Facilities of bread enrichment with calcium by using eggshell powder

Abstract

Today's food ration does not often contain enough vitamins, fibre, macro-and micronutrients, especially calcium. Research aim: to study possibilities for the use of the eggshell powder in the production of bread enriched with calcium. For the study, the free-range hen eggshells, main components of which are inorganic salts, were used. The eggshells have been washed, dried and ground. To avoid changes in the texture of bread, the solubility of the eggshell powder was tested by incorporating different quantity of eggshell powder (2.5 g,) into rye sourdough with Lactobacilli for 12 hours. After discovering good solubility of the eggshell powder in the fermented leaven samples, sourdough of rye bread was prepared (control, 2.5, 5.0, 7.5, 10.0, 12.5 g addition of eggshell powder) and using them six samples of wheat bread were baked. To estimate an influence of eggshell powder on a product quality and acceptability of bread by consumers, sensory evaluation for bread samples was carried out. Besides porosity, moisture content, acidity, the actual acidity, specific volume of bread were defined, and also nutritional value and amount of calcium were calculated. The study showed that when making the bread enriched with calcium, it is recommended to add an eggshell powder to rye sourdough with lactic acid bacteria. The sensory evaluation shows that the bread with eggshell powder had a better appearance of the crust, colour of the crumb, flavour and overall acceptability compared to control bread, however the taste and flavour remained similar or got worse. By increasing the amount of eggshells, bread porosity and specific volume of bread increased, while acidity and active acidity decreased. Bread containing 5.0 g of eggshell powder was marked as a bread of the best quality.

Effects of eggshell powder supplementation on nutritional and sensory attributes of biscuits

“…This led to an increase in the calcium to phosphorus ratio which is in favour of increased calcium utilisation in humans (Makai and Chudáček 1991). Such data coincide with Ray et al (2017) and Bradauskiene et al (2017) studies as they also found a great increase in the calcium level of bakery products upon eggshell addition.…”

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

“…Highest ash content (1.04%) was found in T 3 followed by T 2 (0.94%) while, lowest value (0.54%) was reported in T o . Present observations are in conformity with Bradauskiene et al (2017) as well as Ali et al (2019), who have established an increase in moisture and ash levels of product by augmenting the chicken eggshell powder.…”

“…In another study, Bradauskiene et al (2017) studied the possibility for the enrichment of chicken eggshell powder (ESP) at 0, 2.5, 5.0, 7.5, 10.0, 12.5 g in bread making. Sensory assessment of bread exhibited improved overall acceptability than control although, taste and flavor was alike or became worse.…”

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

“…The highest overall acceptability score were observed in eggshell fortified muffins in T0 control (7.6) followed by T3 with 8% calcium carbonate (7.5) and the minimum overall acceptability was observed in T2 with 16% eggshell powder (Table 5). The better flavor, color and overall acceptability was found in the bread with eggshell powder (ESP) as compared to control bread; though the taste and flavor stayed alike or became inferior as reported by [47].…”