Reformulated Slovenian dessert

Reformulated Slovenian dessert

This article describes the development and exploratory evaluation of a nutritionally adapted Slovenian walnut potica for older adults with type 2 diabetes. Older adults with chronic diseases are often partially excluded from traditional festive meals, which may negatively affect their emotional well‑being. The reformulation aimed to reduce the content in sugars, increase the content in dietary fibre, and enrich the product with proteins, with the intention of improving its compositional suitability for this population group.

Reformulation of a traditional Slovenian dessert for older adults with type 2
diabetes: an exploratory study of the walnut potica
 

Authors : 

Anja Bolha 1* , Lazar Mojca 1 , Šalamija Nuša 1 , Žerjal Hana 1 , Čok
Nives 1 , Kmecl Martin 1 , Mojca Korošec 1
 

1 University of Ljubljana, Biotechnical faculty
anja.bolha@bf.uni-lj.si, acjom.lazar@gmail.com, nusa.salamija4@gmail.com,
hana.zerjal@gmail.com, mojca.korosec@bf.uni-lj.si
* Corresponding author anja.bolha@bf.uni-lj.si

 

Citation:
Anja Bolha, Lazar Mojca, Šalamija Nuša, Žerjal
Hana, Čok Nives, Kmecl Martin, Mojca Korošec. 2026. Reformulation of a traditional Slovenian dessert for older adults with type 2 diabetes: an exploratory study of the walnut potica, International Journal of Molecular and Physical Gastronomy, 12(1), 3, 1-14. DOI: 10.17180/ijmpg-2026-art03.

 To download HERE

 

Edited by:
Bruno Leite, NOVA School of Science and Technology, University NOVA FCT, Portugal 
 

Reviewers:
1. Anonymous
2. Anonymous 


Received:
11 December 2025


Accepted :
3 June 2026

Published:
12 June 2026
 

Section:
This article was published in the “Edibles Ideas
(Recipes)” section of the International Journal of
Molecular and Physical Gastronomy