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.
TÜBİTAK
1134B412000204
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
1134B412000204
Birincil Dil | İngilizce |
---|---|
Konular | Gıda Mühendisliği |
Bölüm | Research Articles |
Yazarlar | |
Proje Numarası | 1134B412000204 |
Yayımlanma Tarihi | 31 Aralık 2022 |
Gönderilme Tarihi | 25 Ağustos 2022 |
Yayımlandığı Sayı | Yıl 2022 Cilt: 3 Sayı: 2 |