Tuncel, Nese YilmazKaya, EsraKaraman, Melis2025-01-272025-01-2720170009-03521943-3638https://doi.org/10.1094/CCHEM-12-16-0289-Rhttps://hdl.handle.net/20.500.12428/22046Infrared-stabilized rice bran was substituted into Turkish noodles (eriste) at the levels of 10, 20, and 30%, and the effects of the incorporation on proximate composition, color, cooking properties, thiamin and riboflavin contents, mineral composition, and sensory and textural properties were investigated. Crude fat, protein, dietary fiber, B vitamins, Mg, K, P, Mn, Ca, and Se contents of the noodles increased significantly with increasing substitution level (P < 0.05). Optimum cooking time increased with increasing levels of incorporation. Swelling volume and water absorption of the noodles substituted with 20 and 30% rice bran increased significantly (P < 0.05). However, cooking loss was not significantly affected by the substitution. The effect of rice bran inclusion was insignificant on hardness (P > 0.05), whereas adhesiveness, cohesiveness, and springiness of rice bran substituted noodles were significantly lower when compared with the control (P < 0.05). Structure/texture, taste/flavor, and overall acceptability scores of the control noodles and the noodles substituted with rice bran at the level of 10% were not significantly different (P > 0.05). However, substitution levels higher than 10% negatively affected the sensory scores.eninfo:eu-repo/semantics/closedAccessCooking QualityGamma-OryzanolBrown RiceStabilizationFlourIngredientStabilityVitaminsFoodsOilArticle94590390810.1094/CCHEM-12-16-0289-RQ3WOS:0004147312000192-s2.0-85029481940Q2