Development and analysis of bread fortified with calcium extracted from chicken eggshells of Pakistani market

Abstract

Calcium fortification is usually achieved by employing wheat flour as the most frequently used vehicle. In this study, potential of calcium extraction from chicken eggshell and its utilization as a bread fortificant in straight grade flour (SGF) is investigated. In addition, the fortified and unfortified (control) flour samples were evaluated for nutrient composition and rheological properties. Results showed that addition of fortificant at different concentrations significantly (p<0.05) enhanced calcium content of fortified flour and it was considerably increased from 115.80 mg/kg (T o) to 1135.1 mg/kg (T 3). Nutrient composition data of fortified flour have shown a significant (p<0.05) reduction in moisture content of flour from 12.7% (T o) to 11.76% (T 3) and protein content from 9.89% (T o) to 9.79% (T 3). However, a significant increase in ash content was observed by increasing fortificant level from 0.54% (T o) to 1.04% (T 3). Rheological properties indicated a significant increase in water absorption from 63.60 to 67.527%, dough development time (DDT) from 7.38 to 11.37 min and dough stability from 13.79 to 17.37 min. Textural characteristics of fortified bread revealed a significant reduction for hardness values from 11.40 N (control) to 6.50 N (T 3) in response to fortificant addition. Quality assessment of bread indicated that bread quality was significantly affected with corresponding rises in fortificant addition levels.

Innovative Application of Chicken Eggshell Calcium to Improve the Functional Value of Gingerbread

“…A similar result was found in Chilek et al [ 61 ] as fortification of 6% eggshell powder decreased the moisture of white bread. Wheat flour fortified with 3% of CaCO 3 from chicken eggshell showed lower moisture content compared to the control [ 62 ]. Therefore, the addition of 3% eggshell powder could help increase the shelf life of gingerbread by reducing the moisture content.…”

Valorization of bio‐waste eggshell as a viable source of dietary calcium for confectionery products

“…11,13 Application of eggshells in food production is becoming common in applications such as dietary supplements 14,15 and calcium-fortified food products. [16][17][18][19][20] The use of eggshells for food fortification is also important from the postproduction waste management point of view and is consistent with the concept of zero waste, which is defined as activities aimed at reducing the amount of food waste as a result of discarding or alternative (non-food) use. 15,21 The annual amount of postproduction waste in the form of eggshells is estimated at 8.58 million metric tons.…”

“…Additionally, compared to oyster shells, eggshells do not contain harmful heavy metals: Cd, Pb or Hg 11,13 . Application of eggshells in food production is becoming common in applications such as dietary supplements 14,15 and calcium‐fortified food products 16‐20 . The use of eggshells for food fortification is also important from the post‐production waste management point of view and is consistent with the concept of zero waste , which is defined as activities aimed at reducing the amount of food waste as a result of discarding or alternative (non‐food) use 15,21 .…”

Impacts of wheat bran on the structure of the gluten network as studied through the production of dough and factors affecting gluten network

“…(Ahmed, 2014). There are a few fibre fixings accessible to the dough puncher and scientists have evaluated their accessible structures, usefulness and other application in different-different wheat flours and wheat communicates with water and can assimilate a lot of water (Hemdane et al, 2018;Alashbayeva et al, 2021;Khan et al, 2020a). Wheat holds water with an assortment of large scale, smaller scale, and atomic level instruments.…”

“…According to its review report, it helps to explain how the chemical-compatible properties of dough operate to generate and which types of factors affect dough development and retain gluten-framing proteins. Additionally, the findings could be helpful to determine the quality of various wheat-based products sold in various food markets, and to elucidate various health claims for diabetic patients (Khan et al, 2020a;Khan et al, 2020b).…”