American Journal of Food Science and Nutrition (AJFSN)
Effect of substitution of glucose syrup with date syrup on the nutritional quality of Granola bar
(This article belongs to Vol - 03, Issue - 01)
AbstractGranola bar is a ready- to- eat snack food that is highly nutritious due to the presence of different ingredients such as oat, cashew nut and puffed rice. They are rich in protein, dietary fiber, vitamins and minerals. They consumed in place of breakfast or in between meal to temper hunger for people on the go. In order to make granola bar even more nutritious and healthy, the sugar content can be substituted with natural sweeteners. Therefore, the overall objective of this study was to produce 5 high energy nutritious granola bars by combining oat, puffed rice, corn flakes, cashew nut, chickpea, raisins and substituting the glucose with date syrups namely: (GBA 100% glucose syrup:0 % date syrup (Control); (GBB 75% glucose syrup: 25% date syrup); (GBC 50% glucose syrup: 50% date syrup); (GBD 25% glucose syrup: 75% date syrup); and (GBE 100% date syrup: 0 % glucose syrup). Microbial load, nutrient composition, sensory evaluations were performed. Flaxseed had the highest total viable count, fungal count and chickpea has the highest Salmonella Shigella count. On dry weight basis, moisture content ranged from (1.05±0.0 to 1.07±0.0); protein (8.5±0.02 to 12.6±0.05); fiber (0.53±0.04 to 1.1±0.02). GBC has the highest moisture content (1.07±0.0). GBE was scored higher in taste (4.05), chewiness (3.65), aftertaste (3.75) and overall acceptability (4.05). GBC scored (4.05) in color and crunchiness (4.25). In conclusion, date syrup can be substituted for glucose syrup in the production of granola bars because the bars are generally acceptable by consumers.
Keywords: Granola bar, Date syrup, Chickpea,