Exploring Granola Production Through Oven And Microwave Baking With Different Sweeteners In Trendy Breakfast Cereal

Abstract

Abstract The objective of this study was to create and characterize an innovative granola, a popular choice in fast-food breakfasts. The granola samples were sweetened with agave syrup (A), honey (H), and stevia (S), and produced using conventional oven (1) and microwave (2) baking techniques at temperatures of 160°C and 300 W, respectively. Among the samples, H1 exhibited the highest total sugar content (26.64 ng/µl), with fructose being the predominant monosaccharide in A and H samples, while saccharose and maltose were more prominent in S-containing samples. Hydroxymethylfurfural was absent in S2, but its concentrations ranged between 10.52 and 85.78 ppm in the other samples. Linoleic acid constituted nearly 52% of the fatty acid composition in all granolas. Limonene (55.23–63.88%) and γ-terpinene (11.88–15.37%) were the most abundant volatile compounds. In terms of organic acid composition, malic acid ranged between 1189.55 and 2022.95 µg/ml, and citric acid fell within the range of 341.58 and 1824.04 µg/ml. The granola specimens also contained individual phenolic compounds such as vanillic acid, vanillin, ferulic acid, propyl gallate, and pyrocatechol. Sensory results suggested that, overall acceptability score of both A2 and H2 sample was approximately the same and located at the top.