This study aimed to evaluate how egg addition modulates the functional, physicochemical, nutritional, antioxidant, and sensory properties of noodles fortified with grape leaf powder (GLP; 0–10%). Noodles were produced with or without whole egg and analyzed for color, cooking quality, texture, chlorophyll content, phenolic fractions, antioxidant capacity (DPPH, FRAP, CUPRAC), and mineral composition. Sensory acceptability was assessed by twenty semi-trained panelists using a 7-point hedonic scale. Statistical differences were evaluated using Duncan’s multiple range test (p < 0.05). Egg incorporation significantly improved water uptake (124.63% vs. 108.86%), volume increase (159.27% vs. 152.80%), and reduced cooking loss (4.21% vs. 5.64%). Increasing GLP levels decreased L* values while total chlorophyll rose markedly (6286.51 → 9113.48 mg/kg). GLP substantially enhanced antioxidant activity, with DPPH reaching up to 1178.92 mg TE/kg and CUPRAC up to 25.43 µmol TE/g. Total phenolic content increased from 6286.51 to 9113.48 mg GAE/kg, dominated by bound phenolics. GLP also improved mineral content, particularly Ca, Fe, Mg, K, and Zn. Sensory evaluation indicated highest acceptability at 2.5–5% GLP, whereas higher levels reduced taste and aroma scores due to stronger vegetal notes. Overall, egg addition enhanced structural and cooking performance, while GLP improved nutritional and antioxidant properties. Incorporation levels up to 5% GLP, especially with egg, provide an optimal balance for developing functional, clean-label noodle products.
Cankurtaran-Kömürcü et al. (Fri,) studied this question.