The Influence of Fenugreek Seed Powder Addition on the Nutritional, Antioxidant, and Sensorial Properties of Value-Added Noodles

Table 2

Functional properties of fine wheat flour (FWF), fenugreek seed powder (FSP), and supplemented composite noodles (g/100 g).

Treatment	SP (%)	Sol (%)	FC (%)	BD (g/mL)
FWF	210.80 ± 4.7^a	18.60 ± 0.8^b	92.25 ± 1.3^b	0.58 ± 0.01^b
FSP	105.35 ± 3.4^b	31.20 ± 0.9^a	155.00 ± 5.3^a	1.23 ± 0.07^a
T0	144.00 ± 6.07^a	7.99 ± 0.40^de	77.60 ± 2.66^b	0.51 ± 0.02^d
T1	142.50 ± 6.07^a	8.43 ± 0.26^c-e	78.30 ± 2.77^b	0.59 ± 0.02^c
T2	141.25 ± 4.77^a	8.86 ± 0.37^b-d	79.40 ± 3.58^ab	0.62 ± 0.02^bc
T3	139.75 ± 4.77^a	9.22 ± 0.39^a-c	81.50 ± 1.27^ab	0.65 ± 0.01^a-c
T4	137.00 ± 5.78^a	9.54 ± 0.40^ab	84.20 ± 2.25^ab	0.67 ± 0.02^ab
T5	135.00 ± 6.36^a	9.93 ± 0.39^a	87.10 ± 4.10^a	0.70 ± 0.02^a

Values are presented as means ± SD (n = 3). Values having similar lettering in each column show non-significance at . T₀ = 100% fine wheat flour (FWF) based noodles (control), T₁ = 2% FSP-supplemented noodles, T₂ = 4% FSP-supplemented noodles, T₃ = 6% FSP-supplemented noodles, T₄ = 8% FSP-supplemented noodles, T₅ = 10% FSP-supplemented noodles. SP = swelling power, Sol = water solubility, FC = foaming capacity, BD = bulk density.