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

Year 2025, Issue: 25, 126 - 139, 29.04.2025

Zehra Margot Çelik , İrem Akkaş , Sema Ayar , Buse Sarıkaya , Şule Aktaç , Mustafa Yaman

https://doi.org/10.38079/igusabder.1530699

Abstract

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.

Keywords

Sürdürülebilirlik nar kabuğu glisemik indeks hidrolize indeks ekmek

Project Number

Project Number: 1919B012208005

References

  • 1. Dri M, Canfora P, Antonopoulos I, Gaudillat P. Best environmental management practice for the waste management sector. JRC Science for Policy Report 2018;EUR 29136 EN, Publications Office of the European Union, Luxembourg. doi:10.2760/50247, JRC111059.
  • 2. FAO F. The future of food and agriculture: alternative pathways to 2050. Food and Agriculture Organization of the United Nations Rome. 2018:228.
  • 3. Camacho MdM, Martínez-Lahuerta JJ, Ustero I, García-Martínez E, Martínez-Navarrete N. Composition of powdered freeze-dried orange juice co-product as related to glucose absorption in vitro. Foods. 2023;12(6):1127.
  • 4. Özdemir EE, Görgüç A, Gençdağ E, Yılmaz FM. Püskürtmeli kurutma ve dondurarak kurutma yöntemlerinin temelleri ve bu yöntemler ile gıda atıklarından toz ürünlerin üretimi. Gıda. 2021;46(3):583-607.
  • 5. Qu W, Li P, Hong J, et al. Thermal stability of liquid antioxidative extracts from pomegranate peel. Journal of the Science of Food and Agriculture. 2014;94(5):1005-1012.
  • 6. Pantiora PD, Balaouras AI, Mina IK, et al. The therapeutic alliance between pomegranate and health emphasizing on anticancer properties. Antioxidants. 2023;12(1):187.
  • 7. Ge S, Duo L, Wang J, Yang J, Li Z, Tu Y. A unique understanding of traditional medicine of pomegranate, Punica granatum L. and its current research status. Journal of Ethnopharmacology. 2021;271:113877.
  • 8. Benedetti G, Zabini F, Tagliavento L, Meneguzzo F, Calderone V, Testai L. An overview of the health benefits, extraction methods and improving the properties of pomegranate. Antioxidants. 2023;12(7):1351.
  • 9. Ain HBU, Tufail T, Bashir S, et al. Nutritional importance and industrial uses of pomegranate peel: A critical review. Food Science & Nutrition. 2023;11(6):2589-2598.
  • 10. Lal MK, Singh B, Sharma S, Singh MP, Kumar A. Glycemic index of starchy crops and factors affecting its digestibility: A review. Trends in Food Science & Technology. 2021;111:741-755.
  • 11. Jayedi A, Soltani S, Jenkins D, Sievenpiper J, Shab-Bidar S. Dietary glycemic index, glycemic load, and chronic disease: An umbrella review of meta-analyses of prospective cohort studies. Critical Reviews in Food Science and Nutrition. 2022;62(9):2460-2469.
  • 12. Chung HJ, Shin DH, Lim ST. In vitro starch digestibility and estimated glycemic index of chemically modified corn starches. Food Research International. 2008;41(6):579-585.
  • 13. Zhang Y, Zhang Y, Li B, et al. In vitro hydrolysis and estimated glycemic index of jackfruit seed starch prepared by improved extrusion cooking technology. International Journal of Biological Macromolecules. 2019;121:1109-1117.
  • 14. Shen Z, Hou Y, Zhao G, et al. Physiological functions of glucose transporter-2: From cell physiology to links with diabetes mellitus. Heliyon. 2024;10(3):e25459.
  • 15. González P, Lozano P, Ros G, Solano F. Hyperglycemia and oxidative stress: An integral, updated and critical overview of their metabolic interconnections. International Journal of Molecular Sciences. 2023;24(11):9352.
  • 16. Di Stefano E, Oliviero T, Udenigwe CC. Functional significance and structure–activity relationship of food-derived α-glucosidase inhibitors. Current Opinion in Food Science. 2018;20:7-12.
  • 17. Miao M, Jiang H, Jiang B, Zhang T, Cui SW, Jin Z. Phytonutrients for controlling starch digestion: Evaluation of grape skin extract. Food Chemistry. 2014;145:205-211.
  • 18. Lennerz B, Lennerz JK. Food addiction, high-glycemic-index carbohydrates, and obesity. Clinical Chemistry. 2018;64(1):64-71.
  • 19. Kim YM, Jeong YK, Wang MH, Lee WY, Rhee HI. Inhibitory effect of pine extract on α-glucosidase activity and postprandial hyperglycemia. Nutrition. 2005;21(6):756-761.
  • 20. Olvera-Sandoval C, Fabela-Illescas HE, Fernández-Martínez E, et al. Potential mechanisms of the improvement of glucose homeostasis in type 2 diabetes by pomegranate juice. Antioxidants. 2022;11(3):553.
  • 21. Giuntini EB, Sardá FAH, de Menezes EW. The effects of soluble dietary fibers on glycemic response: An overview and future perspectives. Foods. 2022;11(23):3934.
  • 22. Hasnaoui N, Wathelet B, Jiménez-Araujo A. Valorization of pomegranate peel from 12 cultivars: Dietary fibre composition, antioxidant capacity and functional properties. Food Chemistry. 2014;160:196-203.
  • 23. Incoronato AL, Cedola A, Conte A, Del Nobile MA. Juice and by‐products from pomegranate to enrich pancake: Characterisation and shelf‐life evaluation. International Journal of Food Science & Technology. 2021;56(6):2886-2894.
  • 24. Mehder AOA. Pomegranate peels effectiveness in improving the nutritional, physical and sensory characteristics of pan bread. Current Science International. 2013;2(2):8-14.
  • 25. Englyst KN, Englyst HN, Hudson GJ, Cole TJ, Cummings JH. Rapidly available glucose in foods: An in vitro measurement that reflects the glycemic response. The American Journal of Clinical Nutrition. 1999;69(3):448-454.
  • 26. Gibson N, Schönfeldt HC, Pretorius B. Development of a rapid assessment method for the prediction of the glycemic index. Journal of Food Composition and Analysis. 2011;24(4-5):750-754.
  • 27. Goñi I, Garcia-Alonso A, Saura-Calixto F. A starch hydrolysis procedure to estimate glycemic index. Nutrition Research. 1997;17(3):427-437.
  • 28. Gourineni V, Stewart ML, Skorge R, Wolever T. Glycemic index of slowly digestible carbohydrate alone and in powdered drink-mix. Nutrients. 2019;11(6):1228.
  • 29. Augustin LS, Kendall CW, Jenkins DJ, et al. Glycemic index, glycemic load and glycemic response: An International Scientific Consensus Summit from the International Carbohydrate Quality Consortium (ICQC). Nutrition, Metabolism and Cardiovascular Diseases. 2015;25(9):795-815.
  • 30. Ismail T, Akhtar S, Riaz M, Ismail A. Effect of pomegranate peel supplementation on nutritional, organoleptic and stability properties of cookies. International Journal of Food Sciences and Nutrition. 2014;65(6):661-666.
  • 31. Urgancı U, Isık F. Quality characteristics of biscuits fortified with pomegranate peel. Akademik Gıda. 2021;19(1):10-20.
  • 32. Srivastava P, Indrani D, Singh R. Effect of dried pomegranate (Punica granatum) peel powder (DPPP) on textural, organoleptic and nutritional characteristics of biscuits. International Journal of Food Sciences and Nutrition. 2014;65(7):827-833.
  • 33. Sulieman AME, Babiker W, Elhardallou SB, Elkhalifa EA, Veettil VN. Influence of enrichment of wheat bread with pomegranate (Punica granatum L) peels by-products. International Journal of Food Science and Nutrition Engineering. 2016;6(1):9-13.
  • 34. Altunkaya A, Hedegaard RV, Brimer L, Gökmen V, Skibsted LH. Antioxidant capacity versus chemical safety of wheat bread enriched with pomegranate peel powder. Food & Function. 2013;4(5):722-727.
  • 35. Bandal S, Talib M, Parate V. Utilization of banana and pomegranate peel flour in fortification of bread. Int J Eng. 2014;7:1100-1105.
  • 36. Sayed-Ahmed E. Evaluation of pomegranate peel fortified pan bread on body weight loss. International Journal of Nutrition and Food Sciences. 2014;3(5):411-420.
  • 37. Abolila RM. Effect of adding pomegranate peels and seeds powder on quality properties of pan bread. Annals of Agricultural Science, Moshtohor. 2019;57(3):705-714.
  • 38. Giri NA, Gaikwad P, Gaikwad NN, et al. Development of fiber‐enriched muffins using pomegranate peel powder and its effect on physico‐chemical properties and shelf life of the muffins. Journal of the Science of Food and Agriculture. 2024;104(4):2346-2358.
  • 39. Rampersaud GC, Valim MF. 100% citrus juice: Nutritional contribution, dietary benefits, and association with anthropometric measures. Critical Reviews in Food Science and Nutrition. 2017;57(1):129-140.
  • 40. García P, Bustamante A, Echeverría F, et al. A feasible approach to developing fiber-enriched bread using pomegranate peel powder: Assessing its nutritional composition and glycemic index. Foods. 2023;12(14):2798.
  • 41. Mirab B, Gavlighi HA, Sarteshnizi RA, Azizi MH, Udenigwe CC. Production of low glycemic potential sponge cake by pomegranate peel extract (PPE) as natural enriched polyphenol extract: Textural, color and consumer acceptability. LWT. 2020;134:109973.
  • 42. Kerimi A, Nyambe-Silavwe H, Gauer JS, Tomás-Barberán FA, Williamson G. Pomegranate juice, but not an extract, confers a lower glycemic response on a high–glycemic index food: Randomized, crossover, controlled trials in healthy subjects. The American Journal of Clinical Nutrition. 2017;106(6):1384-1393.
  • 43. Banihani S, Makahleh S, El-Akawi Z, et al. Fresh pomegranate juice ameliorates insulin resistance, enhances β-cell function, and decreases fasting serum glucose in type 2 diabetic patients. Nutrition Research. 2014;34(10):862-867.
  • 44. Gullón P, Astray G, Gullón B, Tomasevic I, Lorenzo JM. Pomegranate peel as suitable source of high-added value bioactives: Tailored functionalized meat products. Molecules. 2020;25(12):2859.
  • 45. Giri NA, Bhangale A, Gaikwad NN, Manjunatha N, Raigond P, Marathe R. Comparative study on effect of pomegranate peel powder as natural preservative and chemical preservatives on quality and shelf life of muffins. Scientific Reports. 2024;14(1):10307.
  • 46. Bourekoua H, Różyło R, Gawlik‐Dziki U, Benatallah L, Zidoune MN, Dziki D. Pomegranate seed powder as a functional component of gluten‐free bread (Physical, sensorial and antioxidant evaluation). International Journal of Food Science & Technology. 2018;53(8):1906-1913.
  • 47. Azmat F, Safdar M, Ahmad H, et al. Phytochemical profile, nutritional composition of pomegranate peel and peel extract as a potential source of nutraceutical: A comprehensive review. Food Science & Nutrition. 2024;12(2):661-674.
  • 48. Xiong M, Chen B, Chen Y, et al. Effects of soluble dietary fiber from pomegranate peel on the physicochemical properties and in-vitro digestibility of sweet potato starch. International Journal of Biological Macromolecules. 2024:133041.
  • 49. Subiria-Cueto R, Reyes-Blas H, Olivas-Armendáriz I, et al. Grape pomace and pecan shell fortified bread: The effect of dietary fiber-phenolic compounds interaction on the in vitro accessibility of phenolic compounds and in vitro glycemic index. Food Chemistry. 2025;462:140925.
  • 50. Agbaje FGF, Olatunde O, Ololade Z, Agbaje D, Ojolo G. Antioxidant and glycemic potentials of the flesh, seeds, peels and the whole fruit of Picralima nitida. Advances in Environmental Health Sciences and Toxicology. 2024;1(1).

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*

Year 2025, Issue: 25, 126 - 139, 29.04.2025

Zehra Margot Çelik , İrem Akkaş , Sema Ayar , Buse Sarıkaya , Şule Aktaç , Mustafa Yaman

https://doi.org/10.38079/igusabder.1530699

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

Ethical Statement

Ethics committee approval was obtained from Marmara University, Ethics Committee (Date: 12/12/2022, Number: 2022/180) and the study was conducted in accordance with the principles of the Declaration of Helsinki.

Supporting Institution

TUBİTAK 2209-A

Project Number

Project Number: 1919B012208005

Thanks

We would like to acknowledge the Sabri Ülker Food and Nutrition R&D Center at Istanbul Sabahattin Zaim University for providing the resources and support necessary for the completion of this study.

References

  • 1. Dri M, Canfora P, Antonopoulos I, Gaudillat P. Best environmental management practice for the waste management sector. JRC Science for Policy Report 2018;EUR 29136 EN, Publications Office of the European Union, Luxembourg. doi:10.2760/50247, JRC111059.
  • 2. FAO F. The future of food and agriculture: alternative pathways to 2050. Food and Agriculture Organization of the United Nations Rome. 2018:228.
  • 3. Camacho MdM, Martínez-Lahuerta JJ, Ustero I, García-Martínez E, Martínez-Navarrete N. Composition of powdered freeze-dried orange juice co-product as related to glucose absorption in vitro. Foods. 2023;12(6):1127.
  • 4. Özdemir EE, Görgüç A, Gençdağ E, Yılmaz FM. Püskürtmeli kurutma ve dondurarak kurutma yöntemlerinin temelleri ve bu yöntemler ile gıda atıklarından toz ürünlerin üretimi. Gıda. 2021;46(3):583-607.
  • 5. Qu W, Li P, Hong J, et al. Thermal stability of liquid antioxidative extracts from pomegranate peel. Journal of the Science of Food and Agriculture. 2014;94(5):1005-1012.
  • 6. Pantiora PD, Balaouras AI, Mina IK, et al. The therapeutic alliance between pomegranate and health emphasizing on anticancer properties. Antioxidants. 2023;12(1):187.
  • 7. Ge S, Duo L, Wang J, Yang J, Li Z, Tu Y. A unique understanding of traditional medicine of pomegranate, Punica granatum L. and its current research status. Journal of Ethnopharmacology. 2021;271:113877.
  • 8. Benedetti G, Zabini F, Tagliavento L, Meneguzzo F, Calderone V, Testai L. An overview of the health benefits, extraction methods and improving the properties of pomegranate. Antioxidants. 2023;12(7):1351.
  • 9. Ain HBU, Tufail T, Bashir S, et al. Nutritional importance and industrial uses of pomegranate peel: A critical review. Food Science & Nutrition. 2023;11(6):2589-2598.
  • 10. Lal MK, Singh B, Sharma S, Singh MP, Kumar A. Glycemic index of starchy crops and factors affecting its digestibility: A review. Trends in Food Science & Technology. 2021;111:741-755.
  • 11. Jayedi A, Soltani S, Jenkins D, Sievenpiper J, Shab-Bidar S. Dietary glycemic index, glycemic load, and chronic disease: An umbrella review of meta-analyses of prospective cohort studies. Critical Reviews in Food Science and Nutrition. 2022;62(9):2460-2469.
  • 12. Chung HJ, Shin DH, Lim ST. In vitro starch digestibility and estimated glycemic index of chemically modified corn starches. Food Research International. 2008;41(6):579-585.
  • 13. Zhang Y, Zhang Y, Li B, et al. In vitro hydrolysis and estimated glycemic index of jackfruit seed starch prepared by improved extrusion cooking technology. International Journal of Biological Macromolecules. 2019;121:1109-1117.
  • 14. Shen Z, Hou Y, Zhao G, et al. Physiological functions of glucose transporter-2: From cell physiology to links with diabetes mellitus. Heliyon. 2024;10(3):e25459.
  • 15. González P, Lozano P, Ros G, Solano F. Hyperglycemia and oxidative stress: An integral, updated and critical overview of their metabolic interconnections. International Journal of Molecular Sciences. 2023;24(11):9352.
  • 16. Di Stefano E, Oliviero T, Udenigwe CC. Functional significance and structure–activity relationship of food-derived α-glucosidase inhibitors. Current Opinion in Food Science. 2018;20:7-12.
  • 17. Miao M, Jiang H, Jiang B, Zhang T, Cui SW, Jin Z. Phytonutrients for controlling starch digestion: Evaluation of grape skin extract. Food Chemistry. 2014;145:205-211.
  • 18. Lennerz B, Lennerz JK. Food addiction, high-glycemic-index carbohydrates, and obesity. Clinical Chemistry. 2018;64(1):64-71.
  • 19. Kim YM, Jeong YK, Wang MH, Lee WY, Rhee HI. Inhibitory effect of pine extract on α-glucosidase activity and postprandial hyperglycemia. Nutrition. 2005;21(6):756-761.
  • 20. Olvera-Sandoval C, Fabela-Illescas HE, Fernández-Martínez E, et al. Potential mechanisms of the improvement of glucose homeostasis in type 2 diabetes by pomegranate juice. Antioxidants. 2022;11(3):553.
  • 21. Giuntini EB, Sardá FAH, de Menezes EW. The effects of soluble dietary fibers on glycemic response: An overview and future perspectives. Foods. 2022;11(23):3934.
  • 22. Hasnaoui N, Wathelet B, Jiménez-Araujo A. Valorization of pomegranate peel from 12 cultivars: Dietary fibre composition, antioxidant capacity and functional properties. Food Chemistry. 2014;160:196-203.
  • 23. Incoronato AL, Cedola A, Conte A, Del Nobile MA. Juice and by‐products from pomegranate to enrich pancake: Characterisation and shelf‐life evaluation. International Journal of Food Science & Technology. 2021;56(6):2886-2894.
  • 24. Mehder AOA. Pomegranate peels effectiveness in improving the nutritional, physical and sensory characteristics of pan bread. Current Science International. 2013;2(2):8-14.
  • 25. Englyst KN, Englyst HN, Hudson GJ, Cole TJ, Cummings JH. Rapidly available glucose in foods: An in vitro measurement that reflects the glycemic response. The American Journal of Clinical Nutrition. 1999;69(3):448-454.
  • 26. Gibson N, Schönfeldt HC, Pretorius B. Development of a rapid assessment method for the prediction of the glycemic index. Journal of Food Composition and Analysis. 2011;24(4-5):750-754.
  • 27. Goñi I, Garcia-Alonso A, Saura-Calixto F. A starch hydrolysis procedure to estimate glycemic index. Nutrition Research. 1997;17(3):427-437.
  • 28. Gourineni V, Stewart ML, Skorge R, Wolever T. Glycemic index of slowly digestible carbohydrate alone and in powdered drink-mix. Nutrients. 2019;11(6):1228.
  • 29. Augustin LS, Kendall CW, Jenkins DJ, et al. Glycemic index, glycemic load and glycemic response: An International Scientific Consensus Summit from the International Carbohydrate Quality Consortium (ICQC). Nutrition, Metabolism and Cardiovascular Diseases. 2015;25(9):795-815.
  • 30. Ismail T, Akhtar S, Riaz M, Ismail A. Effect of pomegranate peel supplementation on nutritional, organoleptic and stability properties of cookies. International Journal of Food Sciences and Nutrition. 2014;65(6):661-666.
  • 31. Urgancı U, Isık F. Quality characteristics of biscuits fortified with pomegranate peel. Akademik Gıda. 2021;19(1):10-20.
  • 32. Srivastava P, Indrani D, Singh R. Effect of dried pomegranate (Punica granatum) peel powder (DPPP) on textural, organoleptic and nutritional characteristics of biscuits. International Journal of Food Sciences and Nutrition. 2014;65(7):827-833.
  • 33. Sulieman AME, Babiker W, Elhardallou SB, Elkhalifa EA, Veettil VN. Influence of enrichment of wheat bread with pomegranate (Punica granatum L) peels by-products. International Journal of Food Science and Nutrition Engineering. 2016;6(1):9-13.
  • 34. Altunkaya A, Hedegaard RV, Brimer L, Gökmen V, Skibsted LH. Antioxidant capacity versus chemical safety of wheat bread enriched with pomegranate peel powder. Food & Function. 2013;4(5):722-727.
  • 35. Bandal S, Talib M, Parate V. Utilization of banana and pomegranate peel flour in fortification of bread. Int J Eng. 2014;7:1100-1105.
  • 36. Sayed-Ahmed E. Evaluation of pomegranate peel fortified pan bread on body weight loss. International Journal of Nutrition and Food Sciences. 2014;3(5):411-420.
  • 37. Abolila RM. Effect of adding pomegranate peels and seeds powder on quality properties of pan bread. Annals of Agricultural Science, Moshtohor. 2019;57(3):705-714.
  • 38. Giri NA, Gaikwad P, Gaikwad NN, et al. Development of fiber‐enriched muffins using pomegranate peel powder and its effect on physico‐chemical properties and shelf life of the muffins. Journal of the Science of Food and Agriculture. 2024;104(4):2346-2358.
  • 39. Rampersaud GC, Valim MF. 100% citrus juice: Nutritional contribution, dietary benefits, and association with anthropometric measures. Critical Reviews in Food Science and Nutrition. 2017;57(1):129-140.
  • 40. García P, Bustamante A, Echeverría F, et al. A feasible approach to developing fiber-enriched bread using pomegranate peel powder: Assessing its nutritional composition and glycemic index. Foods. 2023;12(14):2798.
  • 41. Mirab B, Gavlighi HA, Sarteshnizi RA, Azizi MH, Udenigwe CC. Production of low glycemic potential sponge cake by pomegranate peel extract (PPE) as natural enriched polyphenol extract: Textural, color and consumer acceptability. LWT. 2020;134:109973.
  • 42. Kerimi A, Nyambe-Silavwe H, Gauer JS, Tomás-Barberán FA, Williamson G. Pomegranate juice, but not an extract, confers a lower glycemic response on a high–glycemic index food: Randomized, crossover, controlled trials in healthy subjects. The American Journal of Clinical Nutrition. 2017;106(6):1384-1393.
  • 43. Banihani S, Makahleh S, El-Akawi Z, et al. Fresh pomegranate juice ameliorates insulin resistance, enhances β-cell function, and decreases fasting serum glucose in type 2 diabetic patients. Nutrition Research. 2014;34(10):862-867.
  • 44. Gullón P, Astray G, Gullón B, Tomasevic I, Lorenzo JM. Pomegranate peel as suitable source of high-added value bioactives: Tailored functionalized meat products. Molecules. 2020;25(12):2859.
  • 45. Giri NA, Bhangale A, Gaikwad NN, Manjunatha N, Raigond P, Marathe R. Comparative study on effect of pomegranate peel powder as natural preservative and chemical preservatives on quality and shelf life of muffins. Scientific Reports. 2024;14(1):10307.
  • 46. Bourekoua H, Różyło R, Gawlik‐Dziki U, Benatallah L, Zidoune MN, Dziki D. Pomegranate seed powder as a functional component of gluten‐free bread (Physical, sensorial and antioxidant evaluation). International Journal of Food Science & Technology. 2018;53(8):1906-1913.
  • 47. Azmat F, Safdar M, Ahmad H, et al. Phytochemical profile, nutritional composition of pomegranate peel and peel extract as a potential source of nutraceutical: A comprehensive review. Food Science & Nutrition. 2024;12(2):661-674.
  • 48. Xiong M, Chen B, Chen Y, et al. Effects of soluble dietary fiber from pomegranate peel on the physicochemical properties and in-vitro digestibility of sweet potato starch. International Journal of Biological Macromolecules. 2024:133041.
  • 49. Subiria-Cueto R, Reyes-Blas H, Olivas-Armendáriz I, et al. Grape pomace and pecan shell fortified bread: The effect of dietary fiber-phenolic compounds interaction on the in vitro accessibility of phenolic compounds and in vitro glycemic index. Food Chemistry. 2025;462:140925.
  • 50. Agbaje FGF, Olatunde O, Ololade Z, Agbaje D, Ojolo G. Antioxidant and glycemic potentials of the flesh, seeds, peels and the whole fruit of Picralima nitida. Advances in Environmental Health Sciences and Toxicology. 2024;1(1).
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Primary Language English
Subjects Nutritional Science
Journal Section Articles
Authors

Zehra Margot Çelik 0000-0002-4622-9252

İrem Akkaş 0009-0006-7897-7999

Sema Ayar 0009-0006-9163-3103

Buse Sarıkaya 0000-0001-8555-6662

Şule Aktaç 0000-0002-2158-5015

Mustafa Yaman 0000-0001-9692-0204

Project Number Project Number: 1919B012208005
Early Pub Date April 29, 2025
Publication Date April 29, 2025
Submission Date August 9, 2024
Acceptance Date February 24, 2025
Published in Issue Year 2025 Issue: 25

Cite

JAMA Çelik ZM, Akkaş İ, Ayar S, Sarıkaya B, Aktaç Ş, Yaman M. 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*. IGUSABDER. 2025;:126–139.
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