By-products of plant processing and their possible application into innovative gluten-free foodstuffs

make a huge contribution from an economic point of view. In our work, we observed the by-products of plant processing as possible
local sources of biologically active componets for the further application in gluten-free products. The total polyphenols, antioxidant
activity and crude protein in eight samples of plant by-products (apple, buckwheat, tomato, chilli and grape varieties of Irsai Oliver,
Red Traminer, Alibernet, Cabernet) were determined. The crude protein content ranged from 1.4 % in buckwheat pomace to 15 % in
chilli pomace. The highest polyphenol content was found to be in Alibernet grape pomace (256.9 mg.kg-1
) and the lowest in chilli
(155.15 mg.kg-1
) pomace. The antioxidant activity of pomace ranged from 535.2 to 1359.49 mg.dm-3
. Gluten-free products such as
muffins and knäckebrots were designed, into which by-products were applied in the amount of 3%, except for chilli (0.5% addition).
Developed gluten-free products were evaluated by sensory and texture methods. As the sample with the highest sensory quality were
concluded to be muffins made with 3 % addition of Cabernet pomace. Grape and apple pomace can be recommended in gluten- free
muffin production and tomato pomace in gluten free knäckebrot production.