# Impact of Coconut Copra Byproducts Incorporation on Granola Quality Characteristics
## 3 Results and Discussion
### Quality Characteristics of Granola
The color changes observed during storage, particularly the increase in yellowish, underscore the need for controlled storage environments, such as low-temperature, airtight conditions, to maintain granola's visual appeal. Incorporating antioxidants and selecting high-quality copra during production could further enhance product stability, ensuring consumer satisfaction over its shelf life. The biting force analysis of granola samples over a two-week storage period revealed significant changes in texture characteristics (Figure 8). Initially, the granola exhibited the highest biting force of 37.7 \(\pm\) 2.1 N at day 0, indicating a firm, crispy texture characteristic of freshly produced granola. After one week of storage, the biting force decreased substantially to 23.5 \(\pm\) 1.8 N, representing a 37.7% reduction in hardness. This significant decrease suggests considerable softening of the product structure during the first week of storage. The softening trend continued through the second week, with the biting force further decreasing to 16.2 \(\pm\) 1.5 N by the end of two weeks. This final value represents a 57% reduction from the initial hardness, indicating a progressive loss of the product's textural integrity over the storage period. The consistent decrease in biting force over time suggests moisture uptake by the product during storage, leading to gradual softening of the granola structure. As highlighted by [PERSON] et al. (2021) [48], moisture uptake can be a significant factor influencing granola texture due to the hygroscopic nature of some ingredients, such as coconut copra and oats. Copra, in particular, exhibits a high water-binding capacity, which  
Figure 8: Biting force of granola after storage. 0—day of manufacturing; W—week of storage. lower-case letters mean values in columns are statistically different (\(p\) = 0.05). could lead to increased softness and reduced crispiness in granola products. [PERSON] et al. (2015) [46] and [PERSON] et al. (2024) [23] emphasize that while coconut-derived ingredients like copra contribute to the unique flavor and nutritional benefits, their textural impact must be managed carefully to maintain consumer acceptance. The texture changes observed align with [PERSON] and [PERSON]'s (2020) [49] findings, who reported that granola's initial dry and compact texture could shift towards increased softness under suboptimal storage conditions. Factors such as ingredient composition, storage humidity, and the binding agent used in granola production could all influence the rate and extent of texture degradation. Additionally, variations in baking parameters, such as temperature and duration, could affect the initial texture and subsequently influence how it evolves during storage. Packaging solutions that limit moisture ingress, such as hermetically sealed or moisture-barrier materials, are essential to mitigate textural softening. Incorporating desiccants or utilizing vacuum-sealed packaging could further enhance textural stability. The findings suggest that optimizing storage conditions, alongside careful formulation adjustments, can prolong the desirable crispy texture of granola products, enhancing consumer satisfaction over its shelf life.