Development of a Functional Granola Enriched with Cranberry (Vaccinium macrocarpon, cv. Ben Lear) Extract: Formulation and Sensory Assessment

The aim of this study was to develop a scientifically substantiated recipe for the functional food granola using plant-derived ingredients selected for their nutritional value and functional properties. The proposed multi-component granola, comprised of a variety of cereals, fruits, and vegetables local to Kazakhstan, comprises ingredients including oats (Syrgalym variety), corn (Tatti-2012), rice (Barakat), buckwheat (Shortandinskaya 3), pumpkin (Karina), apple (Zailiyskiy), and cranberry (Ben Lear). The research methodology included an analysis of the chemical composition of ingredients, the development and testing of ten granola recipes, and an assessment of their nutritional and sensory value. Optimal formula No. 4 provided the following nutritional values per 100 g: protein—12.4 g; dietary fibre—6.8 g; vitamin C—22.3 mg; potassium—617.4 mg; and iron—4.7 mg. Statistical data processing was performed using the Pearson correlation coefficient and Student’s t-test (p < 0.05). The obtained correlation dependencies allowed the contribution of each component to the nutrient profiles to be determined. Sensory evaluation showed favourable taste and organoleptic characteristics of the recipes using fruit and berry components, especially apples and cranberries. The developed recipe can be recommended for inclusion in the diet of athletes, the elderly, and people with insufficient intake of vitamins and minerals. The results have practical value and contribute to the expansion of the range of healthy food products based on the agricultural potential of Kazakhstan. Prospects for further research include the development of specialised formulas for baby food and people with special dietary needs.