Preparation of edible coating from Cassava Starch and Rosemary essential oil and its effect on shelf life and quality of Muffin

Granola bars are known for their high nutritional value, antioxidants, calories, and have a light structure. In this study, intends to develop the composition of granola bars fortified with sweet sorghum as a natural food ingredient using sweet sorghum stalk juice with high nutritional value as a natural sweetener and binding agent. Six sweet sorghum cultivars (Sugar drip, Rona, Rex, Cukorcirok, Atlas and Brandes) were evaluated to select the best variety to prepare jaggery. The results showed significant differences in nutritional properties and bioactive compounds among the juice of the six cultivars and, The Rona cultivar gave a higher yield of juice rich in total phenols, flavonoid compounds, and antioxidant activity than other cultivars. Such results indicated the sweet sorghum jaggery can be used as an economic sweetener and functional ingredient in preparing functional food. This modification not only provides a source of natural sweetness but also enhances the sensory experience of consuming the bars of granola with jaggery. Our study recommends using concentrated sorghum juice, specifically jaggery of sweet sorghum variety Rona, at 75 Brix 25°C as a replacer for glucose syrup in the production of granola bars.