The Experimental Development of Bread with Enriched Nutritional Properties Using Organic Sea Buckthorn Pomace

In this study, sea buckthorn (Hippophae rhamnoides L.) pomace resulting from juice extraction was dried and ground in order to obtain a powder that further used bread making. Sea pomace, an invaluable by-product of the industry, contains bioactive compounds dietary fibers promote health. Dried by-products are rich sources nutritional compounds, offering great potential for use as nutraceuticals animal feed, ingredients functional food, pharmaceutical industry. The utilization promotes circular sustainable economy by implementing innovative methods strategic approaches recover high-value products minimize waste multiple ways. For purpose, three organic varieties were used, namely Mara (M), Clara (C), Sorana (S). Further, 6%, 8%, 10% added wheat flour prepare bread, its effects on structural, nutritional, sensorial characteristics investigated. volume, porosity, elasticity obtained samples slightly lower compared control sample (white bread). revealed developed presented higher antioxidant activity, polyphenolic content, crude fiber sample. acceptability test showed consumer preferences directed toward containing 8% powder, regardless variety, while addition led major changes. results study can be successfully incorporated into food product with enhanced properties.