Abstract
A comparative study of granola produced using plant-based multicomponent mixtures was conducted based on two samples (No. 1 and No. 2). Granola sample No. 2 was characterized by a higher content of protein (13.69% vs. 13.03% in No. 1), fat (15.44% vs. 15.60%), carbohydrates (47.84% vs. 44.43%), and dietary fiber (8.31% vs. 7.42%), which enhances its functional orientation as a grain–plant composite product. The vitamin profile demonstrated a statistically significant increase in vitamin A content in sample No. 2 (0.61 mg/100 g) compared to No. 1 (0.51 mg/100 g), a decrease in vitamin E (5.32 and 6.71 mg/100 g, respectively), and a tendency toward increased levels of B-group vitamins. The total content of polyphenols and flavonoids in sample No. 2 reached 0.91% and 0.47%, respectively, exceeding those of sample No. 1 (0.63% and 0.41%), indicating a more pronounced antioxidant potential. Mineral analysis revealed high levels of magnesium and phosphorus in both samples, while the iron content in sample No. 2 was higher, increasing its value as a source of trace elements involved in hematopoiesis and oxygen transport. Toxicological assessment confirmed product safety: pesticides were not detected; cadmium, arsenic, and mercury were absent; and lead content (≤ 0.0028 mg/kg) was significantly below regulatory limits. The study results demonstrate that the use of plant-based multicomponent mixtures improves the nutritional and functional value of granola by increasing the content of dietary fiber, vitamins, and biologically active compounds while maintaining product safety and high organoleptic characteristics.