The enzymatic browning of fruit, particularly apples, is a standard concern when incorporating them into mixtures similar to granola. This discoloration happens because of the oxidation of phenolic compounds throughout the fruit’s flesh when uncovered to oxygen. This course of is accelerated when the apple’s mobile construction is disrupted, as occurs when it is sliced or diced for inclusion in granola.
Stopping this browning enhances the visible attraction and perceived freshness of the granola. Whereas the browning would not essentially affect the style considerably within the brief time period, it may well result in a much less fascinating texture over time, doubtlessly affecting client acceptance and the general shelf lifetime of the product. Historic strategies, similar to the usage of lemon juice, have lengthy been employed to mitigate this enzymatic exercise.