Development of functional fiber-rich Chocolate seed bar with Sunflower, Pumpkin, Melon and Chia Seeds

Abstract

The increasing popularity of functional foods has triggered innovation in nutrient-dense snacks responding to contemporary health issues such as metabolic disorders and cardiovascular diseases, and the study aims to develop and test a new dark chocolate-sandwiched seed bar, named Fibrofrost, which is different from typical bars by excluding refined sugars, preservatives, and artificial binders. Three formulations (F1, F2, F3) with different chocolate-to-seed proportion were prepared. Chia seeds were soaked to create a gel and the other seeds were roasted under specific conditions to bring out flavor and maintain nutrients. Two preparation procedures were used: Sample A utilized soaked whole seeds, and Sample B utilized a mixture of roasted seeds with soaked chia. These were layered with softened dark chocolate and evaluated for sensory and nutritional attributes. Sensory analysis was done on a 9-point hedonic scale by 20 half-trained panellists. F2 formulation (40-50% chocolate) had the highest score in all attributes—appearance (8.1), texture (8.4), taste (8.6), and overall acceptability (8.5). F2 had a strong nutritional profile per 100g: 531 kcal, 13.9g protein, 9.0g fiber, 32.5g fat, 45.1g carbohydrate, 26.17% total sugar and zero added sugar—ideal for diabetic and health-focused consumers. The research confirms that combining dark chocolate with processed seeds can produce a functional snack that meets the dietary needs of contemporary times. The synergy of soaking chia and roasting other seeds maximized flavor, texture, and nutrient protection. Fibrofrost achieves both sensory pleasure and functional nutrition and has the potential to be a forward-thinking innovation in health-oriented confectionery. The future research should investigate other seeds and cutting-edge roasting technologies to further enhance its functional and sensory value.