Аннотация
Background: Granola bars are widely consumed as convenient functional snacks; however, achieving an optimal balance among crisp texture, sensory quality, and oxidative stability remains a major technological challenge due to complex interactions among formulation components and processing conditions. Objective: This study aimed to optimize the formulation and baking conditions of cranberry extract-enriched granola bars by evaluating the combined effects of seed content, plant-based components, cranberry extract dosage, and baking temperature on textural, sensory, and oxidative quality parameters. Methods: A multifactor experimental design using response surface methodology (RSM) was utilized to investigate the effects of four independent variables on six responses, including time to crispness, crispness score, taste, overall acceptability, structural uniformity, and lipid oxidation (TBARS). Multi-response optimization was performed using desirability functions, and partial least squares (PLS) analysis was used to evaluate relationships among quality attributes. Results: Baking temperature was the primary factor controlling crispness formation, reducing the time to crispness from 16.1 ± 1.1 to 12.6 ± 0.8 min as temperature increased from 170 to 180 °C. Maximum sensory scores (up to 9 points) were achieved at moderate seed content, intermediate plant component levels, and baking temperatures of 175–180 °C. TBARS values ranged from 0.22 to 0.58 mg MDA/kg and increased with higher lipid content and temperature. Multi-response optimization identified an ideal formulation that provided high sensory quality, rapid crispness development, and acceptable oxidative stability. Conclusion: The integrated RSM–PLS approach successfully identified formulation and processing conditions that balanced technological performance, consumer acceptance, and oxidative stability. The optimized granola bar formulation demonstrates the feasibility of simultaneously improving multiple quality attributes through the optimization of various criteria. Novelty of the Study: This study combines response surface methodology, desirability function optimization, and partial least squares analysis to simultaneously optimize texture, sensory properties, and lipid oxidation in cranberry extract-enriched granola bars, providing a quantitative evaluation of the trade-offs between sensory quality and oxidative stability. Keywords: Granola bars; Response surface methodology; Multi-response optimization; Partial least squares; Cranberry extract; Crispness; TBARS; Oxidative stability; Functional foods.