Abstract

DEVELOPMENT OF FUNCTIONAL FOOD PRODUCT WHICH SUPPORTS BONE HEALTH “BONY BLISS CHOCOLATES”

Miss. Siddhika Tandel*, Miss. Shweta Tendle, Dr. Subhashini Maharana, Dr. Gauri Vahalkar

Abstract

Bone health disorders, including Osteoporosis, Osteomalacia, and Rheumatoid arthritis, are significant global health concerns, leading to decreased bone mineral density, increased fracture risk, and impaired quality of life. Conventional calcium and vitamin D supplements often face challenges related to poor palatability and low compliance. This research aims to develop an innovative product, Bony Bliss, a functional chocolate enriched with scientifically-backed ingredients to support bone health. The primary objectives of this study include developing and optimizing a palatable functional product which is a blend of Hadjod (Cissus quadrangularis), calcium carbonate, vitamin D3, pumpkin seeds, and 70% dark chocolate and also aims to identify and quantify bioactive compounds, Proximate analysis, Quantification of Vitamin D and Calcium, Antioxidant activity, Microbial load study, Product Shelf life study along with Sustainable Packaging. Additionally, consumer and market research is conducted to evaluate sensory acceptance, market feasibility, and demand among target demographics. This study contributes to the growing field of functional foods paving the way for future innovations in bone health management.

Keywords: Hadjod, Bone health, Functional food, Phytochemical.