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<p><i>Wolffia globose</i> is recognized as a rich source of plant-based protein. Due to its high protein content, ease of cultivation, and sustainability, <i>Wolffia</i> has emerged as a promising alternative protein for future food applications. This study investigated the substitution of chicken egg with <i>Wolffia</i> in fresh noodle production at replacement levels of 25%, 50%, 75%, and 100%. The findings revealed that noodles made with <i>Wolffia</i> retained protein content comparable to the 100% chicken egg formulation. Moreover, a significant increase in ash content and a decrease in fat content (<i>p</i> &lt; 0.05) were observed with higher <i>Wolffia</i> substitution. The use of fresh <i>Wolffia</i>, which has a naturally high moisture content, significantly increased the moisture content of the noodles compared to the control. Despite these compositional changes, no significant difference in tensile strength was detected among the formulations (<i>p</i> &gt; 0.05), elasticity was also not adversely affected. In terms of appearance, the noodles exhibited a noticeable dark green coloration that intensified with higher <i>Wolffia</i> content. These results suggest that <i>Wolffia</i> can be effectively used as a nutritional and functional substitute for chicken egg in fresh noodles without compromising product quality, while also offering potential health-related appeal.</p>

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Effect of egg replacement by Wolffia on physicochemical properties of fresh noodles

  • 期刊论文

  • 发表日期：

    2026年7月14日

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  • Sunisa Roidoung,
  • Pornwanut Chaiwan,
  • Mantana Suttichum,
  • Dudcheewan Kampapongsa

摘要

Wolffia globose is recognized as a rich source of plant-based protein. Due to its high protein content, ease of cultivation, and sustainability, Wolffia has emerged as a promising alternative protein for future food applications. This study investigated the substitution of chicken egg with Wolffia in fresh noodle production at replacement levels of 25%, 50%, 75%, and 100%. The findings revealed that noodles made with Wolffia retained protein content comparable to the 100% chicken egg formulation. Moreover, a significant increase in ash content and a decrease in fat content (p < 0.05) were observed with higher Wolffia substitution. The use of fresh Wolffia, which has a naturally high moisture content, significantly increased the moisture content of the noodles compared to the control. Despite these compositional changes, no significant difference in tensile strength was detected among the formulations (p > 0.05), elasticity was also not adversely affected. In terms of appearance, the noodles exhibited a noticeable dark green coloration that intensified with higher Wolffia content. These results suggest that Wolffia can be effectively used as a nutritional and functional substitute for chicken egg in fresh noodles without compromising product quality, while also offering potential health-related appeal.