Evaluation of Granola Bars Quality Fortified with Sweet Sorghum Jaggery

Barakat, Heba A.; Sabri, Dina M.; Khalil, Soha R.A.

doi:10.21608/ftrj.2023.312986

Evaluation of Granola Bars Quality Fortified with Sweet Sorghum Jaggery

Document Type : Original Article

Authors

¹ Experimental kitchen, food technology institute, agriculture research center

² Experimental Kitchen Research Unit, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt

³ Sugar Technol., Res. Dept., Sugar Crops Research Institue, Agricultural Research Center, Giza, Egypt

10.21608/ftrj.2023.312986

Abstract

Granola bars are known for their high nutritional value, antioxidants, calories, and have a light structure. In this study, intends to develop the composition of granola bars fortified with sweet sorghum as a natural food ingredient using sweet sorghum stalk juice with high nutritional value as a natural sweetener and binding agent. Six sweet sorghum cultivars (Sugar drip, Rona, Rex, Cukorcirok, Atlas and Brandes) were evaluated to select the best variety to prepare jaggery. The results showed significant differences in nutritional properties and bioactive compounds among the juice of the six cultivars and, The Rona cultivar gave a higher yield of juice rich in total phenols, flavonoid compounds, and antioxidant activity than other cultivars. Such results indicated the sweet sorghum jaggery can be used as an economic sweetener and functional ingredient in preparing functional food. This modification not only provides a source of natural sweetness but also enhances the sensory experience of consuming the bars of granola with jaggery. Our study recommends using concentrated sorghum juice, specifically jaggery of sweet sorghum variety Rona, at 75 Brix 25°C as a replacer for glucose syrup in the production of granola bars.

Keywords