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*

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.