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: 2

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

References

• Alarcon-Aguilara, F.J., Roman-Ramos, R., Perez-Gutierrez, S., Aguilar-Contreras, A., Contreras-Weber, C.C., & Flores-Saenz, J.L. (1998). Study of the anti-hyperglycemic effect of plants used as antidiabetics. Journal of ethnopharmacology, 61(2), 101-110. doi:10.1016/S0378-8741(98)00020-8
• Ballabio, C., Uberti, F., Manferdelli, S., Vacca, E., Boggini, G., Redaelli, R., Catassi, C., Lionetti, E., Peñas, E., & Restani, P. (2011). Molecular characterisation of 36 oat varieties and in vitro assessment of their suitability for coeliacs’ diet. Journal of Cereal Science, 54(1), 110-115. doi:10.1016/J.JCS.2011.04.004
• Białek, M., Rutkowska, J., Adamska, A., & Bajdalow, E. (2015). Partial replacement of wheat flour with pumpkin seed flour in muffins offered to children. CyTA-Journal of Food, 14(3), 391-398 doi:10.1080/19476337.2015.1114529
• Cowan, A.E., Higgins, K.A., Fisher, J.O., Tripicchio, G.L., Mattes, R.D., Zou, P., & Bailey, R.L. (2020). Examination of different definitions of snacking frequency and associations with weight status among U.S. adults. PloS one, 3(7), e2689. doi:10.1371/JOURNAL.PONE.0234355 Craig, W.J. (2009). Health effects of vegan diets. The American journal of clinical nutrition, 89(5), 1627S-1633S. doi:10.3945/AJCN.2009.26736N
• Forster, M., Rodríguez Rodríguez, E., Darias Martín, J., & Díaz Romero, C. (2003). Distribution of Nutrients in Edible Banana Pulp. Food Technology and Biotechnology, 41(2), 167-171
• Jiang, B., Tsao, R., Li, Y., & Miao, M. (2014). Food Safety: Food Analysis Technologies/Techniques. Encyclopedia of Agriculture and Food Systems, (2nd edn.) Academic Press, pp 273–288 doi:10.1016/B978-0-444-52512-3.00052-8
• Kaur, S., Panghal, A., Garg, M.K., Mann, S., Khatkar, S.K., Sharma, P., & Chhikara, N. (2020). Functional and nutraceutical properties of pumpkin – a review. Nutrition & Food Science. 50, 384–401. doi:10.1108/NFS-05-2019-0143
• Lim, Y. Y., Lim, T. T., & Tee, J. J. (2007). Antioxidant properties of several tropical fruits: A comparative study. Food chemistry, 103(3), 1003-1008. doi:10.1016/J.FOODCHEM.2006.08.038
• Molberg, Ø., Uhlen, A.K., Jensen, T., Flæte, N.S., Fleckenstein, B., Arentz-Hansen, H., Raki, M., Lundin, K.E.A., & Sollid, L.M., (2005). Mapping of gluten T-cell epitopes in the bread wheat ancestors: Implications for celiac disease. Gastroenterology, 128(2), 393-401. https://doi.org/10.1053/j.gastro.2004.11.003
• Morris, M.A., Hutchinson, J., Gianfrancesco, C., Alwan, N.A., Carter, M.C., Scott, E.M., & Cade, J.E. (2019). Relationship of the Frequency, Distribution, and Content of Meals/Snacks to Glycaemic Control in Gestational Diabetes: The myfood24 GDM Pilot Study. Nutrients, 12(1), 3. doi:10.3390/NU12010003
• Prandi, B., Tedeschi, T., Folloni, S., Galaverna, & G., Sforza, S. (2017). Peptides from gluten digestion: A comparison between old and modern wheat varieties. Food research international, 91, 92-102. doi:10.1016/j.foodres.2016.11.034
• Rasane, P., Jha, A., Sabikhi, L., Kumar, A., & Unnikrishnan, V.S. (2013). Nutritional advantages of oats and opportunities for its processing as value added foods - a review. Journal of food science and technology, 52(2), 676-684. doi:10.1007/S13197-013-1072-1
• Savaş, Z. (2014). Fındık ve bal esaslı yeni ürünün raf ömrünün geliştirilmesi / Shelf life improvement of new product based on hazelnut and honey(Master's Thesis) Ondokuz Mayıs University, İzmir. Obtained from YOK thesis center (374115).
• Wall, M.M. (2006). Ascorbic acid, vitamin A, and mineral composition of banana (Musa sp.) and papaya (Carica papaya) cultivars grown in Hawaii. Journal of Food Composition and analysis, 19(5), 434-445. doi:10.1016/J.JFCA.2006.01.002