Gluten-free granola production and the effects of turmeric (Curcuma longa L.) and mahaleb (Prunus mahaleb L.) on its antioxidant properties

In this thesis, it is aimed i) to develop gluten free granola formulations suitable for consumption of celiac patients, ii) to increase the functional properties by the addition of turmeric and mahaleb powder, and iii) to give a new alternative product to breakfast cereals with a gluten free functional granola. For this purpose, in the granola formula, puffed rice is used instead of oat. In addition, turmeric and mahaleb powder were added separately and in combination at the rates determined by preliminary trials (2.5% and 5%). The effects of turmeric and mahaleb powder on the physical characteristics, functional properties such as phenolic content and antioxidant activity, and sensory quality of gluten free granola were investigated. As the ratio of turmeric increased, the colors of the granolas were more yellowish than the control. The addition of mahaleb caused a darkening of the color. Mahaleb and turmeric additives increased the phenolic contents of granola samples compared to control. As the contribution ratio increased, the phenolic content increased in a linear manner. It was observed that the granolas produced with the supplementation of turmeric and mahaleb powders received scores of 5 and above from all sensorial parameters and had acceptable qualities. As a result; new functional breakfast cereal alternatives with the addition of turmeric and mahaleb powders were produced for celiac patients. It is thought that these gluten-free granolas having high phenolic content and antioxidant activity will contribute to the market of functional and gluten-free products. Keywords: granola, gluten-free, turmeric, mahaleb, puffed rice