The objective of this study was to determine the effects of pomegranate seed flour (PSF) on dough and bread quality. PSF with 15.66% protein, 18.24% lipid, 52.22% dietary fiber, 40.60 g/kg GAE total phenolic and 1049.10 IC50 = μg/ml antiradical activity was substituted for bread wheat flour at 0%, 5%, 7.5% and 10% levels. While 5% PSF did not show any significant effect on water absorption, stability and pressure increased and development time and extensibility decreased as addition level increased. With the addition of PSF in wheat flour, decreases were observed in volumes, widths, heights and brightness of breads, while increases were detected in dietary fiber, a and b values and textural properties such as hardness and chewiness. The study demonstrated that fiber-enriched bread with good sensory and technological quality could be produced by substituting wheat flour with 5% of PSF.

This study investigated the physical, chemical, and phenolic properties of watermelon peel powder (WPP), watermelon rind powder (WRP), and watermelon seed powder (WSP) derived from watermelon ( Crimson sweet ) by‐products (WBP). As these by‐products are typically discarded as waste, the aim was to enhance their added value and explore their potential as sustainable functional food additives. WSP has the largest particle size among the samples. The highest water holding capacity was observed in WRP (8.89%) and oil holding capacity in WPP (4.09%), while WSP had the lowest (6.69% and 2.06%). WRP exhibited better rehydration and solubility, whereas WSP had lower values. WSP contained higher protein and lipid levels (29.46% and 43.0%), while WPP and WRP had greater dietary fiber (78.55% and 48.66%). In terms of mineral matters, Mg and K were substantially greater in WBP than Fe and Na; furthermore, WRP had more K and Mg than the rest. The total phenolic content was determined to be 2855, 3330, and 4196.5 mg GAE/100 g for the WRP, WSP and WPP, respectively. The antioxidant activity as measured by IC50 values, varied between 44.42 (WPP) and 121.29 mg/mL (WRP). A total of 47 phenolic acids were characterised, with genistein being the most abundant compound identified at 10147.1 µg/kg throughout all three powders. In conclusion, these findings highlight the potential of WBP as a sustainable ingredient for the food industry, offering both high nutritional value and functional properties. By valorizing watermelon by‐products, this study contributes to waste reduction and supports the development of eco‐friendly, nutrient‐rich food formulations.

People suffering from the celiac disease have to apply a strict gluten-free diet because this is the only effective management. Unfortunately removal of gluten results in low quality for many cereal products. The aimof this study was to improve the technological and sensorial characteristics of gluten-free cookies (GFC) by using xanthan gum (XG). XG was added at 0-1-2-3 and 4% levels into gluten-free flour mixture prepared with corn starch, corn flour, rice starch and potato starch. Quality properties of GFC were compared with gluten-containing soft wheat flour cookies (SWFC). Incorporation of XG to GFC significantly affected various parameters such as; lightness, yellowness, hardness, fracturability and thickness of GFC were increased while redness, width and spread ratio were decreased. Moisture and water activity of GFC with no added XG were observed much lower than GFC with XG. Addition of XG to GFC also improved the sensorial scores significantly. The addition of xanthan gum was improved technological and sensorial quality characteristics of GFC and usage level of 3% XG resulted in these scores similar to that of a wheat SWFC.

This study aimed to develop gluten-free wafer sheets (GFWS) by using strawberry powder (SP) with improved nutritional, technological, and sensory properties for use in gluten-free ice cream cone (GFIC) production. The gluten-free flour mixture (GFFM), comprising corn and rice flour, corn, and potato starch, was enriched with SP at varying ratios (0%, 10%, 20%, and 30%) to accomplish the designated goal. GFWS produced by adding SP was evaluated in terms of physical, chemical, textural, and sensory properties. As the SP substitution level increased, the GFWS's thickness, redness, and ash content increased while its width, brightness, moisture content, and pH decreased. When the amount of SP in the GFFM was increased, the hardness and fracturability of the GFWS showed a reduction. The inclusion of SP in GFWS led to a proportional increase in their nutritional fiber content. Regarding sensory attributes, the GFWS fortified with SP exhibited higher overall acceptability ratings than the control group (without SP). The study's results demonstrated that incorporating 30% SP into the GFFM could produce GFWS and GFIC with improved functional characteristics and satisfactory technological and sensory attributes.

Bu çalışmada, Göller Bölgesi’nde yetiştirilen bazı yerel ve ticari buğday genotiplerinin öğütülmesi ile elde edilen unların bazı kalite özellikleri incelenmiştir. Göller Bölgesi’nde yer alan Isparta ve Burdur ili, ilçe ve köylerinden 7 adet yerel, 12 adet tescilli ticari çeşitler olmak üzere toplam 19 adet (9 tanesi ekmeklik, 10 tanesi makarnalık buğday çeşidi) buğday genotipi toplanmıştır. Buğday unu örneklerinde, kül, yaş öz, kuru öz, gluten indeks, sedimantasyon, modifiye sedimentasyon analizleri ile bu unlardan hazırlanan hamurlarda farinograf analizi, SMS/Kieffer hamur ve gluten uzayabilirlik analizi ve Dobraszczyk/Roberts hamur şişirme analizi yapılmıştır. Genotipler arasında incelenen tüm özellikler bakımından istatistiksel olarak önemli farklar saptanmıştır. En yüksek yaş gluten (%36.17), kuru gluten (%14.13), sedimantasyon (40.0 ml) ve modifiye sedimantasyon (49.3 ml) Bezostaja çeşidinde belirlenmiştir. Bezostaja buğday unu ile elde edilen hamurların reolojik özelliklerinin de daha üstün olduğu saptanmıştır. Mirzabey, Sert Buğday (Bağıllı), Lavanta, Çeşit 1252 ve Kunduru-1149 çeşitlerinin süne zararına uğradığı tespit edilmiştir.