Preparation and Evaluation of Granola – a Breakfast Cereal, Sustituted with Maize (Zea May) and Coconut (Cocos Nucifera) Blend
International Journal of Nutrition and Food Sciences
Volume 5, Issue 1, January 2016, Pages: 47-52
Received: Jan. 9, 2016; Accepted: Jan. 19, 2016; Published: Feb. 1, 2016
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Authors
Eke - Ejiofor Joy, Department of Food Science and Technology, Rivers State University of Science and Technology Nkpolu, Port Harcourt, Nigeria
Beleya Ellen Aswei, Department of Food Science and Technology, Rivers State University of Science and Technology Nkpolu, Port Harcourt, Nigeria
Gbarasogo Mbarabari Nicholas, Department of Food Science and Technology, Rivers State University of Science and Technology Nkpolu, Port Harcourt, Nigeria
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Abstract
Granola was produced using three varieties of maize namely, yellow, white and pop and oat as control. Coconut was added to the granola sample in order to replace walnut in the control. They were subjected to sensory, chemical and functional evaluation. Sensory analysis showed that there was significant difference in their color and taste, while flavor, texture, crispness and overall acceptability showed no significant difference (p≥0.05). Chemical analysis result showed that oat based granola had the highest value for fat, protein, energy, sugar, starch and amylopectin, while yellow maize granola had the highest value for moisture content and carbohydrate and white maize granola had the highest value for crude fibre and amylose. Granola produced from pop maize had the highest value for ash. There was no significant difference (P≥0.05) in ash, protein energy and amylopectin between oat granola (control) and maize based granola samples. Functional analysis of the samples showed that oat granola had the highest value for water absorption capacity and swelling power. Yellow maize granola had the highest value for dispersibility and bulk density. Pop corn granola had the highest value for solubility. There was no significant difference (P≥0.05) in bulk density and water absorption capacity.
Keywords
Granola, Substitution, Preparation, Evaluation, Maize, Coconut, Breakfast - Cereal
To cite this article
Eke - Ejiofor Joy, Beleya Ellen Aswei, Gbarasogo Mbarabari Nicholas, Preparation and Evaluation of Granola – a Breakfast Cereal, Sustituted with Maize (Zea May) and Coconut (Cocos Nucifera) Blend, International Journal of Nutrition and Food Sciences. Vol. 5, No. 1, 2016, pp. 47-52. doi: 10.11648/j.ijnfs.20160501.17
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Copyright © 2016 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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