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Baobab ve acı bakla unu ile yüksek lifli bir atıştırmalık barın formülasyonu ve geliştirilmesi

Formulation and development of a high-fiber snack bar with baobab and lupin flour

Ceren Oğuz, Filiz Hazal, Hatice Neval Özbek, Banu Koç, Fahrettin Göğüş

Sayfa
1366–1373
Yayın Tarihi
2025-12-15
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Özet

Yüksek proteinli, yüksek enerjili ve besleyici atıştırmalık barlar, harika ek öğünler olarak kabul edilmektedir. Bu çalışmanın amacı, baobab tozu ve acı bakla unu kullanarak besinsel olarak dengeli, yüksek lifli, antioksidan açısından zengin bir atıştırmalık bar geliştirmektir. Yalnızca acı bakla unu içeren ve acı bakla ununun yerine sırasıyla %10, %30 ve %50 oranında baobab tozu içeren sağlıklı atıştırmalık bar formülasyonları değerlendirilmiş ve bunların duyusal, tekstürel ve renk özellikleri analiz edilmiştir. Duyusal analiz sonuçları, tatlılık, doku ve genel kabul edilebilirlik açısından en yüksek puanı alan %10 baobab içeren atıştırmalık barın en iyi formülasyon olduğunu ortaya koymuştur. Kompozisyon, toplam fenolik içeriği ve DPPH radikal bağlama aktivitesini değerlendirmek için ek analizler gerçekleştirilmiştir. %10 baobab içeren atıştırmalık bar, yüksek protein (%19.11), diyet lifi (%20.6), orta düzeyde yağ (%12.42) ve düşük karbonhidrat (%48.95) içeriği ile dengeli bir besin profili sergilemiştir. Ayrıca, 20.08 mg GAE/g toplam fenolik bileşik içeriği ve %50,66 DPPH radikal bağlama aktivitesi ile güçlü antioksidan özellikler göstermiştir. Sonuçlar, baobab tozu ve acı bakla ununun atıştırmalık barlara dahil edilmesinin yüksek enerjili, besin açısından zengin ve önemli sağlık faydaları sunan ürünler üretme potansiyelini vurgulayarak, bunları sağlık bilincine sahip tüketiciler için cazip bir seçenek haline getirmektedir.

Abstract

High protein, high energy, and nutritious snack bars are considered great supplemental meals. The purpose of this study was to develop a nutritionally balanced, high fiber, antioxidant-rich snack bar using baobab powder and lupin flour. Healthy snack bar formulations containing lupin flour alone and containing 10%, 30%, and 50% baobab instead of lupin flour were evaluated, and their sensory, textural and color properties were analyzed. Sensory analysis identified the snack bar with 10% baobab as the best formulation, achieving the highest ratings for sweetness, texture and overall acceptability. Further analyses were conducted to evaluate its composition, total phenolic content, and DPPH radical scavenging activity. The snack bar with 10% baobab demonstrated a well-balanced nutritional profile, with high protein content (19.11%), dietary fiber (20.6%), moderate fat content (12.42%), and low carbohydrate levels (48.95%). Additionally, it exhibited strong antioxidant properties, with a total phenolic content of 20.08 mg GAE/g and a DPPH radical scavenging activity of 50.66%. The results highlight the potential of incorporating baobab powder and lupin flour into snack bars to produce high-energy, nutrient-dense products with substantial health benefits, making them an appealing option for health-conscious consumers.

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Bu Makaleye Atıf Yap

Oğuz, C., Hazal, F., Özbek, H. N., Koç, B., Göğüş, F. (2025). Baobab ve acı bakla unu ile yüksek lifli bir atıştırmalık barın formülasyonu ve geliştirilmesi. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, Cilt: 31 Sayı: 7, 1366–1373. https://doi.org/10.5505/pajes.2025.67675

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