Use of various food process waste as a source of dietary fiber in the production of functional wafer sheets

In this thesis, the objective was to determine the effects of using different ratios (%5, %10, %15) of dietary fibres from carrot, pea, cellulose, wheat, and tea on the quality of wafer sheets. To achieve this, wafer sheets were produced using flour mixtures to which dietary fibre had been added. The flour mixtures with dietary fibre were analyzed using farinograph and mixolab analysis. The wafer sheet samples produced with dietary fibre addition were subjected to sensory, colour, texture, and total dietary fibre analyses to determine the final product quality characteristics. The study concluded that the waste from black tea production processes, which is quite rich in both dietary fibre and phenolic components, could be a suitable raw material for wafer sheet production. Enrichment applications using tea dietary fibre up to 10% were found to produce a highly suitable product with acceptable taste and texture qualities. However, as a secondary finding of the thesis study, it was also determined that dietary fibre sources with water-insoluble structures are more suitable raw materials for wafer sheet production.