“DEVELOPMENT OF A CONFECTIONERY PRODUCT FORTIFIED WITH PROTEIN-RICH MILKY MUSHROOM (CALOCYBE INDICA) AND FIBER-RICH KORAIKILANGU (CYPERUS ROTUNDUS)” ABSTRACT

Abstract

The increasing demand for nutritious and functional foods has encouraged the development of value-added food products with enhanced health benefits. Conventional confectionery products are mainly consumed for taste and convenience but are often limited in essential nutrients such as protein and dietary fibre. This review focuses on the development of a fortified confectionery product using protein-rich milky mushroom (Calocybe indica), fibre-rich koraikilangu (Cyperus rotundus), and wheat flour as a base ingredient. Milky mushroom contributes high-quality protein, minerals, and bioactive compounds, whereas koraikilangu provides dietary fibre and phytochemicals with functional properties. Wheat flour supports product structure and texture development. The combination of these ingredients offers potential for improving the nutritional quality, antioxidant properties, and functional value of confectionery products. This review highlights the nutritional significance and application potential of these ingredients in the development of healthier confectionery products.