Development and Sensory Evaluation of Calcium- and Vitamin D-Enriched Functional Foods for Bone Health Promotion

Abstract

Pakistan faces significant nutritional challenges due to economic instability, limited access to healthy diets, and low nutrition awareness, resulting in widespread calcium and vitamin D deficiencies. These deficiencies contribute to bone-related disorders such as osteopenia and osteoporosis, particularly among vulnerable populations. This study aimed to develop cost-effective, calcium- and vitamin D-enriched functional foods using locally available traditional ingredients (sesame seeds, flaxseed, spinach) and food waste (eggshell powder). Four functional products, Green Crackers, Nutri Snack, Osteomax, and Sementes Wrap, were formulated through appropriate processing techniques. Nutritional analysis revealed Nutri Snack as the richest source of calcium (≈5100 mg/serving), followed by Green Crackers, Osteomax, and Sementes Wrap, with all products providing balanced macronutrient and energy contributions. Consumer acceptability was evaluated using a nine-point Hedonic Scale, and statistical analysis (one-way ANOVA, p < 0.05) showed significant differences among formulations. Nutri Snack and 70 g Green Crackers demonstrated the highest overall acceptability scores. The synergistic use of spinach, sesame, flaxseed, and eggshell powder enhanced nutritional density without compromising sensory quality. The findings highlight the potential of utilizing low-cost, locally sourced, and waste-derived ingredients to develop sustainable functional foods that may help alleviate calcium and vitamin D deficiencies. However, further shelf-life studies and clinical trials are recommended prior to commercialization.