Work

Determination of Hydroxymethylfurfural (hmf) Content and Some Physicochemical Properties in Granola Bars Formulated With Various Types of Honey and Molasses

Year: 2025

Type: article

Abstract: The rising prevalence of obesity-related health issues has increased the demand for healthier foods with reduced refined sugar content. This study evaluated granola bars formulated with natural sweeteners, including honey and molasses, as alternatives to refined sugar, analyzing color, pH, moisture, ash, fat, and hydroxymethylfurfural (HMF) content. Statistical analysis using One-Way ANOVA followed by Duncan’s multiple range test revealed significant differences among samples (P<0.05). The flower honey sample (CCK) exhibited the highest L* (52.44) and b* (27.53) values, whereas the carob molasses sample (KCB) showed the highest a* (12.50). KCB had the highest pH and ash content, UZM the highest moisture (11.70%), and DUT the highest fat (26.30%). The lowest HMF was detected in pine honey (CAM, 15.25 mg/kg), and the highest in CCK (38.39 mg/kg). These findings indicate that the type of honey or molasses significantly influences HMF formation and physicochemical properties of granola bars.

Source: GIDA / THE JOURNAL OF FOOD

DOI: 10.15237/gida.gd25043

Authors: İclal Şahiner, Ali Göncü, Aslı Yıldırım Vardin, Serdal Öğüt

Institutions: Dokuz Eylül University, Dokuz Eylül Üniversitesi Hastanesi, Adnan Menderes University

Language: English

Topic: Food and Agricultural Sciences

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: diamond

Funder: Adnan Menderes Üniversitesi