Abstract
Noodle is a traditional food prepared mainly with wheat flour, salt, and water. Antioxidants like phenolics in foods can remove reactive oxygen and protect humans against degenerative illnesses like cancer and cardiovascular diseases. In this study, it was aimed to improve the noodle formulation by adding ground marjoram (2.5%, 5%, and 10%, w/w) to improve the functional properties of noodles, and to determine the physical properties and chemical composition of control and fortified noodles. Some physical (color, texture), chemical (moisture, ash, fat, protein, extractable and hydrolyzable antioxidant capacity, and total phenolic content), sensory quality properties of the noodles were evaluated. The results showed that the additional amount of marjoram caused a significant increase in the antioxidant capacity of the samples. The ash and protein content values of the noodles increased significantly with the addition of marjoram. Noodles containing 10% marjoram had the highest antioxidant capacity and total phenolic content, whereas they had the lowest sensory acceptability compounds.
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