The aim of this work was to test potential by-product utilization in the development of foodstuffs for people intolerant for gluten. In this work were used three kinds of pomace – apple, buckwheat and grape (varieties Alibernet and Cabernet). Obtained dried pomace was applied into the baking products in ratio 5%, 10% and 15%. Apple and buckwheat pomace were applied into the breads and grape pomace were used in biscuits. The obtained products were sensory evaluated and texture analysis was used for determination of firmness. In terms of overall quality of tested breads, the evaluators indicated that bread with 5% addition of buckwheat pomace was the sample with the highest quality and from biscuit category products with 5% addition of grape pomace (Alibernet) were shown to be the best. Regarding the texture determination the highest firmness showed a control sample in the case of biscuits and with the addition of pomace into the biscuits product firmness decreased. Contrary, in case of breads with the addition of pomace, the firmness increased. The results of texture analysis were statistically evaluated by non-parametric Wilcoxon test, among the samples there was no statistical significant difference found.
