Pomegranate (Punica granatum) peel is known as a good source of biologically active food components, and in this research, the potential use of pomegranate peel in muffin cakes was studied. Wheat flour was partially (5, 10, and 15%) substituted with pomegranate peel powder. Pomegranate peel powder increased apparent viscosity values of cake batters. Pomegranate peel addition caused a significant (p < 0.05) increase in insoluble and total dietary fibers, total phenolics, Mg, Ca, and K contents, and total antioxidant activity values. It was found that crumb and crust Hunter L and b values and crust Hunter a value decreased (p < 0.05) by increasing the amount of pomegranate peel. Specific volume, symmetry index and uniformity index values of all cakes were similar. The addition of pomegranate peel significantly (p < 0.05) increased hardness and decreased springiness values. Control cakes and cakes having 5 and 10% pomegranate peel received similar scores in smell and flavor. Practical applications In this study, significant increases were determined in insoluble and total dietary fibers, total phenolics, Mg, Ca, K contents, and total antioxidant activity values of cakes by adding pomegranate peel to the formulations. But increasing the pomegranate peel level in cakes caused increasing in hardness values in texture analysis, and decreasing in crumb cell structure and chewiness scores in sensory analysis. So, we can suggest to increase liquid phase ratio in cake batters for cakes having pomegranate peel. When we take into account that increasing the pomegranate peel to 15% caused significant reductions in smell, flavor, and color scores, it is advisable not to exceed 15% in pomegranate peel addition. The results show that using pomegranate peel in muffin cakes will be a good alternative for increasing the nutritional and functional properties of cakes, and pomegranate peel may also be considered as a potential functional ingredient in other food products.

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As a fermented product, tarhana is the dry form of yogurt-cereal mixture and represents an important part of the diets of many people in different countries including Turkey. In the present study, the effects of the addition of baker's yeast on the quality and functional properties of tarhana were investigated. Tarhana was produced under laboratory conditions (uncontrolled and controlled conditions) using two formulas. Some physicochemical, functional, and sensory properties of the samples were analysed. An increase was found in the acidity value of all samples during the fermentation period. The addition of baker's yeast affected the functional properties (water absorption capacity, foaming capacity, foaming stability, emulsifying activity) of the samples (P < 0.05). The tarhana samples produced by the addition of yeast and under controlled conditions had shorter fermentation times and better sensory properties. This research suggests that the addition of baker's yeast and the employment of controlled conditions can be recommended in the production of the commercial type of tarhana.