# Influence of Healthy Plant‐Based Fat Substitutes on the Sensory and Nutritional Properties of Oat‐Date Balls

## TL;DR

This study explores how adding healthy plant-based fats to oat-date balls affects their taste, texture, and nutrition, finding that peanut butter and coconut butter versions are most preferred.

## Contribution

The novelty lies in evaluating the impact of peanut butter, coconut butter, and sesame butter as fat substitutes in oat-date balls on sensory and nutritional properties.

## Key findings

- Date balls with peanut butter had the highest protein content (14.4 g/100 g) and sensory acceptability.
- Coconut butter increased fat content (30.7 g/100 g) and calories (538.9 kcal/100 g) while improving texture and palatability.
- Sesame butter enhanced mineral content, particularly iron, calcium, and magnesium.

## Abstract

Snack bars and date‐based energy products have gained increasing popularity as convenient, nutrient‐dense options that cater to the growing demand for functional foods among health‐conscious consumers. The present study aimed to develop oat semi‐dry date balls with healthy plant‐based fat substitutes, peanut butter (PB), coconut butter (CB), and sesame butter (SB), and evaluate their effects on nutritional composition, antioxidant activity, physical properties, and sensory attributes. The proximate analysis revealed significant enhancements in macronutrient composition across the fat‐substituted samples. Date balls‐PB significantly increased protein content (14.4 g/100 g), while Date balls‐CB contributed the highest fat content (30.7 g/100 g) and caloric value (538.9 kcal/100 g). Date balls‐SB notably improved the mineral profile, particularly iron (6.21 mg/100 g), calcium (242.4 mg/100 g), and magnesium (162.5 mg/100 g). All treatments exhibited superior antioxidant potential compared to the control, as indicated by elevated total phenolic and flavonoid contents and enhanced DPPH and ABTS radical scavenging activities. Texture analysis indicated a reduction in hardness and gumminess, especially in the Date balls‐CB formulation, which resulted in improved palatability. Sensory attributes showed that Date balls‐PB and Date balls‐CB formulations achieved the highest acceptability scores across all sensory attributes, including flavor, texture, and overall preference.

Schematic overview of the formulation of oat–date balls enriched with peanut, coconut, and sesame butters and the subsequent evaluation of their antioxidant activity, total phenolic and flavonoid contents, proximate composition, texture, fatty acid profile, and sensory attributes.