DEVELOPMENT OF SUGAR-FREE CAKES USING DRY DATE POWDER AND FORTIFYING WITH CALCIUM FROM EGGSHELL POWDER

Abstract

This study aimed to develop sugar-free cakes by replacing refined sugar with dry date powder (DDP) and fortifying them with calcium from eggshell powder (ESP), addressing dietary needs for diabetic individuals while promoting waste valorization. Four cake formulations were prepared: a control (Sample A), and samples with 25g, 50g, and 75g of DDP combined with 1%, 2%, and 3% ESP respectively (Samples B, C, D). Proximate analysis revealed significant improvements: protein increased from 4.03±0.01% in the control to 7.62±0.12% in Sample C, fiber rose from 0.92±0.01% to 2.42±0.09%, and ash from 0.72±0.01% to 1.92±0.00%. Meanwhile, carbohydrate content declined from 46.37±0.03% to 42.83±0.21%, aligning with the nutritional goal of reducing simple sugars. Mineral content improved markedly, with calcium content rising from 24.01 mg/100g in sample A to 508.35 mg/100g in Sample D. Bioactive properties were enhanced, as total flavonoid content (TFC) increased from 42.42 to 87.85 mg/100g, and total phenolic content (TPC) rose from 0.63 to 2.21 mg/100g, leading to improved antioxidant capacity (1.45 mg/100g in Sample D). Sensory evaluation showed Sample C had the highest overall acceptability (6.31±0.01), confirming that nutritional enrichment did not compromise taste. The study confirms that DDP and ESP can serve as sustainable functional ingredients in bakery products, improving nutritional and bioactive profiles while maintaining consumer preference.