Özet:

In this study, pomegranate peels were dried using three different drying methods, vacuum, microwave and convective. Dried peels were ground into powder and replaced (0, 5 and 10%) with whole wheat flour in chips formulation to enhance functional properties of chips. Some physical (diameter, thickness, spread ratio and weight), chemical (total phenolic content and antioxidant activity), color and texture properties of chips samples were determined. While the chips obtained with addition of microwave dried peels were brighter, higher values of yellowness were determined with vacuum dried peels. The increased ratio of pomegranate peel powder caused a decrease in diameter and spread ratio values of chips. The utilization of 10% pomegranate peel powder decreased the hardness of the chips samples. The addition of pomegranate peel powder was increased in total phenolic content and antioxidant activity of chips. As a result, pomegranate peel powder can be used as a functional ingredient in snacks product formulation.

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