White Bread Fortified with Calcium from Eggshell Powder

Platon, Nicoleta; Aruş, Vasilica-Alisa; Georgescu, Ana-Maria; Nistor, Ileana Denisa; Bârsan, Narcis

doi:10.37358/rc.20.7.8248

Cited by 11 publications

(6 citation statements)

References 9 publications

(12 reference statements)

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“…As such, 100 g of madeleine cake at the 2% CESP fortification level (M5) could fulfil 3.0 and 3.9% of the calcium RNI for adolescents and adults, respectively. Overall, the enhancement in calcium content of madeleine cake with increasing levels of CESP is aligned with results reported by other studies (Hassan, 2015;Ray et al, 2017;Platon et al, 2020). 3.2.4 Sensory acceptance test.…”

Section: Resultssupporting

confidence: 90%

Valorisation of chicken eggshell as a novel food ingredient in madeleine cake: an exploratory study amongst young adults

Chang

Low

Chia

et al. 2023

BFJ

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PurposeThe circularity of food waste is gathering considerable pace globally. The present study aimed to explore the awareness, attitude and behaviour of Malaysian young adults towards food waste as a food ingredient. The physicochemical characteristics and sensory acceptance of chicken eggshell powder (CESP)-fortified madeleine cake were also investigated.Design/methodology/approachA survey on awareness, attitude and behaviour was conducted online amongst young adults (n = 384) in the Klang Valley region. The control and fortified madeleine cakes were subjected to nutritional constituent analyses according to the methods of Association of Official Analytical Chemists (AOAC) for moisture, protein, ash and calcium. Fat was determined via Soxhlet method whilst carbohydrate was estimated by difference. Physical analyses such as texture and water activity were assessed using instrumental techniques. Sensory acceptance test was conducted amongst another group of young adults (n = 105) using a nine-point hedonic scale.FindingsThe survey revealed that most young adults demonstrated a positive attitude and behaviour in trying food products made using food waste. Taste and texture were deemed important determinants that influenced the young adults' acceptability. Texture profiles of fortified madeleine cakes exhibited no significant differences (p > 0.05) in most attributes compared to the control whilst significant differences (p < 0.05) were observed for fat, carbohydrate, ash and calcium contents with increasing CESP fortification levels.Research limitations/implicationsThe survey on awareness, attitude and behaviour was conducted amongst young adults from universities in the Klang Valley, Selangor region Malaysia through self-reports about food waste and the findings might not be applicable to the whole nation.Practical implicationsKnowledge of young adults' perceptions towards waste-to-value food products can contribute to the development of pragmatic framework for effective valorisation of food wastes, which aligns with United Nation Sustainable Development Goals (SDGs) to improve the targets and indicators for agriculture and food security.Social implicationsSustainable management of food waste will minimise the impact of the industry on our environment and contributes to a circular economy. Further, increased awareness of the food waste's potential as a novel food ingredient allows a positive shift in its role to achieve food sustainability.Originality/valueThis innovative study incorporates the element of exploratory research to gain an understanding of young adults' perceptions towards repurposing food waste. This is followed by the practical application of food waste (i.e. CESP) into the end application (i.e. madeleine cake) to gain a holistic view of young adults’ perceptions aligning with the actual acceptance. The results obtained from this study can be considered as a first perspective that provides indications of the plausibility of food products made from food waste in Malaysia.

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Section: Resultssupporting

confidence: 90%

Valorisation of chicken eggshell as a novel food ingredient in madeleine cake: an exploratory study amongst young adults

Chang

Low

Chia

et al. 2023

BFJ

View full text Add to dashboard Cite

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“…Supplementation of 5–15% of both white and brown chicken eggshell to bread strips showed no significant hedonic evaluation in all aspects (color, taste, aroma, texture, and overall acceptability) compared to control bread strips [ 98 ]. Furthermore, the sensory evaluation of white bread fortified with 1–1.5% [ 99 ] and 2% eggshell powder [ 61 ] also exhibited high consumer acceptance. Overall, with the positive results from sensory profiling (appearance, aroma, texture, and taste) and hedonic evaluation, the gingerbread fortified with 3% ESP is also able to be consumed and accepted by the elderly and therefore could potentially help in reducing the risk of osteoporosis.…”

Section: Resultsmentioning

confidence: 99%

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

Arnold

Rajagukguk

Sidor

et al. 2022

IJERPH

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Food waste, such as eggshell, can be an environmental problem if it is not properly managed. One of the ways to solve this is by using the eggshell as the cheap calcium source in food products. Polish gingerbread fortified with chicken eggshell powder (ESP) calcium was developed to solve the eggshell waste problem and to reduce the risk of osteoporosis. This study focused on the effect of ESP addition on basic composition, sensory evaluation, and antioxidative activity of gingerbread. Two samples of gingerbread without and with 3% (w/w of wheat flour) ESP, with controlled green tea powder (4% w/w of white chocolate) were analyzed. Results of the research showed that the addition of 3% ESP significantly increased the ash and calcium content (p < 0.05) without changing the appearance, aroma, texture, taste profiles, and the hedonic score of gingerbread. The gingerbread samples were then stored for 2 months and were analyzed every month. The hedonic evaluation of the aroma of both gingerbread samples decreased significantly (p < 0.05) during storage. During 2 months of storage, the antioxidative activity of gingerbread fortified with 3% ESP was not significantly different compared to the control (p > 0.05), particularly in ABTS and ORACFL assay. The ABTS, DPPH, and ORACFL assays showed decreasing antioxidative activity during storage, which was also in accordance with decreasing total phenolic content of both gingerbread samples. In PCL assay, the lipid-soluble antioxidant activity in gingerbread with 3% ESP was significantly higher during 2 months of storage, compared to the control (p < 0.05). The developed product might be a potential alternative to improve the calcium (26% daily value (DV) recommendation per 100 g) and antioxidant intake in order to prevent calcium deficiency. Gingerbread enriched with an organic source of calcium may become an innovative product to reduce the risk of developing osteoporosis in the elderly population, having potential health and economic significance, given the incidence of osteoporosis and the costs of treating this disease.

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“…Hassan (2015) reported that eggshell powder supplementation up to 6% level did not produce any significant changes in the flavour of biscuits. In another study, it was suggested that white bread has the potential to be fortified with eggshell powder and is acceptable up to 2% fortification level (Platon et al 2020). However, no data is present on in vivo calcium absorption from eggshell fortified products.…”

mentioning

confidence: 99%

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

Shahnila¹,

Arif²,

Pasha³

et al. 2022

Czech J. Food Sci.

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Chicken eggshell, a poultry waste material, is a potential but poorly recognised source of calcium that can be used by humans to increase their dietary calcium intake by incorporating it into foods. This study was aimed at assessing the effects of eggshell powder supplementation at 5, 10, 15, and 20% levels on the chemical composition, sensory characteristics, and calorific value of the biscuits. Calcium absorption from supplemented biscuits was also determined. The inclusion of eggshell powder resulted in significant variations in the chemical composition of biscuits. It profoundly increased the mineral content, mainly calcium from 43.57 mg 100 g<sup>–1</sup> to 1 054.7, 2 186.7, 2 941.6, and 3 843 mg 100 g<sup>–1</sup> at 5, 10, 15 and 20% supplementation level, respectively. Substantial changes in the sensory quality of biscuits were also observed with corresponding rises in eggshell addition levels. Biscuits prepared with 5 and 10% supplementation levels were found acceptable in terms of sensory attributes. The in vivo study affirmed the absorption of calcium from eggshell powder and it was found highest (41.83%) at 5% supplementation level. Conclusively, supplementation of biscuits with eggshell powder might be an attractive source of dietary calcium intake without any significant adverse effects on biscuits quality up to 10% supplementation level.

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White Bread Fortified with Calcium from Eggshell Powder

Cited by 11 publications

References 9 publications

Valorisation of chicken eggshell as a novel food ingredient in madeleine cake: an exploratory study amongst young adults

Valorisation of chicken eggshell as a novel food ingredient in madeleine cake: an exploratory study amongst young adults

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

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

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