Comparing Effects of Conventionally and Ultrasonically Extracted Flaxseed Mucilages as Sustainable Egg Replacers on the Technological Properties and Nutritional Quality of Dried Wheat Noodles

values decreased when fully replacing eggs with flaxseed mucilage. The use of sonicated mucilage resulted in higher ΔE (4.20), water uptake (195.5%), volume increase (238.1%) and firmness (5.09 N) values in noodles compared to conventionally extracted ones (3.88%, 193.1%, 217.5%, and 4.85 N, respectively). On the other hand, noodles made with 100% flaxseed mucilage had lower cooking loss (4.42%) and higher firmness (5.82 N) than 100% egg noodles (5.32% and 4.30 N, respectively). Mucilage type had no notable impact on the moisture, ash, protein and carbohydrate contents. Replacing 100% of eggs with flaxseed mucilage decreased the fat content (~84.5%) and energy value and increased carbohydrate content of noodles. Although the protein content of noodles decreased by replacing eggs with mucilage, all noodle samples still had a protein content above 13.5%. Replacing 100% of eggs with mucilage reduced the total phenolic content of samples from 0.43 to 0.39 g GAE/kg. Besides that, both mucilage types demonstrated similar antioxidant properties in noodles. Compared to conventional mucilage (7.39), sonicated mucilage revealed greater overall acceptability scores (7.68). However, replacing 100% of eggs with mucilage slightly reduced the overall acceptability of noodles. The findings suggest that flaxseed mucilage, especially extracted by ultrasonication, is a promising replacer for eggs in the production of acceptable energy-reduced wheat noodles.