2026 IJRSE – Volume 15 Issue 12
Available Online: 17 May 2026
Author/s:
Correa, Elvira Shiey C.*
Camarines Sur Polytechnic College, Philippines (elcorrea@my.cspc.edu.ph)
Gadiano, Joshua G.
Camarines Sur Polytechnic College, Philippines (jogadiano@my.cspc.edu.ph)
Abstract:
Fishery production generates significant solid waste, primarily fish bones, which remain largely underutilized and contribute to environmental concerns despite being rich sources of protein, collagen, calcium, and phosphorus. The utilization of milkfish (Bangus) bones offers a sustainable alternative for developing nutrient-rich food products because of their high mineral content, particularly calcium and phosphorus, which are essential for bone development and overall health. This study aimed to investigate the utilization of milkfish bone powder in pasta production as a value-added product derived from fish-processing by-products. Specifically, the study evaluated the nutritional enhancement, physicochemical properties, microbial safety, and sensory acceptability of milkfish bone–fortified pasta. The study employed an experimental research design with four levels of milkfish bone powder incorporation, namely Treatment A (Control) with 0% milkfish bone powder, Treatment B with 25% milkfish bone powder (60 g), Treatment C with 50% milkfish bone powder (120 g), and Treatment D with 75% milkfish bone powder (180 g). The pasta formulations were prepared by mixing wheat flour, milkfish bone powder, eggs, salt, and water, followed by dough kneading, rolling, cutting, drying, and packaging. Chemical analyses were conducted to determine moisture content, ash content, crude protein, crude fat, crude fiber, carbohydrate, calcium, and phosphorus levels. Sensory evaluation was conducted among thirty (30) selected Hospitality Management students and faculty members using a 5-point Likert scale to assess appearance, aroma, texture, taste, and overall acceptability. Rank preference testing and statistical analyses, including ANOVA, Kruskal-Wallis, Mann-Whitney, and Duncan’s Multiple Range Test (DMRT), were also performed. Results revealed that increasing the concentration of milkfish bone powder significantly improved the mineral composition of the pasta, particularly calcium and phosphorus content. The fortified pasta also demonstrated increased ash, crude protein, and crude fiber content while showing lower moisture and carbohydrate levels, indicating an improved nutritional profile and enhanced shelf stability. Among the treatments, Treatment C (50% milkfish bone powder) obtained the highest average mean score of 4.33, interpreted as “Very Acceptable,” due to its balanced appearance, aroma, texture, and taste without producing an overpowering fish flavor. In contrast, the highest concentration (75%) resulted in lower sensory acceptability because of its darker appearance and stronger fish taste. The findings indicate that milkfish bone powder can be effectively incorporated into pasta production as a functional food ingredient while maintaining consumer acceptability. Furthermore, the study highlights the potential of utilizing fishery by-products as sustainable and economically valuable food ingredients. The production of calcium-enriched pasta using milkfish bone powder may contribute to improved nutrition, waste reduction, and sustainable food innovation. Since consumers increasingly prefer healthier and functional food products, milkfish bone–fortified pasta has strong potential for commercialization as a nutritious alternative to conventional pasta products while supporting environmental sustainability and circular economy practices.
Keywords: calcium-fortified, milkfish bone powder pasta, sensory evaluation, product development, food innovation, sustainable utilization
DOI: https://doi.org/10.5861/ijrse.2026.26193
Cite this article:
Correa, E. S. C., & Gadiano, J. G. (2026). Calcium-fortified pasta from milkfish bone powder: A sustainable food innovation. International Journal of Research Studies in Education, 15(12), 205-215. https://doi.org/10.5861/ijrse.2026.26193
* Corresponding Author