<![CDATA[Diabetes mellitus remains a major global health concern closely associated with dietary patterns, emphasizing the importance of low glycemic index and high-fiber foods in glycemic control. Dates, a natural source of dietary fiber, present considerable potential for developing functional snack bars. This study evaluated the effect of date incorporation on the sensory acceptance and nutritional composition of high-fiber snack bars. A completely randomized design was employed using four formulations with varying levels of date addition (0g, 5g, 10g, and 15g). Sensory evaluation was conducted via hedonic and attribute intensity tests with 30 semi-trained panelists, while nutritional composition was determined through proximate and total dietary fiber analyses. Results demonstrated that date incorporation significantly enhanced sensory acceptance, particularly regarding taste, texture, and overall preference. Increasing the proportion of dates significantly increased carbohydrate content, while protein and fat decreased due to formulation shifts. Total dietary fiber content remained consistently high across all formulations, meeting high-fiber product criteria. Notably, the formulation with moderate date addition (10g) exhibited the most favorable balance between sensory acceptance and nutritional quality. In conclusion, date incorporation improves sensory attributes while maintaining high dietary fiber, highlighting its potential as a functional snack alternative for controlled dietary intake. ]]>
