the journal of food Gıda 1300-3070 1309-6273 The Association of Food Technology Food Engineering Fermentation Technology Gıda Mühendisliği Fermantasyon Teknolojisi KEÇİBOYNUZU PEKMEZ POSASI UNU İLE ZENGİNLEŞTİRİLMİŞ POĞAÇANIN KALİTE ÖZELLİKLERİ QUALITY CHARACTERISTICS OF POGACA ENRICHED WITH CAROB MOLASSES PULP FLOUR https://orcid.org/0000-0001-7089-3690 Özdemir Yüksel TOROS ÜNİVERSİTESİ https://orcid.org/0000-0002-4762-596X Yalım Kaya Serpil MERSİN ÜNİVERSİTESİ, TURİZM FAKÜLTESİ https://orcid.org/0000-0003-1119-8385 İlhan Sevcan Advanced Online Publication 02 04 2026 03 18 2026 Copyright © 1976, The Journal of Food 1976 The Journal of Food

Bu çalışmada, geleneksel bir Türk fırıncılık ürünü olan poğaçada buğday ununun %5, %10 ve %15 oranlarında keçiboynuzu pekmez posası (CMP) unu ile ikame edilmesinin etkileri incelenmiştir. Keçiboynuzu pekmezi üretiminin bir yan ürünü olan CMP, diyet lifi ve polifenoller açısından zengindir. CMP içermeyen poğaça kontrol olarak kullanılmıştır. Fiziksel özellikler (pişirme kaybı, hacim, renk), iç yapı sertliği ve kapsamlı duyusal özellikler değerlendirilmiştir. CMP unu ilavesi kabuğun koyulaşmasına ve yoğunluğunun artmasına neden olurken, pişirme kaybı ve hacim durumdan etkilenmemiştir. Zenginleştirilmiş poğaçaların sertliği hafifçe artmıştır; ancak %5 ve %10'luk ikameler, kontrol grubundan anlamlı bir farklılık göstermemiştir. Duyusal değerlendirme, genel kabul edilebilirlik üzerinde olumsuz bir etki göstermemiştir. Sonuç olarak, %15’e kadar CMP unu kullanımı diyet lifi içeriğini artırabilir, keçiboynuzu yan ürünlerinin değerlendirilmesini teşvik edebilir ve sürdürülebilir fırıncılık üretimini destekleyebilir.

This study examined the effects of substituting wheat flour with carob molasses pulp (CMP) flour at 5%, 10%, and 15% in pogaca, a traditional Turkish bakery product. CMP, a by-product of carob molasses production, is rich in dietary fiber and polyphenols. CMP-free pogaca was used as the control. Physical properties (baking loss, volume, color), crumb hardness, and comprehensive sensory attributes were assessed. The addition of CMP flour darkened the crust and increased its density, whereas the baking loss and volume remained unaffected. Hardness of enriched pogaca increased slightly with CMP addition; however, the 5% and 10% substitutions did not differ significantly from that of the control. Sensory evaluation indicated no adverse effects on overall acceptance. As a result, incorporating up to 15% CMP flour can enhance dietary fiber content, promote carob by-product valorization, and support sustainable bakery production.

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