Introduction

Noodles, with a rich history as a fundamental dietary element in Asian traditions spanning millennia, still enchant a global audience thanks to their unique tastes, wide range of nutrients, ease of preparation, and deliciousness [1, 2]. Noodles constitute a substantial proportion of wheat consumption in the Asian context, with an approximate share of 40% [3]. Furthermore, they exert a notable impact on the global scale, contributing to more than 12% of the overall wheat production [4]. The preceding study established that the consumption of noodles exhibited a notable upward trend in several Asian countries, including China (41,450 million), Indonesia (12,520 million), India (6730 million), Japan (5630 million), and Vietnam (5430 million) [5]. While the basic components of noodles traditionally comprise wheat flour and water, [6, 7] various substitutes like rice flour, buckwheat flour, and potato starch have found their place in the realm of culinary innovations [8]. Previous research endeavors have explored the use of legume husks, white, black, and red rice bran as potential alternative materials in the production of noodles [9, 10].

Black carrots, originally from Turkey, the Middle East, and the Far East, have garnered recent attention primarily for their distinctive color and high levels of anthocyanins [11]. A previous study on carrots revealed significant variations in key nutritional parameters. Carrots contain 88.8% moisture, 0.7% protein, 0.5% oil, and 6% carbohydrates. They contain 5.6% total sugar and 2.4% dietary fiber. Essential minerals present include calcium (34 mg/100 g), iron (0.4 mg/100 g), phosphorus (25 mg/100 g), sodium (40 mg/100 g), potassium (240 mg/100 g), magnesium (9 mg/100 g), copper (0.02 mg/100 g), and zinc (0.2 mg/100 g). Carrots are rich in carotenoids (5.33 mg/100 g) and essential vitamins, such as thiamin (0.04 mg/100 g), riboflavin (0.02 mg/100 g), and niacin (0.2 mg/100 g). They also provide a moderate amount of vitamin C (4 mg/100 g) and have an energy value of 126 kJ/100 g [12].

Certain purple or black carrot varieties (Daucus carota ssp. sativus var. atrorubens Alef.) are capable of amassing substantial levels of anthocyanins within their root tissues, with concentrations exceeding approximately 2000 mg/kg fresh weight in select genetic strains [13, 14]. They have been demonstrated to be potent antioxidants, showing several health benefits through antioxidants and other mechanisms [15]. Cyanidin 3-O-glycoside, a monomeric anthocyanin commonly found in numerous flowers, fruits, and vegetables [16], is particularly abundant in black carrots, where it is the predominant anthocyanin component [17]. Anthocyanins are the best-known natural red colorants used in food [18]. In addition to their coloring properties, interest in anthocyanins has intensified because of their potential role in reducing the risk of coronary heart disease, cancer, and stroke [19]. A previous study reported that the total phenolic content (TPC) (mg/100 g) of orange, black, yellow, and white carrots was 16.21, 74.64, 7.72, and 8.69, respectively [20]. Because of these properties, black carrot was chosen as the substitute in this project. However, many studies have been conducted on black carrots in Turkey and around the world. For this reason, recycling of residue materials into high value-added products has gained importance in recent decades, and the focus has been on utilizing residue (Baltacıoğlu, Baltacıoğlu, Tangüler [38]; Tanguler & Tatlısoy [21]). In this regard, the production and consumption of şalgam juice in our country has increased in recent years, and fermented black carrots, which are left over from şalgam juice production and generally cause environmental pollution or are rarely used as animal feed, have been utilized.

In this research, the objective was to employ fermented black carrot powder derived from şalgam juice waste as a viable alternative in the noodle production process, with the dual aim of creating a functional product while contributing to waste utilization efforts. Numerous studies in the existing literature have explored various materials as potential replacements for wheat flour in noodle production, thereby influencing the quality attributes of the resulting noodles [23,24,25,26]. Surprisingly, this study revealed that fermented black carrot waste powder has not been previously considered as a substitute in noodle production.

Materials and methods

Drying of carrots

Şalgam juice was produced by the traditional production method in the fermentation laboratory of Niğde Ömer Halisdemir University [27]. After the drinkable şalgam juice was removed, the remaining fermented turnip radish, setik (bulghur flour), and black carrots were separated [21, 22]. Specifically, separation was achieved by carefully handpicking black carrots from the mixture after fermentation. After the washing process was completed, the remaining fermented black carrots were dried using two different methods to be used in noodle production. The following drying methods were applied to these black carrots: Hot Air Drying and Freeze Drying.

Hot Air Drying: The residual black carrots from şalgam juice production were dried in a drying cabinet (Nuve KD 200, Ankara, Turkey) at 70 °C [28].

Freeze Drying: The residual black carrots from şalgam juice production were freeze-dried in a freeze-drying device (Scanvac, CoolSafe, Denmark) at 100 °C under 0.01 mbar pressure [29].

Following the drying process, dried black carrots were ground (Demsan, Turkey) and then sifted through a 60–80 mesh sieve. They were stored in air- and light-tight containers under refrigeration conditions for analysis and production.

Noodle production

For noodle production, 200 g of wheat flour, 40 g of eggs, 1 g of salt, and 80 ml of water were kneaded in a laboratory-type dough mixer (Kitchen Aid, USA) to obtain noodle dough [30]. The noodle dough was allowed to rest at room temperature for 15 min, and then each portion was rolled out to a thickness of 5 mm and a width of 2 mm. The dough was cut into equal lengths (4 cm) using a noodle cutting machine. The shaped noodle samples were dried overnight and used as the control sample. Shaped noodle samples were subjected to air drying under natural conditions at a temperature of 20–22 °C for approximately 12 h (Fig. 1).

Fig. 1
figure 1

Noodle production flow chart

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Experimental design

Residue fermented black carrot powder (WFBCP) dried in hot air (HA) and a freeze dryer (FD) was used in noodle production by processing it into a powdered form. In noodle production, a method was used, where the amount of wheat flour was reduced at the concentrations shown in Table 1 below, and an equivalent amount of WFBCP was used as a substitute.

Table 1 Production pattern of noodle samples
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Noodle analyses

Cooking time

For cooking time determination, 25 g of the product was weighed into a 500 ml beaker, and 450 ml of pure water at 100 °C was added. Subsequently, the beaker was covered. Every 10s, individual samples were taken and compressed between glass slides. The compression process continued until no uncooked white parts were visible in the samples. The duration without any porous white part remaining between the glass slides was recorded as the optimum cooking time [31].

Water absorption capacity

Calculated according to method [32], approximately 10 g of noodle samples were added to a 500 ml beaker, and 200 ml of pure water at 100 °C was added on top. After being left for the determined cooking time, the cooked product was weighed after draining for 3 min to determine its water absorption capacity. The results are reported as g water/g sample (dry basis).

Cooking loss (amount of solids leached into cooking water)

After determining the optimum cooking time, the samples were held for a specified duration. Subsequently, they were drained and rinsed in a 500 ml beaker. The cooking and rinsing water was made up to 500 ml with pure water and mixed. Then, 50 ml of this mixture was added to previously tared 100 ml beakers. After this step, the beakers were dried in a drying oven set at 105 °C until a constant weight was reached. The number of solids leached into the water was calculated on the basis of the dry weight according to the method [31].

Color measurement

The color values of the cooked samples were determined using a Minolta CR-400 instrument (Konica Minolta, Inc., Osaka, Japan). L* (lightness), a* (redness, greenness), and b* (yellowness, blueness) values were determined, and the Hue (color hue) value was calculated using the arctan (b*/a*) formula, whereas the chroma (saturation index) value was calculated using the formula (a2 + b2)0.5 [33].

Moisture content determination

The moisture content of the samples was determined according to the AACC 44–19 standard by applying a norm at 135 °C for 2.5 h [34].

Ash content determination

The ash content of the samples was determined according to AACC 08–01 by incinerating the samples in a muffle furnace at 550 °C [34].

Oil content determination

The crude oil content of the samples was determined using the Soxhlet system according to AACC 30–25 [34].

Total phenolic content (TPC) determination

The TPC content in uncooked noodles was determined using the Folin-Ciocalteu method [35]. According to this method, 0.2 ml of the sample was mixed with 5 ml of pure water, followed by the addition of 0.5 ml of Folin-Ciocalteu reagent. After waiting for 5 min, it was mixed with 1.5 ml of NaCO3 (75 g L−1), and after 30 min, measurements were taken at 765 nm using a UV–VIS spectrophotometer (Thermo Scientific Evolution 300, USA). Gallic acid was used as a reference, and the results were expressed as mg gallic acid equivalent per kg of sample (mg GAE/kg sample).

Antioxidant activity (AA) determination

The experiment for free radical scavenging activity in uncooked noodles was conducted using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical according to method [36]. Samples prepared at different concentrations were taken as 100 µL extracts, to which 3.9 mL of 0.1 mM DPPH solution (in 80% methanol) was added. After vortexing, the mixture was left in the dark at room temperature for 30 min. At the end of this period, the absorbances were read at 517 nm using a spectrophotometer (Thermo Scientific Evolution300, USA). In place of the sample, 100 µL of 80% methanol was used as a control under the same conditions. The percentage DPPH radical scavenging activity was calculated using the following equation:

$$\% {\text{ DPPH Radical Scavenging Activity }} = \, \left[ {\left( {{\text{Absorbance of Control}} - {\text{Absorbance of Sample}}} \right) \, /{\text{ Absorbance of Control}}} \right] {1}00$$

Total monomeric anthocyanin (TMA) content determination

The TMA content in uncooked noodles was determined using the pH differential method spectrophotometrically, according to the method described by [37]. For this analysis, potassium chloride buffer solution (pH 1) and sodium acetate buffer solution (pH 4.5) were used. The samples were diluted with potassium chloride buffer solution to achieve an absorbance between 0.4 and 0.6. Absorbances were read at 700 nm (A700) and the wavelength giving maximum absorbance (Amax), and the values were recorded. The results were calculated using the following formula:

$${\text{A }} = \, \left( {{\text{A}}_{{{\text{max}}}} - {\text{A}}_{{{7}00}} } \right){\text{pH1}} - \left( {{\text{A}}_{{{\text{max}}}} - {\text{A}}_{{{7}00}} } \right){\text{pH4}}.{5}$$
$${\text{TMA }} = \, \left( {{\text{A x MA x SF x 1}}000} \right) \, /{\text{ MS}}$$

In these equations, A represents the corrected absorbance difference, TMA stands for the total monomeric anthocyanin content, MA denotes the molecular weight of the standard anthocyanin, SF represents the dilution factor, and MS is the molar absorption coefficient of the standard anthocyanin.

Protein content determination

The protein content of the samples was determined using the Kjeldahl method, as described in AACC 46–12 [34]. The results are given as percentage dry basis.

Quantification of anthocyanins and phenolic acids using HPLC

The determination of phenolic and anthocyanin compounds in samples of noodle was conducted using the method outlined by [38].

Texture profile analysis

For texture profile analysis of the cooked products, a 35-mm cylindrical probe (P/35.5 kg) and a Texture Analyzer (TA XT2 Texture Analyzer, Stable Microsystems, Surrey, UK) were used. After being held at 100 °C for their optimum cooking times, the samples were drained and approximately 5-cm-long samples were arranged in parallel on the test platform. The samples were compressed at a rate of 2 mm/s to 75% of their original thickness. The first and second compression intervals were 2s each, and at least 7 measurements were recorded for each sample [39].

Sensory analysis

After cooking the noodle samples for the determined cooking times, they were allowed to rest for 2 min to drain excess water. Subsequently, sensory analysis was conducted on a 9-point hedonic scale [40]. Each sensory attribute of the samples was evaluated on a scale from 1 point (very bad) to 5 points (neither liked nor disliked) and 9 points (liked quite a lot) [41]. The samples were evaluated for color, stickiness, chewability, flavor, and overall rating (Fig. 2).

Fig. 2
figure 2

Sensory analysis form of samples

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Statistical analysis

The data were analyzed at a 95% confidence level using the Minitab 18 software package (Minitab Inc., State College, PA, USA), and one-way ANOVA was used for data analysis. Multiple comparison (Tukey) tests were also conducted to determine the differences between applications. Each experiment was repeated at least three times. The findings from physicochemical analyses of the noodle samples were assessed through the application of chemometric methodologies, specifically principal component analysis (PCA) employing Minitab 18 (Minitab Inc., State College, USA) as the analytical software tool.

Results and discussion

The analysis of WFBCP samples revealed the following values: moisture 6.05%, ash 2.10%, and color (L*, a*, b*) 43.14, 32.15, 2.05, TPC 4163 mg GAE/kg dry weight, AA 42.96%, TMA 4710 mg/kg, and protein 1.74% (w/w, dry basis), respectively.

Cooking time

The calculation of cooking time in noodle production is influenced by the interplay between water mobility, starch gelatinization, and the protein network [42]. The cooking durations for the noodle samples in this study ranged from 10 to 16 min, with the control sample undergoing a 13-min cooking process. Samples produced using hot air-dried powders generally showed a decrease in cooking time, whereas freeze-dried samples exhibited an increase, highlighting the impact of drying techniques and substitution concentrations. Notably, freeze-drying generally led to longer cooking times. Previous studies have emphasized the importance of shorter cooking times for efficient culinary preparation, and various ingredients, such as buckwheat flour and flaxseed, have been associated with reduced noodle cooking times [43, 44]. The cooking durations in this study align with the existing literature, demonstrating the relevance of ingredient composition and processing methods in determining optimal cooking times for noodle products [45,46,47].

Water absorption capacity

Water absorption capacity is critical for noodle texture, affecting softness and hardness [48]. The control sample shows the highest water absorption capacity, indicating that WFBCP substitution reduces absorption in noodle samples. “Hot air” dried samples generally have higher water absorption than “freeze drying,” with variations based on the WFBCP percentage. For example, HA10 with 10% WFBCP has higher absorption than other “hot air” samples. Water absorption in “freeze drying” samples also varies with WFBCP content, emphasizing the significant impact of WFBCP on absorption. These findings are essential for optimizing product design and processes, with statistically significant effects observed (p ≤ 0.05). Previous studies have reported varying effects of substitutes on water absorption in noodle production [49, 50].

Cooking loss

Cooking loss in noodle samples, as shown in Table 2, indicates the substance passing into the water during cooking. The control sample has a lower cooking loss (5.25%) compared with samples with WFBCP substitution, suggesting increased water absorption with WFBCP. “Hot air” treated WFBCP samples exhibit cooking losses ranging from 8.18% to 9.79%, generally higher at lower substitution levels (FD10 and FD20) compared to “freeze-drying” samples. Notably, cooking losses increase with higher substitution levels in “freeze-drying” samples, especially at 30% and 40% WFBCP content. Drying methods and WFBCP amounts significantly affected water-soluble matter (p ≤ 0.05). Prior studies have reported increased cooking loss with substitutes like potato powder in noodle production [26]. Superior noodle quality typically involves low cooking loss and high water absorption capacity [51]. The control sample in this experiment exhibited the highest water absorption capacity and the lowest cooking loss.

Table 2 Quality parameters of noodle samples
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Color analysis

The color analysis in Table 2 reveals significant variations in brightness (L* values) and color parameters (a*, b*, hue, and saturation index) of noodle samples with WFBCP substitution. The “Control” sample exhibits higher L* values, indicating greater brightness, whereas samples with WFBCP substitution showed lower L* values and increased darkness, which was statistically significant (p ≤ 0.05). The a* values, representing redness, significantly increased with WFBCP content, reaching the highest values at 28.42 (HA40) and 30.57 (FD30). In contrast, b* values, indicating yellowness, decrease with WFBCP substitution. The concentration of WFBCP significantly affects L*, a*, b*, hue, and saturation index, emphasizing its impact on color. This underscores the importance of optimizing both product formulation and color in noodle production. Previous studies on noodle samples made with wheat flour reported different color parameters, reflecting variations in the ingredients and processing methods [52, 53].

Water content

Table 2 reveals variations in the water content of WFBCP-substituted noodle samples dried using different methods. The control sample had a water content of 7.89%, whereas WFBCP substitution decreased the water content, ranging from 2.25% (HA40) to 7.49% (FD10). The maximum acceptable moisture content of noodle samples is specified to be 13% according to the Turkish Standard (TS 12950). Upon comparing our findings with this standard, it was observed that all samples were produced in accordance with the standard specifications. Increasing WFBCP content intensifies the reduction in water content. Careful selection of WFBCP addition rates is crucial for adjusting product characteristics. Studies on noodle samples with different wheat varieties reported moisture content ranging from 11.02% to 13.01% [54]. Aydin and Gocmen showed a decrease in moisture content from 8.04% to 6.60% with increasing oat flour usage rates. Our study’s water content in the control sample aligns with Aydın’s findings, emphasizing the impact of substitutes on water content [55].

Ash content

Table 2 presents the ash content results for noodle samples, indicating an increase with higher WFBCP concentrations for both drying methods. This signifies the influence of the WFBCP amount on the ash content, with organic matter contributing to ash formation. Noodle samples with 40% WFBCP substitution showed the highest ash contents: 7.08% (HA40) and 7.54% (FD40). Statistically significant effects of WFBCP concentration on ash content (p ≤ 0.05) highlight the importance of careful consideration in formulation. Drying methods, freeze drying, and hot air drying also impact the ash content, as suggested by variations in the results. The study’s control sample ash content aligns with values from Pozan [56], while it is lower than those reported by Mete [57].

Oil content

Table 2 displays the results of the oil content analysis for noodle samples. The control group exhibited an oil content of 1.75%, whereas WFBCP substitution, obtained through different drying methods, increased the oil content. The concentration of WFBCP also influenced oil content variations under different drying methods, with the highest values at a WFBCP concentration of 20% (3.58% FD20 and 3.61% HA20). The change in oil content with different WFBCP concentrations was statistically significant (p ≤ 0.05). Comparisons with previous studies revealed that the control sample’s oil content aligns with the report [58] but is lower than the values reported by Çalişkan Koç [59] and Arise [60].

Antioxidant activity, total monomeric anthocyanin, and total phenolic content

The antioxidant activity, total monomeric anthocyanin, and total phenolic content of noodle samples were analyzed and are presented in Table 2. The total phenolic content (TPC) in the control group was 440 mg GA/kg dry weight, and it increased with WFBCP substitution, reaching the highest values at a 40% WFBCP concentration [52]. The increase in TPC with WFBCP indicates potential health benefits. The antioxidant activity (AA) in the control sample was 53.8% and generally increased with WFBCP substitution, especially at a 40% concentration [61]. Statistical analysis confirmed the significant impact of WFBCP concentration on antioxidant activity. The increased AA levels suggest enhanced protection against food oxidation, particularly at higher WFBCP concentrations. The total monomeric anthocyanin (TMA) content also increased with WFBCP concentration, reaching the highest levels at 40% concentration for both drying methods [62]. These findings highlight the potential of WFBCP to enrich noodle samples with antioxidants, contributing to improved health benefits and protection against oxidative deterioration. Similar studies with various substitutes, such as cucumber pulp and pomegranate fruit powder, have reported increased antioxidant activity [61, 63], which is consistent with the results obtained in this study. The use of WFBCP, akin to black rice bran, was also shown to enhance polyphenolic, flavonoid, and anthocyanin content in noodles [62], emphasizing the potential for nutritional improvements in noodle production.

Protein content

The protein content in the control group of noodle samples was 12.49% (on a dry basis, w/w). The protein levels of the samples varied between 11.91 and 12.47% (on a dry basis). Furthermore, the use of WFBCP in noodle manufacturing resulted in reductions in protein content. Nevertheless, these reductions were not deemed statistically significant. The addition of WFBCP to noodle samples resulted in a maximum decrease in protein content of up to 4.64% compared with the control samples, where the HA40 drying process was applied. This led to protein loss in the noodle samples. The primary reason for this could be the low protein content of the added WFBCP. Comparisons with other studies revealed variations in protein content, ranging from 11.0% to 15.4% in wheat flour-based noodles and a 1.33 times higher content with sprouted quinoa flour [52, 64, 65]. Noodle samples with cantaloupe seed flour had protein contents ranging from 12.34% to 16.71% [56]. The protein values in this study were partially consistent with previous findings, although they were generally lower than the values reported in other studies. [55, 57]. This situation may be associated with the lack of protein content in WFBCP.

Anthocyanin and phenolic acid content

The anthocyanin and phenolic acid compounds of noodle samples are presented in Table 3 and Fig. 3.

Table 3 The anthocyanin and phenolic acid compounds of noodle samples
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Fig. 3
figure 3

HPLC chromatograms of phenolic compounds at 320 and 520 nm

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HPLC analysis was employed to identify and quantify individual anthocyanins and anthocyanin-free phenolic components in all extracts of noodle samples. According to the HPLC results, two anthocyanins and four anthocyanin-free phenolics were detected in the samples, and their respective quantities are presented in Table 3. Among the samples, the highest phenolic content was obtained in FD-WFBCP, whereas the lowest values were observed in the control noodle sample. The main phenolic content of ρ-coumaric acid reached the highest value in the FD-WFBCP sample at 448.877 ± 0.518 mg/kg DW, and in the same sample, the anthocyanin Cyanidin-3-rutinoside was determined to be 3650.177 ± 16.282 mg/kg DW. Additionally, freeze-drying of WFBCP samples proved to be more effective in preserving phenolic compounds compared with the hot air drying method. These results indicate that the addition of WFBCP to noodles at specific ratios increases the amounts of phenolic compounds compared with the control noodle sample. These findings align with the results reported by Yalcin [66].

Textural properties

Table 4 presents the textural characteristics of noodle samples, evaluated through textural profile analysis (TPA). Noodles were assessed for hardness, adhesiveness, cohesiveness, gumminess, chewiness, and resilience. Hardness increased with WFBCP substitution, reaching the highest values of 4793 g (HA20) and 4174 g (FD30). Adhesiveness decreased in samples obtained using both drying methods, indicating improved smoothness. Cohesiveness, springiness, and resilience generally decreased with WFBCP substitution, whereas chewiness values varied. The impact of different WFBCP concentrations and drying methods on the textural properties was statistically significant. Notably, previous studies have reported changes in textural properties during boiling, with dried noodles initially exhibiting higher hardness. The incorporation of other substitutes, such as carrot pomace, apple pomace, and cucumber pulp powder, also influenced noodle texture [61, 67,68,69].

Table 4 Textural properties of noodle samples
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Sensory analysis

Figure 4 presents the sensory analysis results of noodle samples rated on a scale from 0 to 10 by a panel of 10 evaluators. Color values generally increased with higher WFBCP concentrations, particularly at 40%, suggesting improved color quality. Stickiness decreased with WFBCP substitution, especially in high-concentration samples. Chewing characteristics varied with processing methods, as hot air-dried samples scored lower in chewing character, whereas freeze-dried samples showed increased scores with higher substitution rates. Flavor profiles received scores ranging from 4.0 to 5.83, with hot air-dried samples generally preferred. The control sample was the most preferred overall, followed by the HA30 and FD10 samples. These findings highlight the significant impact of drying methods and WFBCP concentrations on noodle sensory properties, emphasizing the need for careful processing and material selection for the desired product attributes.

Fig. 4
figure 4

Sensory properties of noodle samples. C: Control, HA10: 10% WFBCP + 90% wheat flour, HA20: 20% WFBCP + 80% wheat flour, HA30: 30% WFBCP + 70% wheat flour, HA40: 40% WFBCP + 60% wheat flour, FD10: 10% WFBCP + 90% wheat flour, FD20: 20% WFBCP + 90% wheat flour, FD30: 30% WFBCP + 90% wheat flour, FD40: 10% WFBCP + 90% wheat flour

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Chemometric analyses

Table 5 presents the principal components, eigenvalues, proportions, cumulative values, and factor coefficients from the principal component analysis (PCA) of 15 analyzed features, collectively accounting for 90.8% of the total variation. According to the results of the PCA analysis, we identified the relationships between variables in the dataset and determined the components that explain a significant portion of the total variance. PC1 (explaining 59.6% of the variance) showed a positive correlation with TMA (total monomeric anthocyanin) and a negative correlation with L* values, whereas PC2 (explaining 15.2% of the variance) exhibited a positive correlation with AA (ascorbic acid), water absorption capacity, and b* values. These findings help us understand how the examined properties are interrelated and how changes in the dataset are distributed. Particularly noteworthy is the significant relationship between TMA and L* values observed in PC1 suggests a potential connection between anthocyanins and the color properties of the products. Similarly, the association of PC2 with AA, water absorption capacity, and b* values allows us to better understand the impact of these properties on product quality (Fig. 5).

Table 5 Principal component analysis results for the first 4 principal components and matrix of noodle quality attributes
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Fig. 5
figure 5

Principal component analysis. a score plot b biplot of physicochemical properties of noodle samples

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Conclusions

The study delved into various facets of noodle production, revealing significant impacts of factors like WFBCP concentration and drying techniques. Higher WFBCP concentrations correlated with prolonged cooking times, especially in freeze-dried samples, whereas water absorption capacity varied across drying methods. Notable differences in cooking losses, particularly in freeze-dryer samples, indicate variations in the cooking process. Color values exhibited substantial disparities influenced by WFBCP concentration and drying methods, with freeze-dried samples generally presenting darker hues. The water content demonstrated statistically significant differences, albeit not uniformly across treatments. Ash content increased significantly with higher WFBCP concentrations, especially at 40%, signaling WFBCP’s impact on ash formation. The oil content in noodle samples also escalated significantly with increasing WFBCP concentration, reaching a peak at 20%. The total phenolic content (TPC) increased significantly with higher WFBCP concentrations, peaking at 40%, suggesting potential nutritional benefits. Antioxidant activity (AA) in the noodle samples similarly showed a significant rise with higher WFBCP concentrations, indicating enhanced protection against food oxidation. Total monomeric anthocyanin (TMA) content surged with increased WFBCP concentration, establishing WFBCP as a noteworthy source of anthocyanins. HPLC analysis revealed that the addition of WFBCP to noodles at specific ratios increased phenolic compound levels, with FD-WFBCP exhibiting the highest content, and freeze-drying proving more effective in preserving phenolic compounds than hot air drying. The protein content remained relatively stable across treatments. Sensory analysis, employing a 0 to 10 point scale, underscored the significant impact of processing methods and WFBCP concentrations on sensory attributes, particularly color, stickiness, chewing, flavor, and overall rating. The study emphasized the critical need for precise control over WFBCP concentrations and processing techniques to achieve desired attributes in noodle production, offering potential enhancements in color, flavor, and nutritional quality. Based on the analysis, the most appropriate condition for enhancing both the nutritional profile and sensory attributes of noodles is using a higher WFBCP concentration (up to 40%) and employing freeze-drying as the drying method. This combination optimizes phenolic compound retention, enhances antioxidant activity, and improves the overall sensory quality of the noodles, despite the increase in cooking time. Principal component analysis, representing 90.8% of the total variation, illuminated clear distinctions between the control sample and others, showcasing influential factors shaping noodle characteristics. The findings underscore freeze-drying as the standout method for retaining phenolic compounds and improving the nutritional profile of noodles, demonstrating its superiority over hot air drying in preserving key attributes.