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Potato–Goroho Banana Snack Bar as a Diabetes-Oriented Functional Snack Candidate: Proximate and Hedonic Evaluation
Abstract
The utilization of local food ingredients, such as goroho banana (Musa acuminata sp.) and potato (Solanum tuberosum), may provide an opportunity to develop functional snack products with potential relevance for diabetes-oriented dietary management. However, the suitability of such products for individuals with diabetes mellitus requires further validation through glycemic index, glycemic load, dietary fiber, sugar profile, and postprandial glucose response analyses. This study aimed to formulate potato–goroho banana snack bars and evaluate their proximate composition and consumer acceptance through hedonic testing. Based on the proximate analysis, the moisture content of F1, F2, and F3 did not exceed 13%, while the ash content remained below the commonly reported range for commercial snack bars. The fat content varied among formulations, with F3 showing the lowest value among the tested formulas. F1 showed the highest protein content at 8.36%, whereas F3 had the highest carbohydrate content at 53.83%. Hedonic evaluation showed differences in color, aroma, texture, taste, and overall acceptance among the formulations. F1 obtained the highest overall preference score compared with F2 and F3, indicating better consumer acceptance. Thus, F1 may be considered the most acceptable formulation based on proximate characteristics and hedonic preference. Nevertheless, this study was limited to proximate and hedonic evaluations; therefore, further assessment of glycemic index, glycemic load, dietary fiber, sugar profile, product stability, and postprandial glucose response is required before the product can be recommended for individuals with diabetes mellitus.
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DOI: https://doi.org/10.37311/jsscr.v8i2.35263
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