2025

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Browsing 2025 by Author "Sumbal Aslam"

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    Development and characterization of calcium-fortified bars for mitigating dental health issues in children
    (UMT, Lahore, 2025) Sumbal Aslam
    Malnutrition is one of the main causes of poor health condition throughout the world. Food and nutrition are important for a good health status. Poor dietary intake that results in different forms of malnutrition is highly unacceptable around the globe that is creating one of the greatest societal challenges for the world. Malnutrition, refers to insufficient intake of vital nutrients, causes severe health risks for children. Calcium shortage or hypocalcemia, is mostly concerning due to its vigorous role in bone growth and dental issues. Calcium-fortified bars offer a worthwhile solution to combat calcium deficiency. The functional foods have given rise to a new generation ready-to-eat food products, including snack bars. These bars have become a popular choice for health-conscious individuals seeking a convenient and easy way to manage their dietary needs. The aim of the study is to formulate and evaluate calcium fortified bars for children. The calcium fortified bars were developed by using natural ingredients such as dates, dried fig, dried apricot, almonds, sesame seeds powder and chickpea powder. The developed calcium fortified bars were analyzed on the basis of mechanical properties, optical properties and sensory parameters. Moreover, proximate analysis and total antioxidant activity was measured. The calcium bars for all treatments were significantly different from each other. Sensory evaluation of calcium fortified bars revealed T1 with 50 percent date; 5 percent dried fig and 5 percent dried apricot, respectively to be the most acceptable on the basis of all five parameters. Addition of these natural ingredients rich in calcium showed better antioxidant potential that will help in increasing the calcium profile of the children for mitigating dental issues. The sensory evaluation of the T1 calcium fortified bar showed better overall acceptability based on texture, taste, color and flavor of calcium fortified bar.