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.

Simulated Gastrointestinal Digestion of Nutritive Raw Bars: Assessment of Nutrient Bioavailability

“…This is much more common among young adults, with 54% of those aged 25–34 saying they eat a protein bar once a week or more and 20% saying they eat them daily [ 6 , 7 ]. In addition, one in four consumers eats more protein from plant sources than a year ago [ 8 ].…”

DEVELOPMENT of OAT-BASED SNACK PASTES with HONEY and COCONUT (COCOS NUCIFERA L.) OIL

“…The importance of novel products in the food market is increasing day by day. Consumer interest in less processed and natural alternative products has been increasing (Dikyokus, 2022;Manguldar et al, 2022). In recent years, dietary habits have changed dramatically around the world.…”

“…Functional foods providing a healthpromoting activity as well as the traditional nutritional value can be defined as foods that increase the quality of life. As consumers' needs have grown, the interest in functional foods as well as nutritious and pleasing sensory foods is increasing (Karelakis et al, 2019;Dikyokus, 2022;Ghosh et al, 2022;Manguldar et al, 2022).…”

“…Oat (Avena sativa L.) is a multifunctional grain that has been used as human diet with their protein quality, high unsaturated fat and fiber content and antioxidant property since ancient times. Considering the health and nutritional benefits of oat, its utilization in food production such as bread, oat milk, breakfast cereals and biscuits in the food industry has increased (Dikyokus, 2022;Manguldar, et al, 2022).…”

“…This fruit is a rich source of important phytonutrients, containing vitamins and phenolic compounds and minerals such as calcium, phosphorus, potassium, manganese, iron, zinc and magnesium etc. (Dikyokus, 2022;Manguldar et al, 2022).…”