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

Saba Liaqat1,2, Zaheer Ahmed1, Faisal Iqbal3

  • 1Department of Environmental Design, Health, and Nutritional Sciences, Allama Iqbal Open University, Islamabad, Pakistan.

Journal of Food Science
|October 18, 2023
PubMed
Summary

Hydroxyapatite (HAp) from goat bone was processed into raw and nano-biogenic powders, enhancing calcium content and bioavailability. These powders were used to create calcium-fortified mango mousse, with nano-biogenic formulations proving most acceptable to consumers.

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