Akademik Veri Yönetim Sistemi
2. INTERNATIONAL OHRID SCIENTIFIC RESEARCHES AND INNOVATION CONGRESS, Ohrid, Makedonya, 2 - 03 Ağustos 2025, ss.116, (Özet Bildiri)
STUDYING THE POSSIBILITY OF USING BEAN PEEL EXTRACT AS A SOURCE OF DIETARY FIBER AND PROTEINS IN THE PASTRY INDUSTRY Ali Haseeb Yaseen AL KHATTAB1/ Prof. Dr. Ali İrfan ILBAS2/ Assist. Prof. Dr. Maher Ahmed ABED3 1Erciyes University, Graduate School of Natural and Applied Sciences, Department of Agricultural Sciences and Technologies, Kayseri, Türkiye, e-mail: ali.h.alkhattab@gmail.com, https://orcid.org/0009-0006-0810-2353 2Erciyes University, Faculty of Agriculture, Department of Field Crops, Kayseri, Türkiye, iilbas@erciyes.edu.tr, https://orcid.org/0000-0001-9640-5237 3University of Anbar, College of Agriculture, Department of Food Sciences, Anbar, Iraq, maher.ahmed@uoanbar.edu.iq, https://orcid.org/0000-0001-7365-2331 Abstract This perspective, this study aimed to explore the functional and nutritional potential of fava bean (Vicia faba L.) pod shells as a neglected raw material that can be used in the confectionery industry, particularly cakes, within the framework of a scientific approach based on chemical, physical, biological, and functional analysis. A series of laboratory tests were conducted on fava bean peel powder, including: chemical composition, mineral content, detection of chemically active compounds, qualitative and quantitative analysis of amino acids, evaluation of functional properties (such as water and fat holding capacity, emulsification, and foam formation), and measurement of antioxidant and antibacterial properties. The results showed that fava bean peels are a rich source of biologically important nutrients, recording good levels of dietary fiber (13.22%) and protein (3.81%), in addition to containing vital minerals such as iron, magnesium, potassium, and zinc. Spectral analyses also revealed the presence of phenolic compounds, most notably Rutin, Kaempferol, Caffeic acid. In addition to Quercetin, which showed remarkable effectiveness in neutralizing free radicals according to the DPPH test, which supports the possibility of using them as natural antioxidants. Alcoholic and aqueous extracts of the peel powder also demonstrated remarkable effectiveness in inhibiting the growth of a group of Gram-positive and Gram-negative bacteria. At the functional level, fava bean peel powder demonstrated significant technical properties in the food industry, including high water and fat retention capacity, good emulsification and foam formation indicators, with remarkable stability at specific pH values, qualifying it for use as a functional ingredient in pastries. Keywords: Fava Bean Peels, Functional Food Ingredients, Antioxidant and Antibacterial Activity 2. INTERNATIONAL OHRID SCIENTIFIC RESEARCHES AND INNOVATION CONGRESS” 02-03 August 2025, N. MACEDONIA https://www.wosconkongreleri.com/ 116