The Effect of Pomegranate (Punica granatum L.) Peel and Juice Addition to Bread Varieties on In Vitro Estimated Glycemic Index, Hydrolysis Index and Sensory Properties*

Abstract

Aim: This study aims to compare the effect of enrichment of white and whole wheat breads with pomegranate peel (PP) and pomegranate juice (PJ) on glycemic index (GI), hydrolysis index (HI) and sensory properties of bread with standard white bread in line with sustainable nutrition approach. Method: Six different samples were prepared by adding PP and PJ to bread: (1.) White Bread (100 g), (2.) White Bread (95 g) + PP (5 g), (3.) White Bread (90 g) + PP (5 g) + PJ (110 g), (4.) Whole Wheat Bread (100 g), (5.) Whole Wheat Bread (95 g) + PP (5 g) and (6.) Whole Wheat Bread (90 g) + PP (5 g) + PJ (110 g). The HI value of the test food was calculated by comparing it to the reference food. The estimated GI analyses of the samples were performed by spectrophotometric-based methods under in vitro conditions. Afterwards, sensory analyses such as color, smell, taste etc. of these samples were evaluated by 11 panelists and the data obtained were analyzed with SPSS package program. Results: The estimated GI values of the samples showed a non-significant decrease compared to standard white bread (p>0.05). Whole wheat bread with added PP was found to have the lowest GI among the samples (84.5 ± 0.5). The HI (88.4 ± 1.0) of whole wheat bread with PP and PJ was statistically lower than the HI (100.0 ± 1.2) of standard white bread, but higher than the HI (84.5 ± 0.5) of whole wheat bread with only PP. As a result of sensory analysis, significant results were obtained only for sourness (p=0.014) and hardness (p=0.011) parameters of whole wheat bread. Whole wheat bread with added PP was the most liked and most suitable for consumption (4.10 ± 0.70) (p>0.05). Conclusion: Whole wheat bread with PP had lower in vitro estimated glycemic index and was the most liked bread in terms of sensory properties.

Keywords

• Sustainability
• pomegranate peel
• glycemic index
• hydrolyzed index
• bread

Ekmek Çeşitlerine Nar (Punica granatum L.) Kabuğu ve Suyu İlavesinin İn Vitro Tahmini Glisemik İndeks, Hidroliz İndeksi ve Duyusal Özellikler Üzerine Etkisi

Öz

Amaç: Bu çalışma, sürdürülebilir beslenme yaklaşımı doğrultusunda, beyaz ve tam buğday ekmeğinin nar kabuğu (NK) ve nar suyu (NS) ile zenginleştirilmesini; glisemik indeks (GI) ve hidroliz indeksinin (HI) standart beyaz ekmeğe kıyasla azaltılmasını ve ekmeğin duyusal özelliklerinin değerlendirilmesini amaçlamaktadır. Yöntem: Ekmeğe NK ve NS eklenerek 6 farklı numune hazırlanmıştır: (1) Beyaz Ekmek (100 g), (2) Beyaz Ekmek (95 g) + NK (5 g), (3) Beyaz Ekmek (90 g) + NK (5 g) + NS (110 g), (4) Tam Buğday Ekmeği (100 g), (5) Tam Buğday Ekmeği (95 g) + NK (5 g) ve (6) Tam Buğday Ekmeği (90 g) + NK (5 g) + NS (110 g). Test besinin HI değeri referans besin ile karşılaştırılarak hesaplanmıştır. Numunelerin tahmini GI analizleri in vitro koşullarda spektrofotometrik temelli yöntemlerle gerçekleştirilmiştir. Daha sonra bu numunelerin renk koku tat vb. duyusal analizleri 11 panelist tarafından değerlendirilmiş ve elde edilen veriler, SPSS paket programı ile analiz edilmiştir. Bulgular: Çalışmada kullanılan numunelerin tahmini GI değerleri standart beyaz ekmeğe kıyasla anlamlı olmayan bir düşüş göstermiştir (p>0,05). Nar kabuğu eklenmiş tam buğday ekmeğin numuneler arasında en düşük GI’e sahip olduğu görülmüştür (84,5 ± 0,5). NK ve NS eklenmiş tam buğday ekmeğinin HI (88,4 ± 1,0) değeri, standart beyaz ekmeğin HI (100,0 ± 1,2) değerinden istatistiksel olarak daha düşük bulunmuş, ancak yalnızca NK eklenmiş tam buğday ekmeğinin HI (84,5 ± 0,5) değerinden daha yüksek olduğu saptanmıştır. Duyusal analiz sonucunda yalnızca tam buğday ekmeğinin ekşilik (p=0,014) ve sertlik (p=0,011) parametrelerinde anlamlı sonuçlar elde edilmiştir. En çok beğenilen ve tüketim açısından en uygun bulunan ekmeğin, NK eklenen tam buğday ekmeği olduğu belirlenmiştir (4,10 ± 0,70) (p>0,05). Sonuç: Nar kabuğu eklenen tam buğday ekmeğinin in vitro tahmini glisemik indeksinin daha düşük ve duyusal özellikler açısından en çok beğenilen ekmek olduğu belirlenmiştir.

Anahtar Kelimeler

• Sürdürülebilirlik
• nar kabuğu
• glisemik indeks
• hidrolize indeks
• ekmek

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