Obtaining of corn chips with black grape pomace: Monitoring of quality properties, antioxidant capacity and some catechin phenolics in new products

In the research, it was carried out that utilizing the grape pomace powder (GPP) obtained from winemaking by-product of Alicante Bouschet grape variety used at grape juice sector and winemaking in our country for extrude snack chips manufacturing.GPP was added to extrude snack mixture as 2%, 7% and 12% proportion at 130 and 150 ºC of process temperatures while other operation parameters were constant. The analytical quality parameters (dry matter, pH, titration acidity, ash, major and minor minerals), major phenolic profiles and its antioxidant activity of Alicante Bouschet GPP used as functional food additive was examined. GPP was determined as a rich source for minerals and phenolic compounds which has antioxidant effects. In new developed functional chips product, it was studied that the effects of GPP additional proportion and of extruder temperature applications on proximate chemical composition, some quality constituents (Hunter L*a*b* color, sensory properties), major phenolic profiles [HPLC procyanidin B1 (Pro B1), (+)-catechin (C) profiles, total phenolic matter (TFM), total anthocyanin (TA)] and antioxidant activity (AA) as IC50 were performed and the most convenient mixture proportion and process temperature were determined.In new developed functional extruder product, it was established that TFM, TA, C, Pro B1 and AA levels increased with using the GPP additional proportion while TFM, TA, Pro B1 and AA levels decreased and C levels was increased with utilizing the extruder temperature rising (p<0.01). From the point of Hunter L*a*b* color quality, it was determined that using the GPP additional proportion, L* (lightness) and b*(yellowness) values decreased and a* (redness) values increased. With using the GPP additional proportion, a* (redness) values increased whereas the negative alteration occurred with rising extrusion temperature applications. In performed sensory evaluations of new developed chips products, the products with 7% GPP proportion content at 150 ºC extrusion came into prominence.In new functional chips, when analyzed the correlations between parameters, it was stated that total anthocyanin can be expressed as 97.1% level positively by Hunter a* values, it can also be expressed as 94.4% level negatively by Hunter L* values (p?0.01).It was confirmed that the correlations between the determined TFM and AA values (r=0,976), between the determined TA and AA values (r=0,931) were determined as highly statistical significance in our new developed chips products with GPP additive (p?0.01). With the abovementioned correlations, it has been revealed that AA can be explained as 97.6% of TFM levels whereas it can also be explained as 93.1% of TA levels (p?0,01). With additional GPP proportion to chips dough, the correlations between the pro B1 (r=0,855) and and catechin values (r=0,836) were also determined as highly statistical significance (p?0,01).As a conclusion, it was put forwarded that the applicability of GPP in functional chips manufacturing which developing as new extruder snack product. It was studied that quality alterations of chips contents through adding of GPP and possible effects of applied extrusion temperatures on their quality parameters were determined. Besides, it was established that quality parameters of chips contents can be enriched with GPP additive which includes healthy antioxidants.Key Words: Grape Pomace, Extrude Chips, Phenolic, Anthocyanin, Antioxidant Activity, Catechin, and Procyanidin B1 .