Effect of eggshell powder fortification on the physicochemical and organoleptic characteristics of muffins

Abstract

The present study was designed to overcome the deficiency of calcium by preparation of muffins with eggshell powder. By dietary invention such as food fortification calcium deficiency can be reduced. Bakery products are best source for fortification of food. The eggshell powder was added for fortification of muffins at 8 and 16 g/500 g flour basis, synthetic source of calcium carbonate was also added in muffins at the same level. Minerals estimation indicated increasing trend of most of the minerals. Proximate analysis of muffins indicated increasing trend in ash, fiber and protein content but decrease in moisture, nitrogen free extract and fat content significantly (p<0.05) with progressive substitution of eggshell powder. Organoleptic properties in term of color, flavor, taste, texture, mouth feel and overall acceptability were only acceptable at control and minimum level of eggshell powder. Muffins (T1) with 8g egghell powder showed significant increase in mineral contents like calcium (2462.7±0.69 mg/100g), magnesium (5.65±0.28 mg/100g), potassium (2.99±0.33 mg/100g), sodium (6.94±0.48 mg/100g), and iron (1.26±0.53 mg/100g) as well as improved sensory chracteristics but other attributes showed no difference in the quality attributes of muffins fortified with eggshell compared with control.

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

“…A significant increase was also found in ash content after eggshell powder addition, which means that the mineral content was increased [ 61 ], which was in agreement with the significant increase of calcium content ( p < 0.05) ( Table 2 ). A similar increasing ash and calcium content trend was also found in biscuits [ 5 ], wheat bread [ 60 ], and muffin [ 63 ] fortified with eggshell powder. Therefore, the addition of chicken eggshell calcium into gingerbread could be an alternative to improve the calcium intake of the consumer.…”

Effects of Adding Eggshell Powder and Olive Seed Powder to Biscuit Formulation on Some Quality Properties

“…The results fluctuated around 13.4 %. Afzal et al (2020) have reported that the fat content of eggshell fortified muffins decreased as the amount of added eggshell powder increased. However, in this study, slight differences in the fat content of ESP and OSP fortified biscuit samples were observed when compared to control sample.…”

“…Since eggshells are good source of calcium (Naves et al, 2007), eggshell fortified foods exhibited a significant increase in calcium concentration (Afzal et al, 2020). As can be observed from Table 3, the control biscuit samples (CS) had significant amount of minerals which were possibly sourced from whole wheat flour and pounded oats.…”

“…Eggshells as by-product of the food industry, have significant level of calcium (Afzal et al, 2020;Naves et al, 2007) and olive seeds (olive stone, olive pits) have bioactive and valuable compounds (Rodríguez et al, 2008). Innovative food applications of olive by-products (i.e., the improvement of nutritional functionality and sensory quality of enriched food) has been discussed by Nunes et al (2016).…”

“…High amount of calcium (Ca) [around 40%, in the form of calcium carbonate (98.43%) and calcium phosphate (0.75%)] as well as magnesium (Mg) (around 0.5%) and phosphorus (P) (around 0.1%) were found in eggshells. In some previous studies, ESP has been used in muffins (Afzal et al, 2020), butter cake (Salem et al, 2012) and milk (Fina et al, 2016). In addition, eggshells were used for calcium fortification of fermented pork sausage (Daengprok et al, 2002) and it has been reported that, they can be used to fortify some other foods (Brun et al, 2013;Naves et al, 2007).…”