DETERMINATION OF HYDROXYMETHYLFURFURAL (HMF) CONTENT AND SOME PHYSICOCHEMICAL PROPERTIES IN GRANOLA BARS FORMULATED WITH VARIOUS TYPES OF HONEY AND MOLASSES

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

Pages : 913-928

Doi:10.15237/gida.GD25043

View : 103 | Download : 130

Publication Date : 2025-10-15

Article Type : Research Paper

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.
Keywords : Granola bar, HMF, pekmez, bal

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