Developing and characterizing high-protein, high-calcium snack bars for lactating women: An RSM approach

Addressing the nutritional needs of lactating mothers is crucial, as their energy requirements increase by 30% during exclusive breastfeeding. To support adequate milk secretion and ensure the mother’s health, it is essential to meet their elevated nutritional demands. This study aims to design a nourishing snack bar that supplements one-fourth of the protein and calcium needs of lactating women, providing marketable value and meeting increased nutritional requirements. Protein and calcium are vital for maintaining muscle mass and regaining bone density post-lactation. The levels of protein and calcium in the snack bars were optimized using Response Surface Methodology (RSM). Ingredients such as soy flour, sesame seeds, edible gum and skimmed milk powder (SMP) were evaluated for their protein and calcium supplementation potential. A Central Composite Design was employed to produce thirty experimental runs, from which six snack bar formulations were selected. Sensory analysis using the Hedonic test identified the most acceptable product, which was then analysed for its nutritional composition. Experiments were performed in triplicate to ensure accuracy, and the selected snack bar adequately met one-fourth of the calcium and protein requirements for lactating women (0-6 months postpartum). The proximate composition for 100 grams of the optimized snack bar revealed the following nutrient content: protein (13.87±0.65 g), fibre (0.5±0.15 g), fat (10.36±0.34 g), and calcium (263.3±1.36 mg). This product effectively fulfils the nutritional needs of lactating mothers, supporting both their health and adequate supply of human milk.