Hotel, Restaurant and Catering Services Cookery Program, Alanya University, Antalya, Turkey.
Food Analysis Application and Research Center, Research Laboratories Center, Mugla Sitki Kocman University, Muğla, Turkey.
J Food Sci. 2024 Oct;89(10):6455-6464. doi: 10.1111/1750-3841.17364. Epub 2024 Sep 17.
The objective of this study was to create and characterize an innovative granola, a popular choice in quick 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, whereas 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. 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. PRACTICAL APPLICATION: This study demonstrates that both baking method and sweetener choice significantly impact the chemical quality attributes of granola, which is a popular breakfast cereal. Microwave baking can be a faster and potentially healthier option, whereas stevia offers a low-calorie sweetener alternative. Further research is needed to maximize health benefits of granola products.
本研究旨在制作并表征一种创新的格兰诺拉麦片，它是一种受欢迎的快速早餐选择。使用龙舌兰花蜜（A）、蜂蜜（H）和甜菊糖（S）对格兰诺拉麦片样本进行甜味处理，并使用传统烤箱（1）和微波炉（2），在 160°C 和 300 W 的温度下进行烘烤。在这些样本中，H1 表现出最高的总糖含量（26.64ng/µL），其中果糖是 A 和 H 样本中的主要单糖，而蔗糖和麦芽糖在含 S 的样本中更为突出。H2 中不存在羟甲基糠醛，但在其他样本中其浓度范围在 10.52 至 85.78ppm 之间。亚油酸构成了所有格兰诺拉麦片脂肪酸组成的近 52%。在有机酸组成方面，苹果酸的范围在 1189.55 至 2022.95µg/mL 之间，柠檬酸的范围在 341.58 至 1824.04µg/mL 之间。格兰诺拉麦片样本还含有单个酚类化合物，如香草酸、香草醛、阿魏酸、没食子酸丙酯和焦儿茶酚。实际应用：本研究表明，烘烤方法和甜味剂选择都会显著影响格兰诺拉麦片的化学质量属性，这是一种受欢迎的早餐麦片。微波烘烤可能是一种更快且更健康的选择，而甜菊糖则提供了一种低卡路里的甜味剂替代方案。需要进一步研究以最大限度地提高格兰诺拉麦片产品的健康效益。
