Effect of grape (Vitis Vinifera L.) pomace on the quality, total phenolic content and anti-radical activity of bread

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dc.contributor.authorHayta, Mehmet
dc.contributor.authorÖzuğur, Gamze
dc.contributor.authorEtgü, Hakiye
dc.contributor.authorŞeker, İbrahim Tuğkan
dc.date.accessioned2019-05-10T09:39:32Z
dc.date.available2019-05-10T09:39:32Z
dc.date.issued2014
dc.departmentHitit Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractIn this research, anti-radical activity, total phenolic content (TPC), physicochemical, textural and sensory properties of bread supplemented with 2%, 5% and 10% (w/w, flour basis) of grape pomace powder (GPP) have been investigated. Anti-radical activity (DPPH scavenging activity) of bread samples increased significantly with the increase in GPP level. TPC of bread prepared without GPP addition was 35.29mg GAE/100g, whereas 10% GPP addition resulted in the bread with a value of 89.43mg GAE/100 g. The L*, a* and b* values for the crust and crumb of the bread samples were significantly (P<0.05) altered by the addition of GPP. In sensory evaluation, breads with 2% and 5% GPP had similar acceptability values, and the differences among other sensory properties were not statistically significant (P>0.05). GPP addition has been found to contribute the bread to improve its functional properties. Practical Applications: According to the present study, incorporation of GPP at about 5% (w/w, flour basis) in bread formulation positively contributes to the TPC and anti-radical activity, hence has the potential for commercial application. The pomace could be used in baked goods, thus allowing production of alternative products. As functional food products are a major trend of the current food industry, it is quite likely to extend the application of GPP in bakery industry. © 2014 Wiley Periodicals, Inc.
dc.identifier.citationHayta, M., Özuğur, G., Etgü, H., & Şeker, İ. T. (2014). Effect of Grape (V itis Vinifera L.) Pomace on the Quality, Total Phenolic Content and Anti?Radical Activity of Bread. Journal of food processing and preservation, 38(3), 980-986.
dc.identifier.doi10.1111/jfpp.12054
dc.identifier.endpage986en_US
dc.identifier.issn0145-8892
dc.identifier.issue3en_US
dc.identifier.scopusqualityQ2
dc.identifier.startpage980en_US
dc.identifier.urihttps://doi.org/10.1111/jfpp.12054
dc.identifier.urihttps://hdl.handle.net/11491/721
dc.identifier.volume38en_US
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherBlackwell Publishing Ltd
dc.relation.ispartofJournal of Food Processing and Preservation
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subject[Belirlenecek]en_US
dc.titleEffect of grape (Vitis Vinifera L.) pomace on the quality, total phenolic content and anti-radical activity of bread
dc.typeArticle

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