Development of a functional snack product suitable for people with diabetes and high cholesterol : Formulation, nutritional evaluation, and consumer acceptability

Abstract

The growing prevalence of metabolic diseases such as type 2 diabetes and hypercholesterolemia has increased demand for healthy snack products that offer benefits beyond basic nutrition. This study aimed to develop a low-glycaemic-index snack ball using plant-based, nutrient-dense ingredients (oats, chickpea flour, flaxseed, almonds, and stevia), and to determine its nutritional composition, evaluate its sensory acceptability, and assess its short-term storage stability. An experimental approach was used, including formulation trials, nutritional calculation using the Fineli and Australian Food Composition databases, and a consumer sensory evaluation. Nutritional values were adjusted for a 3.85 % moisture loss observed during baking. The final product provided 379 kcal, 16.6 g protein, 20.5 g total fat (predominantly MUFA + PUFA), 28.7 g carbohydrates, and 10.1 g fibre per 100 g, classifying it as a high-fibre food. Sensory results from 15 participants showed mean hedonic scores between 5.3 and 7.1 for appearance, aroma, texture, taste, and overall acceptability, indicating good consumer perception. After three weeks of refrigerated storage, no notable change in taste, texture, or appearance was detected, confirming short-term stability. The study demonstrates that a nutritionally balanced, palatable, and clean-labelled snack ball with potential functional benefits can be formulated from common ingredients. Future research should validate nutrient retention and microbial stability under extended storage.