Kitchen 5: Substitution of Canola Oil in Granola Bars with Banana Puree

Adam Schultz, Olivia Schmith, Rhonda Brown, Alex Curtis

Background
Obesity Calorie How

in America/ Snacking on the Go Dense (low nutrient) Granola Bars

could this be changed?

Hypothesis

Substituting Banana Puree for Canola oil in granola bars will have an impact on Flavor, Sweetness, texture, tenderness, and appearance at 50 and 75% levels of substitution. Storage of these bars by wrapping in aluminum foil will maintain tenderness better than wrapping in plastic. Microwaving of stored bar samples will improve tenderness close to the initial tenderness after cooling.

Variables

Independent- The percentage of Banana Puree used as a canola Oil

Substitute, (75% oil / 25% banana; 50% oil / 50% Banana; 25% oil / 75% banana). The storage method of bar samples, (Aluminum Foil wrapped or Plastic Wrapped), was a second variable considered.

Dependent- The flavor, sweetness, tenderness, texture and

appearance of each bar sample. The tenderness after 2 hours of storage before and after 15 seconds of microwave reheating.

Extraneous- Hot spots in oven, banana mashing technique, mixing

technique, fruit ripeness, depth of the pan and cooling time.

Methodology: Ingredients Used

Methodology (Recipe)
Ingredient Control Quantity 1/3 C 1/3 C 75% Oil 25% Banana Puree 1/3 C 1/3 C 50% Oil 50% Banana Puree 1/3 C 1/3 C 25% Oil 75% Banana Puree 1/3 C

Preheat oven to 350. All the dry ingredients were added to a medium bowl and tossed to mix. The liquid ingredients were folded in until evenly distributed and dry ingredient was wetted

Sesame Seeds Hulled Sunflower Seeds Sliced Almonds Dark Chocolate Chips Sun Dried Raisins Regular Quick Oats: Dried

1/3 C

1/3 C 1.33 oz.

1/3 C 1.33 oz.

1/3 C 1.33 oz.

1/3 C

1.33 oz.

Mixture was spread into an 8 inch cake pan lined with wax paper using a spatula and

1/2 C 2/3 Cup

1/2 C 2/3 Cup

1/2 C 2/3 Cup

1/2 C

smoothed out uniformly.

The mixture was then put to bake at 350 for 30 minutes. The pan was rotated and moved every 6 minutes When finished, the product was put onto a cooling rack to rest for 20 minutes. The Finished product was then cut into 12 equal sized bars

2/3 Cup

Brown Rice Syrup 1/3 C

1/3 C

1/3 C

1/3 C

Canola Oil 2 1/4 tsp. Banana Puree

Non-stick spray

1 tsp. tsp.
4 seconds

11/8 tsp. 11/8 tsp.

4 seconds

tsp. 1 tsp.
4 seconds

--4 seconds

Product Evaluation Technique

Objective

Volumeter Readings
Increase

or decrease due to addition of puree?

Objective test Control 75% Fat 50% fat 25% 50% banana banana 25% fat 75% banana

Nutritional Analysis (ESHA)

Lower

Fat? Calories?

Volumeter Reading (cc)

Product Evaluation Technique

Subjective

Sensory Evaluation using Hedonistic Scale

Likert Scale 0-6 0 Strong Dislike 3 Neutral 6 Strongly Like

Untrained Taste Testers

Sensory tenderness test after 2 hours of storage before and after microwaving

Substitute Pentrometer Aluminum Foil Plastic Wrap

Statistical Analysis
Excel

Sheet Average Mean Standard Deviation Ranking by Testers

Results.
objective evaluation tool
Objective test Volumeter Control (A5) 825cc 75% Fat 25% banana (C4) 810cc 50% fat 50% banana (K8) 840cc 25% fat 75% banana (Y2) 830cc

sensory evaluation

Tenderness after 2 Hours Instructions: Rank the samples in order of tenderness (1 least tender, 4 most) Plastic Wrapped Samples Before Microwave Sample Control 75% oil/ 25% banana 50% OIL / 50% BANAN A 1 25% OIL / 75% BANAN A 1

Tenderness

Plastic Wrapped Samples After Microwave Sample CONTROL 75% OIL / 25% BANAN A 1 50% OIL / 50% BANAN A 3 25% OIL / 75% BANAN A 2

Tenderness

Aluminum Wrapped Samples Before Microwave Sample CONTROL 75% OIL / 25% BANAN A 1 50% OIL / 50% BANAN A 1 25% OIL / 75% BANAN A 1

Tenderness

Aluminum Wrapped Samples After Microwave Sample CONTROL 75% OIL / 25% BANAN A 2 50% OIL / 50% BANAN A 4 25% OIL / 75% BANAN A 3

Tenderness

Nutrition analysis
Control 25% oil 50% oil 75% oil