In the present study, it was aimed to enrich standard cookie recipe by addition of pumpkin (Cucurbita moschat Duch. ex. Poir.) pomace powder (PPP) and carrot (Daucus carota L.) pomace powder (CPP). Two different soft wheat flour (Gerek-79 and Guadalupe) were substituted by 4 levels of PPP and CPP (10%, 15%, 20% and 25%) and the effects of increased levels of PPP and CPP on the farinogram properties of wheat flour dough and chemical composition, physical, textural and organoleptic properties of cookies were investigated. Addition of PPP and CPP increased water absorption (approximately 1.5 times), stability and development time as measured by farinograph. Cookies supplemented with PPP and CPP became darker with increasing levels of fiber and the creamy-yellow color of the control samples turned into orange-yellow. Addition of PPP and CPP decreased the spread ratio but increased breaking strength of cookies. Enriched cookies exhibited 1.5-2 times strength than control. In consideration of the results of sensory evaluation, it can be concluded that overall acceptability values decreased depending on increasing levels of PPP and CPP. Highly acceptable cookies could be obtained by incorporating PPP and CPP in both flour samples.

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Fermentation and hydrothermal methods were tested to reduce the phytic acid (PA) content of oat bran, and the effects of these methods on the dietary fiber (DF) and total phenolic (TP) contents as well as the antioxidant activity (AA) were also investigated. Fermentation with 6% yeast and for 6 h resulted in 88.2% reduction in PA content, while it only resulted in 32.5% reduction in the sample incubated for 6 h without yeast addition. The PA loss in autoclaved oat bran sample (1.5 h, pH 4.0) was 95.2% while it was 41.8% at most in the sample autoclaved without pH adjustment. In both methods, soluble, insoluble, and total DF contents of samples were remarkably higher than the control samples. Also for TP in the oat bran samples, both processes led to 17% and 39% increases, respectively, while AA values were 8% and 15%, respectively. Among all samples, the autoclaving process resulted in the lowest PA and the greatest amount of bioactive compounds.

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