<![CDATA[Purple yam (Dioscorea alata) is a potential local ingredient for wet noodle production, although improving its texture remains important for product quality and consumer acceptance. This study investigated the effect of egg white addition on the physicochemical and sensory properties of purple yam wet noodles. A completely randomized design was used with seven egg white concentrations: 0%, 2.5%, 5%, 7.5%, 10%, 12.5%, and 15%, with three replications. The data were subjected to ANOVA, followed by DnMRT when significant differences were observed. Egg white concentration significantly affected noodle elongation, cooking time, cooking loss, moisture and protein contents, color, and several sensory attributes. As the concentration of egg white increased, elongation, cooking time, protein content, and moisture content tended to increase, whereas cooking loss decreased. The addition of egg white also changed the color and sensory characteristics of the noodles, particularly at higher concentrations, which resulted in lower scores for color and taste. The 7.5% egg white addition showed the most favorable overall results, with an elongation of 12.62%, cooking time of 190 s, cooking loss of 3.11%, moisture content of 64.6%, protein content of 12.71%, color values of L* = 53.83, a* = −1.20, and b* = −7.33 and obtained the highest overall acceptability score (4.08).]]>
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