Development Of Microgreen Added Vegetable Based Innovative Healthy Snacks
Project no. 32392 · Status: Kapanmış (Yayın bekleniyor) · 2024
Summary
<p>In this thesis study, the effects of different drying methods on the nutritional content of microgreens, which are considered functional foods and stand out with their sustainable production, were investigated along with their potential use in healthy snack bar formulations. The microgreens were dried using two different methods: hot air drying and freeze-dring. The freeze-dried broccoli, mung bean, and einkorn microgreens, which preserved their nutritional properties most effectively, were incorporated into the healthy snack bar formulation by 25% of oat flour and were used as natural ingredients. To increase the vitamin C content in the formulation, a healthy snack bar containing broccoli microgreens with 64.85 ± 1.08 mg/100 g dry matter of vitamin C was developed, resulting in a 44.72% increase compared to the control. The protein (total nitrogenous matter) content of mung bean microgreens was determined as 48.75 ± 0.03 g/100 g dry matter, resulted in a 31.11% increase in the bar’s protein content. Einkorn microgreens, containing 446.41 ± 3.43 mg GAE/100 g dry matter of total phenolics and 725.03 ± 3.39 mg catechin/100 g dry matter of total flavonoids, increased the total phenolic and flavonoid contents of the snack bar by 671.19% and 25.23%, respectively. The findings of this study show that broccoli, mung bean, and einkorn microgreens can be effectively used as natural additives in the formulation of healthy snack bars.</p><p><br></p><p><strong>Keywords: </strong>Microgreen, broccoli, mung bean, einkorn, functional food</p>