected increase in the amounts of Ca, P, K, Mg, Fe and Zn. Noodle samples containing CSF showed darker colour than control. Significant increase was observed in volume increase and weight increase values with CSF addition. DATEM reduced cooking loss values of noodle samples. The use of CSF improved the gluten-free noodles taste and odor score. As a result, 20% of CSF with DATEM can be used in gluten-free noodle formulation with acceptable sensory attributes of raw and cooked samples. The present results showed that CSF had a good potential to improve the nutritional quality of noodle.

Wheat flour used in Turkish noodle (erişte) production was replaced with wheat germ (0, 10, 20 and 30 %) and β-glucan (0 and 4 %). Noodle samples were analyzed for their moisture, ash, protein, fat, mineral contents, color values and sensory properties. Cooking properties as volume increase (VI), weight increase (WI) and cooking loss (CL) were also determined. Wheat germ increased the ash, protein, fat and mineral contents of the noodles. β-glucan had an improving effect especially on Ca, Fe, Mg and P contents of noodle samples. While wheat germ raised VI values of the noodle, β-glucan had a negative effect on VI. The CL of noodle samples varied between 5.8 % and 7.3 %. Decreasing sensory scores obtained at high level of wheat germ with and without β-glucan. The present results showed that wheat germ and β-glucan have a good potential for increasing nutritional quality of noodle.

In this study, gluten‐free flour mixture (75% rice flour + 15% chickpea flour + 10% carrot flour) was replaced separately with 5% of grape seed, pomegranate seed, flaxseed, poppy seed, and turmeric to improve the nutritional composition of gluten‐free cakes. Incorporation of flaxseed and turmeric caused a decrease in the volume index compared to the gluten‐free control sample. The protein and fat content of the cake samples prepared with flaxseed and poppy seed were found to be higher than the gluten‐free control samples. Significant increases (p < .05) were determined in antioxidant activity and total phenolic contents of gluten‐free cake samples in all supplementations. Flaxseed and poppy seed increased Ca, Mg, and P contents of cake samples. The hardness values of cake samples increased with the use of grape seed, pomegranate seed, flaxseed, poppy seed, and turmeric. Gluten‐free cakes containing flaxseed and poppy seed were highly appreciated by panelists. Practical Applications Grape seed and pomegranate seed by‐products of the food industry, poppy seeds, flax seeds, and turmeric are valuable ingredients due to their rich content of bioactive substances. The use of these additives improved in the nutritional composition of the gluten‐free cake samples. People with gluten‐related disorders will have the opportunity to meet their nutritional needs with the consumption of these products. Enrichment of cakes especially with poppy seed and flaxseed has revealed successful results in terms of both nutritional and sensory properties. A new cereal‐based products has been developed for the gluten‐free functional product market.

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