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VOL. 11, ISSUE 3 (2026)
Cost analysis of an optimized antioxidant-enriched and iron-rich prebiotic milk cake developed using kiwi fruit and dates powder
Authors
Moumita Das, Rita Mondal, Pragya Tiwari, Ranajit Kumar Khalua
Abstract
The development of functional dairy products that combine enhanced
nutritional value with economic feasibility is gaining increasing attention in
the food industry. The present study aimed to evaluate the production cost of
an optimized antioxidant-enriched and iron-rich prebiotic milk cake formulated
using buffalo milk, kiwi fruit powder, and dates powder. Four formulations were
prepared, comprising one control (T0) and three experimental treatments (T1–T3)
with varying concentrations of kiwi fruit powder, dates powder, and sugar.
Based on previous sensory evaluation, T3 was identified as the optimized
formulation due to its superior overall acceptability. Cost analysis was
performed by calculating the expenditure on raw materials, processing, labour,
electricity, packaging, and miscellaneous production costs using prevailing
local market prices. The total production cost of the control milk cake was
₹111.90 per kg, while the optimized formulation (T3) was estimated at ₹119.80
per kg. Although the incorporation of functional ingredients marginally
increased the production cost, the optimized product remained economically
viable, with only a 7.1% increase compared to the conventional product. The
improved nutritional quality, antioxidant potential, iron enrichment, and
prebiotic properties justify the slight increase in manufacturing cost. The
findings indicate that the optimized prebiotic milk cake possesses excellent
commercial potential and may serve as an affordable value-added functional
dairy product for health-conscious consumers. Cost analysis demonstrated that
functional ingredient incorporation can be achieved without substantially
affecting production economics, thereby supporting the large-scale
commercialization of nutritionally enhanced milk-based confectionery products.
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Pages:27-30
How to cite this article:
Moumita Das, Rita Mondal, Pragya Tiwari, Ranajit Kumar Khalua "Cost analysis of an optimized antioxidant-enriched and iron-rich prebiotic milk cake developed using kiwi fruit and dates powder". International Journal of Food Science and Nutrition, Vol 11, Issue 3, 2026, Pages 27-30
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