Production of Vegetable Based Gluten-Free Snack Food Containing Olive Oil and Tahini

Year 2025, Volume: 29 Issue: 6, 650 - 659, 23.12.2025

Bige Karaman , Nihal Türkmen Erol , Hind Chebbi

https://doi.org/10.16984/saufenbilder.1764012

Abstract

In this study, production of a gluten-free snack food was aimed by using different plant materials. For this purpose, based on the results of preliminary studies, various spices (turmeric, spice mix and blue poppy), chickpea flour, aquafaba and tahini/olive oil in addition to Jerusalem artichoke (JA) (Helianthus tuberosus L.) and carrot (Daucus carota) as tuber plants were used according to the most preferred recipe. The analyses of total polyphenol (TP) and flavonoid (TF), antioxidant capacity (AC) and bioaccessibility of TP were made to determine the functionality of the enriched snacks. The products were also evaluated by sensorial based on the parameters of colour, odour, taste, hardness, crispness and general acceptability.
According to the results, depending on the oil source used, the significant difference (p<0.05) in TP and TF contents, TP bioaccessibilities and AC values at the end of gastric and intestinal digestion stages was detected. The AC value (621.96 mmol AAE/100g DM), TF (1.26 mg RE/g DM) and TP (0.95 mg GAE/g DM) amounts of the snack with tahini were determined more than the one with olive oil. However, TP bioaccessibility of snack with olive oil was higher compared to that with tahini. While snack with tahini was preferred in terms of crispness by the panelists, the product containing olive oil was more preferred in terms of other sensorial properties. Consequently, this study revealed that both snacks are beneficial regarding functionality and sensory properties.

Keywords

Chips , Enrichment , Jerusalem artichoke , Chickpea , Carrot

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