The present study aimed to formulate healthier snacks, and assess the effects of the foods and ingredients used in the formulation of these snacks on the in vitro hydrolysis of macronutrients in a real food matrix. A total of five different snacks were formulated based on Smart Snack criteria and various evaluations were conducted, including sensory analysis, approximate and fatty acid compositions, the degree of protein and lipid hydrolysis using pH‑stat titration technique, and starch hydrolysis in vitro. The formulated snacks were found to comply with the criteria specified in the Smart Snack Standards. As regards protein hydrolysis, snacks 1, 2 and 3 exhibited values of 65.17, 84.84 and 63.12%, respectively (P<0.05). For lipid hydrolysis, the values were 76.85, 62.63 and 74.65%, respectively (P>0.05). The snacks were evaluated to have a moderate glycemic index. Snacks 4 and 5 were prepared as ready‑to‑eat; in these snacks, protein hydrolysis was found to be 57.37 and 84.46%, respectively (P<0.05), while lipid hydrolysis values were 80.94 and 91.92%, respectively (P<0.05). On the whole, the present study sought to ascertain whether healthier snacks could be developed within the framework of existing Smart Snacks standards.

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