Influence of food by-products on the color of bakery products

The aim of this paper is to analyze the effect of replacing part of wheat flour (4, 8, 16, 24 and 32% for cookies and 4, 6, 8 and 10% for sponge cake) and to measure influence on the color of the cookies and the sponge cake with apple skin powder and grape pomace powder, respectively. The cookies were produced according to the AACC 10-50D method with some modifications, and the sponge cake was produced according to the method presented by Velioğlu et al., 2017 with some modifications. Digital image analysis and colorimeter were used to determine the colour change of the samples. Results show that by increasing food by-products (apple skin powder and grape pomace powder), the colour difference between the control sample and other samples was bigger. The colour of the sample measured by digital image analysis covers the entire sample and is more representative and more objective regarding colour measurement.