Effect of honey, allulose, and fructo-oligosaccharide syrups on the quality and acrylamide content of oat bars prepared by oven cooking and air frying

Abstract Oat bars are commonly consumed cereal-based products, and their quality and safety are strongly affected by the formulation and processing conditions. In particular, the type of syrup used as sweetener can influence quality-related attributes, Maillard reaction products (MRPs), antioxidant activity, and acrylamide formation. In addition, the use of different cooking methods may further modify these characteristics. Therefore, this study investigated the effects of syrup type—honey (H), allulose (AL), and fructo-oligosaccharide syrup (FOS)—and cooking method (oven cooking and air frying) on the quality characteristics and acrylamide content of oat bars. Oat bars prepared with AL showed significantly reduced lightness, yellowness, and hardness compared with those prepared using H and FOS. However, AL oat bars also exhibited higher MRP levels, radical scavenging activity, and total polyphenol content, suggesting enhanced antioxidant properties. Markedly higher acrylamide levels were observed in AL oat bars, reaching 1,339.74 ± 10.08 ppb after oven cooking and 1,152.05 ± 1.31 ppb after air frying. In comparison, oat bars prepared with H and FOS showed substantially lower acrylamide concentrations, regardless of the cooking method. The syrup type was found to be a more determining factor than the cooking method in determining the acrylamide levels and overall quality attributes of oat bars. Consequently, choosing an appropriate sweetening agent is essential for enhancing the safety and quality characteristics of oat-based snacks.