Production of bread enriched with watermelon waste and juice and evaluation of its sensory properties
Küçük Resim Yok
Tarih
2025
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Gumushane University
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bread is a widely consumed food that has an important place in terms of nutrition in Turkiye. Consequently, studies on enhancing the nutritional value of bread by enrichment are important for people to have a healthy and balanced diet. Watermelon is a fruit that produces 30-41% of the skin and 2% of the seed by-product during processing in the food industry. In this study, it was aimed to produce bread with improved bioactive properties by using watermelon waste and watermelon juice to enrich bread. The bread produced was compared to control whole wheat bread. According to the sensory analysis results, it was found that the bread enriched with watermelon waste (KAZE) was not different in terms of color, odor, pore structure, texture, chewability, flavor and general liking when compared to the control bread (KE) (t test, p>0.05). In terms of total phenolic substance content, 0.86±0.02 mg GAE and 0.43±0.01 mg GAE values per gram of dry sample were found in KAZE and KE samples, respectively. In the DPPH method per gram of KAZE and KE dry samples, respectively; 0.40±0.04 mg AAE and 0.30±0.04 mg AAE, in the ABTS method; 1.13±0.05 mg AAE and 0.62±0.02 mg AAE were determined. The results show that the KAZE sample is richer than the control bread in terms of total phenolic substance and antioxidant activity values (p<0.05). © 2025, Gumushane University. All rights reserved.
Açıklama
Anahtar Kelimeler
Antioxidant activity, Enriched bread, Sensory analysis, Total phenolic content, Watermelon waste
Kaynak
Gumushane Universitesi Fen Bilimleri Dergisi
WoS Q Değeri
Scopus Q Değeri
Cilt
15
Sayı
1
