Aktaş, KübraBilgiçli, NerminLevent, Hacer2020-03-262020-03-2620150022-11550975-8402https://dx.doi.org/10.1007/s13197-014-1677-zhttps://hdl.handle.net/20.500.12395/32241Wheat flour used in Turkish noodle (eriAYte) production was replaced with wheat germ (0, 10, 20 and 30 %) and beta-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. beta-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, beta-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 beta-glucan. The present results showed that wheat germ and beta-glucan have a good potential for increasing nutritional quality of noodle.en10.1007/s13197-014-1677-zinfo:eu-repo/semantics/openAccessWheat germbeta-glucanNoodleEristeMineralArticle5296055606026345028Q1WOS:000360077300074Q3