The use of hardaliye pomace in bread production and determination of quality parameters

In this study, the pomace formed in the production of hardaliye, which is a traditional beverage produced from red grapes, was dried by convective hot air process and utilized in bread production. In the first stage of the study, various analyses on the general physicochemical and bioactive component content of hardaliye pomace powder added to wheat flour at 2.5%, 5% and 7.5% were carried out. Then, the farinograph, extensograph, gluten index, sedimentation, starch damage and enzyme activity properties of the pomace-added flours were determined together with the control flour sample, and the rheological behavior of the doughs obtained from these flours were examined by frequency scanning and the storage (G') and loss modules (G'') were recorded. Finally, water activity, moisture (%), pH, crude ash (%), instrumental color and texture analyses, bioactive component analyses and sensory analyses were performed to determine the changes in the quality criteria of the bread produced from the control flour sample and the bread produced from flours with pomace additives. According to the results of the study, it was determined that hardaliye pomace powder is a potential source of bioactive components. In the analysis of the flours enriched with pomace, especially the extensograph analysis, gluten index value, sedimentation and delayed sedimentation results and the falling number value of the 7.5% added sample showed differences compared to the control sample (p<0.05). According to the frequency scanning test results of the dough samples, pomace addition caused a decrease in the storage and loss modules. It was determined that there were differences in the color, texture and bioactive component content of the breads produced from pomace-added flours in parallel with the amount of additive, and in sensory analysis, it was determined that all additive ratios received scores in line with the taste of consumers. As a result, an alternative usage area for hardaliye pomace was created with this study and the results, which are pioneering for future studies, were introduced to the literature.