The study – published in Food and Bioproducts Processing – compared key quality parameters of commercially available breakfast cereal granola with product produced by alternative methods in order to gain insights into the best manufacturing and operating methods for the production of granola bars in the future.Led by Edmond Byrne from University College Cork in Ireland, the research team used a number of quality related properties – including texture, hardness, crispness – to analyse granola products made using different manufacturing techniques at the granulation stage (high shear processing and fluidised bed granulation) against a range of commercially available granola products.
