Theses and Dissertations

Issuing Body

Mississippi State University

Advisor

Silva, Juan L.

Committee Member

White, Shecoya B.

Committee Member

Abdallah-Ruiz, Angelica M.

Date of Degree

12-13-2024

Original embargo terms

Worldwide

Document Type

Graduate Thesis - Open Access

Major

Food Science, Nutrition and Health Promotion (Food Science and Technology)

Degree Name

Master of Science (M.S.)

College

College of Agriculture and Life Sciences

Department

Department of Biochemistry, Nutrition and Health Promotion

Abstract

Sweet potatoes are a worldwide staple crop and granola bars are popular with consumers. This study aims to create a granola bar utilizing sweet potatoes and to assess its changes over time. Initial formulations tested minimum and maximum concentration of sweet potato (SP) puree, formulations, cooking type and time/temperature, humectants and preservatives. Bars containing 30 and 45% SP butter were chosen. Changes over time and descriptive sensory evaluation were conducted every 14d for 70d, with four treatments: a control bar and a bar with a preservative, each held at 25°C and 47°C. Water activity and moisture decreased by 0.05 and 2% while microbial counts decreased and some textural attributes changed slightly after 70d. The bars contained about 140 Kcal, 2g protein and 3g fat, and over 1500ug vitamin A. Sensory panelists preferred the 45% bar, regardless of preservative. Water activity seems to be the limiting factor in shelf-life.

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