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VOL. 2, ISSUE 2 (2026)
Development of functional chocolate enriched with oat dietary fibre for glycemic control in Type-II Diabetes Mellitus
Authors
Nasir Nabi Batt, Souvik Tewari, Shalini, Sakshi Mishra
Abstract
This study aimed to
develop a functional chocolate enriched with oat-derived dietary fibre and
evaluate its potential as a supportive food for glycemic management in
individuals with Type-II diabetes mellitus. Four formulations were prepared,
including a control (T0) and three oat fibre–enriched treatments (T1–T3).
Proximate analysis showed a significant increase in total dietary fibre and a
reduction in available carbohydrates and fat content in fibre-enriched
chocolates compared with the control. Sensory evaluation using a 9-point
hedonic scale indicated that moderate fibre incorporation (3–5%) maintained
high consumer acceptability, while higher levels slightly affected texture and
mouthfeel. Microbial analysis confirmed that all samples were within safe
limits, with low total plate counts and absence of coliforms. The results
demonstrate that oat fibre can be successfully incorporated into chocolate to
improve nutritional quality and potentially lower glycemic impact without
compromising safety or overall sensory appeal.
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Pages:12-17
How to cite this article:
Nasir Nabi Batt, Souvik Tewari, Shalini, Sakshi Mishra "Development of functional chocolate enriched with oat dietary fibre for glycemic control in Type-II Diabetes Mellitus". World Journal of Current Science, Vol 2, Issue 2, 2026, Pages 12-17
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