The development of healthy breakfast date palm granola
Keywords:
Granola, Date palm, Date palm syrupAbstract
The objectives of this study were to investigate the drying of date palm at 50, 60 and 70๐C, 50, 100, 150 g syrup content and shelf life of granola products. The results were found that the optimum temperature for date palms were 50๐C, with the most yellow color of dates palm with b* 7.64 and the highest overall consumer acceptance. The addition of the syrup at 50, 100, 150 g was found that the addition of date syrup resulted in an increase of 10.16% protein and 15.07% fiber and there was a statistically significant difference (p≤0.05) compared to the control formula. The sensory evaluation found that 100 g of granola added to syrup gave the highest taste and overall acceptance scores of 6.77 and 7.00 respectively. The shelf life of granola products, it was found that there was an increase in acid value (0.08 milligrams of potassium hydroxide required to neutralize the free fatty acids present in one gram of oil) and peroxidase (6.21 milliequivalents of active oxygen per one gram of oil). Therefore, the results indicated that the development of granola with the addition of date palm syrup promoting in the product being more acceptable to consumers and still nutritious, especially the added protein and dietary fiber. It is significantly more than the use of honey.
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