The transformation of plant-based by-products generated in food industry processes into value-added functional foods is of great importance both in terms of sustainable production models and enriched food supply.This study aims to determine the place of sea buckthorn, pomegranate, and grape seed flours, which have high functional potential, in whole wheat grissini formulations and the consumer acceptability of these innovative products.In the research, functional grissini produced with the addition of three different fruit seed flours (UG5, NG4, IG3) were analyzed by trained panelists using the Hedonic Scale and Ranking Test methods.The findings revealed that the formulation containing sea buckthorn seed (IG3) was the most successful product sensorially, receiving the highest scores in overall liking, flavor, and desire to eat again parameters.Grape seed (UG5) showed a moderate level of acceptance, while pomegranate seed (NG4) remained at the lowest level of liking due to its dominant bitter character.In conclusion, it was determined that the grissini matrix is a suitable carrier for functional components, but the specific aromatic profile of the kernel flour used plays a decisive role in consumer acceptance.
Şefahat EYCE (Thu,) studied this question.