Quality and nutritional attributes of whole einkorn flour and its suitability for fresh noodle production compared to whole wheat flour

Abstract

Background and ObjectivesThis study investigated the physicochemical properties, particle size, pasting properties, phenolic acids, carotenoid content, and fresh noodle quality characteristics of whole einkorn flour (WEF) in comparison with whole wheat flour (WWF). Three WEF samples from different cultivation regions in Turkey were analyzed.FindingsThe WEFs exhibited significant variations in all quality characteristics compared to WWF, influenced by different einkorn growing environments. Phenolic acid and carotenoid contents, along with antioxidant activity, were highest in WEF1 and WEF2, highlighting their potential nutritional benefits. Noodles made from WEF3 demonstrated quality equivalent to that of WWF, although their protein content and nutritional value were relatively lower than those of WEF1 and WEF2.ConclusionsThis research demonstrates the potential of WEF for fresh noodle production with quality comparable to WWF. The nutritional value varies by cultivation area, emphasizing the importance of selecting appropriate cultivars and growing conditions for optimal results.Significance and NoveltyThis study highlights, for the first time, the nutritional value and quality characteristics of WEF influenced by growing areas, impacting its suitability, equivalent to WWF, for producing fresh noodles.