Impact of Black Lentil, Flaxseed, Faba Bean, Rye and Oat Flours on Physicochemical and Textural Properties of Lasagna Noodles

This research was carried out to reveal the effect of black lentil flour (BLF), flaxseed flour (FSF), faba bean flour (FBF), rye flour (RF) and oat flour (OF) on the physical, chemical, textural, cooking and sensory properties of lasagna noodles. Wheat flour in the lasagna noodles formulation was replaced by 20% of BLF, FSF, FBF, RF and OF, separately. Enriched lasagna noodles had higher volume increase and cooking loss values than the control samples. The protein contents of lasagna noodles containing BLF and FBF were found to be 24.6 and 21.6% higher than the control sample. Lasagna noodles containing RF revealed the highest firmness value. In lasagna noodles, the highest Total phenolic content (TPC) and antioxidant activity (AA) were determined in the sample containing FSF, followed by the sample containing FBF and BLF, respectively. Among the lasagna noodles, the highest phytic acid content was determined in the sample containing FBF, while the control sample revealed the lowest amount of phytic acid. The use of FSF, BLF, FBF and OF in the formulation increased the Ca, Fe-Zn, Mg and Mn amounts of lasagna noodles by 1.98-, 1.5-1.7-, 1.8- and 1.8-fold, respectively. Lasagna noodles prepared using BLF had the highest total color difference value. In sensory analysis, FSF had the lowest overall acceptability value among the cooked lasagna noodle samples. The overall evaluation of all analyzed quality parameters indicates that FBF, RF, and OF can be successfully used in lasagna noodles production.