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

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.