Development of gluten-free new breads enriched with fruit wastes

In this study, it was aimed to produce breads that are thought to be functional by adding melon seed powder as food waste to gluten-free breads produced with rice and quinoa flour. Gluten-free bread made with rice and quinoa and bread with green lentil protein isolate were considered as control breads, and three different doses (5%, 10% and 15%) of melon seed powder (MSP) were added to produce gluten-free breads with MSP. Baking loss, volume and moisture analysis, macro and micronutrient composition, texture and color analyze of breads were examined and sensory analyzes were scored by the panelists. In addition, total phenolic content (TPC) and total flavonoid content (TFC) analyzes, total antioxidant activity (TAA) analyzes with 2,2-diphenyl-1-picrylhydrazil (DPPH) and Copper Reducing Antioxidant Capacity (CUPRAC) methods, phenolic component profile analysis were performed by HPLC. The bioaccessibility of the bread in pre-digestion (total concentration), stomach (mouth and stomach), and intestinal (mouth, stomach, and intestine) phases were evaluated and recovery indices were calculated. The crust, inner color, and odor scores of the bread were found different significantly (p<0.05). The macro and micronutrients content of bread showed significant differences (p <0.001). The highest amount of moisture, ash, fat and protein as well as calcium (Ca), magnesium (Mg), potassium (K), and zinc (Zn) amounts were found in bread with 15% MSP (p<0.05). The TPC and TFC levels of the breads were found different (p=0.045, p=0.006, respectively). Due to the increase of both components in the gastric and intestinal phase and the highest recovery index was the highest in the intestinal phase. It was assumed that their bioaccessibility of the breads was high (p<0,05). (p<0.05). The TAA values of the bread with 10% MSP added in the DPPH method (p=0.002) and 15% in the CUPRAC method (p=0.026) are the highest compared to other breads. A total of 16 phenolic components were found in the gluten-free breads including hydroxybenzoic and hydroxycinnamic acid derivatives (12 components) and flavonoids (4 components). As a result of the study, it was concluded that TPC, TFC, TAA, and bioaccessibility and further reinforcement of these results with bioavailability studies could be beneficial. Keywords: Bioaccessibility, food waste, gluten free bread, melon seed powder.