Vegan and gluten-free granola bar production with pumpkin

Year 2022, Volume: 3 Issue: 2, 52 - 57, 31.12.2022

Fatma Manguldar Başak Derya Sena Balbinar Şimal Çakır Necattin Cihat Icyer Merve Çayır Ömer Said Toker Bülent Şentürk

https://doi.org/10.55147/efse.1166320

Cited By: 1

Abstract

The aim of this study is to produce a functional product for diets that arise due to preferences such as vegan diet or health problems such as celiac, with the increase of consumer awareness. For this purpose, bars containing various fruits, dried fruits, nuts and spices were produced. For this purpose, 7 different formulations were prepared using design expert. While the ratio of pumpkin and banana was changed in the mixture, the ratios of other ingredients (oats, raisins, cranberries, pumpkin seeds, coconut oil, spice mix, flaxseed) were kept constant. It was determined that the protein content of the bars increased as the amount of pumpkin increased. In the sensory analysis, the gluten-free bars produced were appreciated by the panelists. There was no statistical difference in the ash content, moisture content, oil content and L*, a*, b*, C* color values of the gluten-free bars. The samples were optimized considering their protein content and sensory properties. The formulation with the highest acceptability value (0.884) was determined as the sample containing 75.79 g of banana and 184.21 g of pumpkin.

Keywords

Gluten-free, Functional food, Granola bar, Celiac, Vegan

Supporting Institution

TÜBİTAK

Project Number

1134B412000204

Thanks

This work was funded by the Scientific and Technological Research Council of Turkey (TUBITAK), 2209-B Undergraduate Research Projects Support Program for Industry. Project No: 1134B412000204

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