Hydroxyapatite fortified mango mousse: Formulation, characterization, and sensory data evaluation using fuzzy logic

Abstract

AbstractIn this experimental study, hydroxyapatite (HAp), as a valuable calcium source, was extracted from discarded goat bone; raw and nano‐biogenic powders were prepared through calcination and ultra‐sonication. Resultant powders were characterized by using various spectroscopy techniques. As per the findings of atomic absorption spectroscopy, raw and nano‐biogenic powders depicted 1439.7 ± 0.12 and 3194.8 ± 0.07 ppm calcium content, respectively. The range of particle size of nano‐biogenic and raw powders was 47–139 and 183 nm, respectively. X‐ray diffraction (XRD) confirmed crystalline behavior whereas laser‐induced breakdown spectroscopy (LIBS)‐derived Ca/P‐ratio endorsed excellence in nano‐biogenic 1.76 against 1.63 in raw powder. In vitro bioavailability of calcium in raw and nano‐biogenic powder was ∼36% and ∼39%, respectively. Next, the powders were further used to develop calcium‐fortified mango mousse with varied formulations. A maximum overrun of 23.31% was found in the case of “Raw‐A,” whereas a maximum viscosity of 8489.98 mPa s was found in the case of “Nano‐A.” Sensory data of mango mousse were obtained by fuzzy logic method, and PCA ranked the Nano‐B and Nano‐A samples the best in terms of overall acceptability. Meanwhile, the consumer responses toward product likeness and/or dislikeness were recorded by the hedonic scale that endorsed Nano‐A and Nano‐B formulations as the most preferred samples.Practical ApplicationThe revolution in the eating habits of consumers from traditional foods to fast food imposes the development of new products having good nutritional values. Different waste biogenic food sources can provide an acceptable powdered form of ingredients for the development of novel food products. In this regard, the development of novel food products using calcium supplements has gained space in the food industry.