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Dergiler / European Food Science and Engineering / 2022 / Cilt: 3 - Sayı: 2

Vegan and gluten-free granola bar production with pumpkin

Fatma MANGULDAR
Başak DERYA
Sena BALBİNAR
Şimal ÇAKIR
Necattin Cihat ICYER
Merve ÇAYIR
Ömer Said TOKER
Bülent ŞENTÜRK
Sayfa
52–57
Yayın Tarihi
2022-12-31
DOI
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

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.

📌 3 Maddede Bu Makale

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Amaç & Hipotez: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.
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Temel Bulgular & Veri:For this purpose, 7 different formulations were prepared using design expert.
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Sonuç & Katkı: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.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Gluten-free · Functional food · Granola bar

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.

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Bu Makaleye Atıf Yap

MANGULDAR, F., DERYA, B., BALBİNAR, S., ÇAKIR, Ş., ICYER, N. C., ÇAYIR, M., TOKER, Ö. S., ŞENTÜRK, B. (2022). Vegan and gluten-free granola bar production with pumpkin. European Food Science and Engineering, Cilt: 3 - Sayı: 2, 52–57. https://ajindex.com/articles/868071

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Kaynakça (6)

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