Formulation of Functional Granola Bars Supplemented with Oats and Macadamia Nuts to Improve Lipid Profile

Abstract

Hyperlipidemia was characterized by elevated total cholesterol concentrations, whereas dyslipidemia was defined by aberrant levels of LDL, Triglycerides, vLDL and HDL within the bloodstream. The study endeavored to formulate functional granola bars fortified with oats and macadamia nuts to improve lipid profile. Dyslipidemia constituted a significant feature of pathological characteristics of lipid profiles, and both oats and macadamia nuts were recognized for their therapeutic attributes, encompassing cholesterol reduction, improved lipid profile, cardioprotective, anti-inflammatory, antioxidant, and metabolic benefits. The research was conducted within the Department of Human Nutrition and Dietetics at Riphah International University, Faisalabad, focusing on cholesterol lowering benefits of oats and macadamia nuts. Granola bars formulated with oats and macadamia nuts. Many formulations were made in which T2 (60 % oats and 40 % macadamia nuts) was more efficient for lowering lipid profile. The ingredients were prepared, subjected to proximate composition analysis, and incorporated into granola bars at varying concentrations. The supplemented granola bars underwent nutritional analysis including TFC and TPC, along with DPPH radical scavenging activity to assess antioxidant capacity. Sensory evaluation was performed at 0, 15, and 30-day storage intervals utilizing a 9-point Hedonic Scale. Statistical analysis was executed employing a Completely Randomized Design (CRD) model.