Gluten‐Free Turkish Noodle (Erişte) Fortified With Artichoke Leaf and Green Lentil Protein Isolate: Textural and Nutritional Properties

Gluten‐free products are increasingly sought after due to dietary restrictions and health trends, but improving their nutritional and functional properties remains a challenge. The aim of this article was to develop gluten‐free Turkish noodle (erişte) made from quinoa and rice flours fortified with artichoke leaves (ALs) at three concentrations (5%, 10%, and 15%) and green lentil protein isolate (GLPI) at a concentration of 10%. According to the results, the moisture content of gluten‐free erişte samples was between 8.1% and 9.6%. The addition of GLPI to the formulation increased the protein content, while the incorporation of AL did not significantly affect the protein content compared to the GLPI control (PC). The highest carbohydrate content was found in the control sample, and the amount decreased when GLPI was added to the formulation. The addition of GLPI did not significantly change the hardness of gluten‐free erişte samples, while the hardness decreased significantly when AL was added to the formulation. Results also showed that the addition of AL into the formulation had a positive impact on antioxidant activity and phenolic content of gluten‐free erişte. According to the HPLC results, caffeoylquinic acid was only found in gluten‐free erişte samples fortified with AL. Notably, samples fortified with 10% and 15% AL demonstrated enhanced antioxidant activity, phenolic content, and flavonoid levels across various digestion stages, suggesting their potential for nutritional and functional improvement. These findings suggest that AL is a valuable functional ingredient for enhancing the health‐promoting potential of gluten‐free erişte, with 10% and 15% of AL emerging as promising formulations that balance nutritional enrichment, functional quality, and bioactive compound availability.