Development, sensory, and nutritional evaluation of flavonoid-rich granola bar

This study focused on the development, sensory, and nutritional evaluation of flavonoid-rich granola bar that is aimed to support cognitive health especially for working adults that are exposed to stress and other work-related factors. Four granola bar formulations are made with different percentage of dried mixed berries (dried blueberries and dried cranberries): 0%, 15%, 25%, and 35% while other ingredients, peanut butter, honey, almonds and dark chocolate remained constant. The proportion of rolled oats and rice puffs decrease when the percentage of dried berries increased. The objectives of this study are to develop a granola bar enriched with flavonoids that is suitable for a fast-paced life and to evaluate and assess the nutritional composition and sensory acceptance of the granola bar. Proximate analysis included moisture, ash, fat, fiber, protein, carbohydrate, and flavonoid content. Sensory evaluation conducted with 30 mildly trained panelists using a 9-point hedonic scale. Proximate analysis showed that increased in dried berries percentage led to higher moisture, carbohydrate, and flavonoid content and decrease in ash, fiber, protein, and fat due to decrease in rolled oats proportion. Sensory evaluation showed that formulation B with 15% dried berries achieved the highest overall acceptability score, showing a balance in taste, texture, and nutritional enhancement while both formulation A and D received lower ratings.