Formulations and Optimization of Snacks Enriched with Mango Seed Kernel and Egg Shell Powders to Modulate Satiety for Obesity Management proceed

Abstract

Overcoming the clinical failure of weight management caused by post-prandial hunger, a scalable and functional food matrix is needed, which can modulate the satiety mechanism of the gut-brain axis. Formulation and optimization of a unique snack matrix containing bioactivity-dense Mango Seed Kernel Powder (MSKP; 0-8% w/w) and bio-mineralized Eggshell Powder (ESP; 1% w/w) were used to address appetite, glycemic index, and metabolic lipid modulation. Rheology, microstructure, and chemical analysis revealed that MSKP incorporation increased dietary fiber content up to 6.30%, increased structural calcium content (79.93 mg/100 g) without compromising crude protein content (17.67-18.93%). Microstructure and pasting analysis showed that increased polyphenols-fiber content increased bulk density from 0.21 to 0.27 g/cm³ and decreased peak viscosity from 230.4 to 174.3 mPa·s, resulting in a highly cohesive matrix with increased toughness (0.59 kg·s). MSKP inclusion altered carbohydrate digestibility by slowing the hydrolysis of starches: RDS reduced to 64.09% (initial 77.05%) causing a significant increase in SDS (8.98% to 17.99%), RS (up to 22.76%), and lowered e-GI to 31.55. The sensorial profile includes S2-S4 at 2-4% MSKP level that includes scoring for visual appearance (7.3), taste, and crispness. Mixing agricultural wastes into a matrix of aerated pulses results in low-GI, high fiber, and calcium-enriched functional carrier designed for delaying gastric evacuation and providing prolonged satiety.