Abstract: The objective of this study was to investigate the effect of beetroot puree (BP) level (0~20%) on physico-chemical (e.g. texture, color, total betalains and phenolics) and antioxidant properties of noodle. Results showed that addition of BP significantly (P<0.05) increased the noodle redness from 0.44 to 17.23 as well as total betalains from 0 to 64.22 μg/g noodle (dry weight), and obviously increased by 10.0%~42.6% of total phenolics, 17.8%~63.3% of 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity as well as 2.19%~14.95% of yield. High BP level (15%~20%) would significantly (P <0.05) lead to the decrease in tensile strength, extensibility, cutting force and elasticity of cooked noodle, owing to the presence of dietary fiber in BP. However, sensory acceptability in texture, color, flavor and overall of cooked noodle with 0~20% BP was not significantly affected (P>0.05). Cooking resulted in a significant (P<0.05) decrease in redness and total betalains of noodle since the betalains from BP were unstable to heat and lost in cooking water. Therefore, this study suggests that noodle added 10%~20% BP has higher redness, phytochemicals and antioxidation, as well as overall sensory acceptability.