Production of bread enriched with watermelon waste and juice and evaluation of its sensory properties

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dc.contributor.authorCebeci, Fatma
dc.contributor.authorVergili, Samet
dc.contributor.authorKaraman, Mustafa
dc.date.accessioned2026-02-28T12:09:03Z
dc.date.available2026-02-28T12:09:03Z
dc.date.issued2025
dc.departmentBayburt Üniversitesi
dc.description.abstractBread 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.
dc.identifier.doi10.17714/gumusfenbil.1484707
dc.identifier.endpage244
dc.identifier.issue1
dc.identifier.scopus2-s2.0-105003960545
dc.identifier.startpage234
dc.identifier.trdizinid1304323
dc.identifier.urihttps://doi.org/10.17714/gumusfenbil.1484707
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1304323
dc.identifier.urihttps://hdl.handle.net/20.500.12403/5810
dc.identifier.volume15
dc.indekslendigikaynakScopus
dc.indekslendigikaynakTR-Dizin
dc.language.isotr
dc.publisherGumushane University
dc.relation.ispartofGumushane Universitesi Fen Bilimleri Dergisi
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_Scopus_20260218
dc.subjectAntioxidant activity
dc.subjectEnriched bread
dc.subjectSensory analysis
dc.subjectTotal phenolic content
dc.subjectWatermelon waste
dc.titleProduction of bread enriched with watermelon waste and juice and evaluation of its sensory properties
dc.title.alternativeKarpuz atıkları ve karpuz suyu ile zenginleştirilmiş tam buğday ekmeği üretimi ve duyusal özelliklerinin değerlendirilmesi
dc.typeArticle

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