Development of Nutritionally Enriched Granola and Evaluation of Sensory Quality: A Pilot Study
DOI:
https://doi.org/10.24925/turjaf.v13i5.1255-1264.7493Keywords:
Sensory analysis, food label, flaxseed, granola, consumerAbstract
Granola has become a popular product due to its rich nutritional content and versatility in different meals. This study aimed to enhance the functionality of granola by incorporating flaxseed and barley, which are rich in omega-3, fiber, and antioxidants, and to identify the most preferred variety in terms of sensory properties, thereby increasing product diversity. In the modified formulations, half of the oats, the main ingredient in granola, was replaced with barley, and liquid oil was substituted with 5% and 10% flaxseed. Sensory analysis was conducted under laboratory conditions to assess general acceptability and affordability. The energy and nutrient contents of the granola formulations were calculated using the BeBiS program based on the applied recipes. A label compliant with the Turkish Food Codex was created for the granola that received the highest sensory analysis score. The substitution of barley in the industrially modified granola recipe did not alter its energy and nutrient content. However, when 5–10% flaxseed was incorporated into the barley-based granola, energy content decreased, while the proportion of energy derived from carbohydrates and proteins increased. Additionally, increasing the flaxseed content led to higher levels of total fiber, omega-3, calcium, magnesium, phosphorus, potassium, and iron. Sensory analysis results indicated that the granola containing 5% flaxseed was the most comparable to the control group in terms of sensory properties and affordability. In conclusion, enriching standard granola with barley and flaxseed enhances its nutritional profile, particularly its ALA content, and provides a viable and acceptable product alternative with improved functional properties.
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