Kiwi fruit is a member of the “Actinidiaceae” family, with over 76 species and cultivars with a wide range of sensory attributes. The kiwi fruit is one of the most popular fruits in the world, and it is high in nutrients such as vitamins, phytochemicals, and minerals. Candies have a low nutritional value because of their principal constituents, which include gelling agents and sugar. In comparison to conventional candy, the goal of this project is to make a natural and healthy dehydrated candy utilizing fresh kiwi fruit. The fruits were obtained from the local market of Faisalabad. Two types of dehydrated kiwi candies were prepared (T1: peeled; T2: unpeeled). In the last step, the sweets were kept in a dehydrator at 50 degrees Celsius for 24 h. Candy’s physiochemical, color measurements, and sensory characteristics were assessed. In all physio-chemical and sensory evaluations, the unpeeled candy produced the best results. The unpeeled candy’s TSS value, titratable acidity, pH, and vitamin C content was 77.9°, 0.36%, 4.5, and 37 mg, respectively. Unpeeled candy has a slightly darker color as compared to peeled candy, and color values L*, a*, and b* were 43.89, 0.43, and 11.34, respectively. Candy’s sensory study employing a nine-point hedonic scale reveals the highest consumer acceptability in terms of flavor, scent, mouthfeel, and texture.

Malnutrition has a serious impact on the health of infants over the weaning period. Complementary foods that are nutritionally balanced should be given to ensure perfect growth and development. This study was meant to come up with both nutrient-enriched and taste-acceptable weaning foods using banana and beetroot due to their high nutritional content. Banana and beetroot were dried through a hybrid oven (60 °C) and a hot air oven (607 0C), respectively, and turned into powder. Six weaning food formulations were prepared using different proportions of whole wheat flour, banana powder, and beetroot powder (T-T6). They were researched on sensory properties, phytochemicals composition, and proximate composition. It has been noted that T6 contained the highest amounts of ash and fiber, and T1 contained the most amounts of fat, protein, and hydration. While T5 was the most sensory acceptable with a score of 8.3 due to its balanced banana content. Based on these findings, the nutritional value and attractiveness of weaning foods may be boosted by the incorporation of powdered banana and beetroot into the foods.

Chapatti, a staple food in developing countries, is consumed fresh after cooking. Chia seeds are high in fiber, protein, vitamins, essential minerals and antioxidants; also, the omega 3 fatty acids help lower Low Density Lipoprotein (LDL) cholesterol levels, thus promoting melanin production and good heart health. Cantaloupe seed rich in nutrients can perhaps extend the shelf life of chapatti. Ten chapatti treatments were formulated by addition of cantaloupe seed flour (0–20%) and chia seed flour (0–10%). The proximate analysis and sensory evaluation of the chapatti samples were determined to assess their nutritional and sensory properties respectively. Results showed that fortification with chia and cantaloupe seed flours greatly enriched the nutritional nature of chapatti with increased protein, fiber and omega-3 fatty acid composition, without compromising acceptability. The proximate analysis revealed that the moisture content ranged from 21.01% to 33.79%, crude protein from 12.64% to 13.36%, crude fat from 2.36% to 5.92%, crude fiber from 1.71% to 5.89%, and crude ash from 0.50% to 1.03%. Sensory evaluation scores varied across attributes: color (6.33 to 8.83), taste (7.87 to 8.22), texture (6.91 to 8.93), aroma (7.17 to 8.67), flavor (7.47 to 8.93), and overall acceptability (7.53 to 8.83). This study concludes that incorporating chapatti with chia and cantaloupe seed flours improves its physical, sensory and nutritional properties making it a healthier alternative without compromising consumer acceptance.