Fructo-oligosaccharides as a healthier sugar alternative in granola bars: impact on physical, chemical, and sensory attributes

Abstract

Aim: The rising consumption of convenience foods has increased demand for nutritionally balanced snacks such as granola bars. Traditional formulations rely on sugar as a binder, which may raise health concerns. This study investigates the use of fructo-oligosaccharides (FOS), a low-calorie prebiotic sweetener, as a substitute for glucose syrup to enhance the nutritional quality of granola bars. Methods: Five granola bars with different formulations were prepared by replacing sugar with FOS at varying substitution levels (0%, 25%, 50%, 75%, and 100%). The bars were evaluated for proximate composition, physicochemical properties (colour, pH, water activity, and texture), and sensory attributes. Results: Increasing FOS levels significantly increased moisture and fiber content, while moderately reducing sugar, fat, and energy values. Higher FOS incorporation also slightly increased pH, reduced water activity, and produced lighter and less yellow bars. Sensory evaluation indicated that all formulations were acceptable, with the 75% FOS formulation receiving the highest preference scores. Conclusions: The results from this study suggest that FOS syrup is an effective alternative to glucose syrup in granola bars, enhancing nutritional value without compromising sensory quality. Partial substitution (up to 75%) optimizes consumer acceptability while providing a functional, low-calorie, and fiber-enriched snack option.

Keywords

fructo-oligosaccharides (FOS) / glucose syrup substitute / granola bars / low-calorie sweetener

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