Vegan and gluten-free granola bar production with pumpkin

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

doi:10.55147/efse.1166320

EN

Vegan and gluten-free granola bar production with pumpkin

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

References

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Details

Primary Language

English

Subjects

Food Engineering

Journal Section

Research Article

Authors

Fatma Manguldar
0000-0001-8835-4986
Türkiye

Başak Derya
0000-0002-2017-2489
Türkiye

Sena Balbinar
0000-0002-3724-7600
Türkiye

Şimal Çakır
0000-0002-8354-2918
Türkiye

Necattin Cihat Icyer
0000-0002-3190-9669
Türkiye

Merve Çayır ^*
0000-0002-2553-3300
Türkiye

Ömer Said Toker
0000-0002-7304-2071
Türkiye

Bülent Şentürk
0000-0002-4606-4697
Türkiye

Publication Date

December 31, 2022

Submission Date

August 25, 2022

Acceptance Date

December 18, 2022

Published in Issue

Year 2022 Volume: 3 Number: 2

DOI

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

IZ

https://izlik.org/JA95WX53AT

APA

Manguldar, F., Derya, B., Balbinar, S., Çakır, Ş., Icyer, N. C., Çayır, M., Toker, Ö. S., & Şentürk, B. (2022). Vegan and gluten-free granola bar production with pumpkin. European Food Science and Engineering, 3(2), 52-57. https://doi.org/10.55147/efse.1166320