Chapter 1. Improvement of gluten-free granola production technology in the restaurant segment
Keywords:
granola, gluten-free, pseudo-cereals, freeze-dried fruits, nuts, Jerusalem artichoke syrup, maple syrup, glycemic index
Synopsis
Innovative approaches in food processing and sustainability
Granola is a popular product among supporters of healthy eating due to its high fiber, vitamin, and mineral content.
This study aimed to obtain popular breakfast cereals – granola – using various ingredients. It researched twelve recipe compositions based on rice, buckwheat and amaranth flakes, freeze-dried peach, strawberry, cherry, and fig as well as almond and hazelnut nuts. The granola recipe contained two different sweeteners (Jerusalem artichoke syrup and maple syrup). The sensory properties of the samples were evaluated.
The study confirmed that the energy value of all the proposed granola recipes per 100 g is nearly identical, ranging within 352...389 kcal/100 g, which meets the established nutritional standards. The recipes containing buckwheat flakes exhibited higher energy values, while rice-based granola had a slightly lower energy value. However, this difference was not significant. The developed recipes belong to the category of low-glycemic index products (below 55 units), making them suitable for individuals with diabetes and for use in dietary nutrition.
The developed recipe contributes to increasing nutritional value, improving organoleptic properties, and expanding the range of functional food products, such as granola, that meet modern requirements for healthy eating.
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Copyright (c) 2025 Marina Serdiuk, Tetiana Kolisnychenko, Valentyna Bandura, Kateryna Sefikhanova, Yurii Opanashcuk, Tetyana Semko ____________________________________________ How to Cite: Serdiuk, M., Kolisnychenko, T., Bandura, V., Sefikhanova, K., Opanashcuk, Y., Semko, T.; Priss, O. (Ed.) (2025). Improvement of gluten-free granola production technology in the restaurant segment. Innovative approaches in food processing and sustainability. Tallinn: Scientific Route OÜ. doi: https://doi.org/10.21303/978-9908-9706-2-2.ch1
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