Comparison of quality parameters of granola produced by wet granulation with commercially available product

Pankaj B. Pathare*, Nursin Baş, Edmond P. Byrne

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

4 Citations (Scopus)

Abstract

This study involves comparing key quality parameters (size, textural) of commercially available breakfast cereal granola with product produced by high shear and fluidised bed granulation processes. Impeller rotational speed was found to be the single most important process parameter which influences granola physical and textural properties in the production of high shear granola. In a fluidised bed granulation process nozzle air pressure and binder spray rate were both found to affect aggregate quality attributes. Overall, the high shear granulation process led to larger, denser, less porous and stronger (less likely to break) aggregates compared with the fluidised bed process. Commercial granola samples were compared with the granola produced in this study and showed a large variation in terms of size and textural properties across the brands investigated. Depending in the type of granola required (for example, to be sold as a stand alone breakfast cereal or as accompaniment to yogurt) different manufacturing processes and process parameters may be recommended. The insights gained from this work can aid in developing processes for the production of granola or similar products to match with consumer and manufacture expectations and requirements.

Original languageEnglish
Pages (from-to)729-736
Number of pages8
JournalFood and Bioproducts Processing
Volume90
Issue number4
DOIs
Publication statusPublished - Oct 2012

Keywords

  • Breakfast cereal
  • Fluidised bed granulation
  • Granola
  • High shear granulation
  • Texture

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Biochemistry
  • Chemical Engineering(all)

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