In this study, some chemical, physical and sensory properties of biscuits prepared with various substitution ratios (0, 6, 12 and 18%) of pomegranate peel were determined. To this end, pomegranate peel substitution did not cause a significant alteration in the protein, fat and ash contents of the biscuits. Results show that the antioxidant activity (from 5.06 μmol TE/100g to 288.38 μmol TE/100g), total phenolic content (from 56.49 mg GAE/100g to 1108.35 mg GAE/100g), soluble, insoluble and total dietary fiber contents (from 1.93% to 9.31%) of the biscuits increased significantly by increase of the substitution ratio of pomegranate peel powder (PPP) in the formulation. Hardness decreased significantly with PPP addition in biscuits. It was observed a decrease in L and b color values and an increase in a values of biscuits by increase in the ratio of pomegranate peel substitution. The PPP added samples revealed bigger air cells compared to the control samples in the internal SEM micrographs. In sensory analyses, no significant differences in sensory parameters except taste and overall acceptance of biscuits were observed. Moreover, the panelists confirmed that they felt a more sour and bitter taste in biscuits prepared with 18% pomegranate peel powder and it was considered to be the reason of the decrease in sensory scores. Therefore, it is advised not to exceed 12% pomegranate peel powder substitution in biscuits.

Blueberries (Vaccinium corymbosum L.) are considered to be a part of a healthy diet owing to their content of phenolic compounds and dietary fiber. In this study, blueberries (8, 16 and 24%) were added to muffin cake mixes and the effects of blueberries addition to some chemical, physical and sensory properties of cakes were investigated. The soluble dietary fiber, insoluble dietary fiber, total dietary fiber, total phenolic contents and antioxidant activity values of cakes increased by an increase in the amount of blueberries in cake formulations (p<0.05). Soluble, insoluble and total dietary fiber contents of control cakes were 0.94, 0.21 and 1.15% respectively and these contents increased to 2.81%, 3.47% and 6.28% in cakes with 24% blueberries. Total phenolic contents and antioxidant activity values of were 44.97 mg GAE/ 100g and 2.3 µmol TE/ 100g in control cakes and 107.14 mg GAE/ 100g and 18.22 TE/ 100g in