Sensory investigation of cranberry added sourdough breads within the scope of gastronomy

It is stated in many studies that the cranberry (Cornus mas L.) contains rich antioxidants, minerals and vitamins in its structure and is a good source in this regard. The conformity of cranberry to healthy eating trends leads to an increase in its use in the medical and food industries. Recently, people have started to make their eating habits more conscious with the desire to live a healthy life. With the awareness of consumers about nutrition and the increasing interest in diversity in food, bread, which is one of the basic foodstuffs, is also diversified. Sourdough is preferred in terms of its high nutritional value and flavor resulting from the natural fermentation process. The objective of this research is to assess the impact on the quality of sourdough bread and its functional ingredient composition when cranberry puree is incortporated into the dough in different amounts. The findings obtained using color, dry matter and sensory analyzes were examined. According to the color analysis results, breads with cranberry puree added had a darker color and increased redness values. Dry matter analysis results, on the other hand, showed that the dry matter % value of breads with cranberry puree decreased. According to the results of the sensory analysis, breads with cranberry puree added generally higher scores than the control sample. The samples with the addition of cranberry puree were more appreciated in terms of appearance, color, flavor, softness, saltiness, texture, crust thickness and general taste parameters. The most liked product was the bread sample with 180 grams of cranberry puree. In connection with gastronomy, it was concluded that the addition of cranberry puree adds visual appeal, taste and texture experience to breads and increases consumer taste. However, it has been stated that the amount and concentration of cranberry puree may cause undesirable results in some parameters. In conclusion, this study supports innovative gastronomic taste experiences by focusing on color, dry matter and sensory analyzes of sourdough and cranberry puree breads. It has been found that the addition of cranberry puree enriches the properties of breads and increases consumer taste. This study has the potential to increase gastronomic diversity by promoting the use of different ingredients in bread production.