ABSTRACT

Eggs of hen are very nutritious, economical and healthy food product but their shells are discarded as waste. Chicken eggshell is an excellent and commonly available source of calcium that can be used for calcium supplementation. The present work was conducted to study the effect of eggshell powder supplementation on chemical composition, physical and sensorial properties of eggshell powder supplemented biscuits. On proximate analysis, wheat flour and chicken eggshell powder showed calcium content as 18±0.87mg/100gm and 35.09g/100gm respectively. The biscuits were then prepared from wheat flour supplemented with eggshell powder at three levels of supplementation viz., 1.70g (provides 600mg of calcium), 2.27g (provides 800mg of calcium) and 3.41g (provides 1200mg of calcium). The addition of chicken eggshell powder led to a considerable increase in calcium content of the supplemented biscuits. The calcium content of supplemented biscuits was found to be 596.00±32.05 mg/100g, 797.01±40.01 mg/100g, and 1198.2±42.02 mg/100g at 1.70g (ESP1), 2.27g (ESP2) and 3.41g (ESP3) supplementation respectively. ESP1 is suitable for men, women and children (1 to 9 years) because the RDA of calcium for these age groups is 600mg/d. Whereas, ESP2 is suitable for postmenopausal women, boys and girls (10 to 17 years). Eggshell powder supplementation also resulted in some change in physicochemical and sensory properties of the biscuits. Chicken eggshell powder supplementation in biscuits increased the thickness and diameter of biscuits but reduced the spread ratio. ESP1 and ESP2 were highly acceptable by the panelists. Keywords: Eggs, Chicken eggshell, Calcium supplementation, Supplemented biscuits
Publication date: 01/05/2024

https://ijbpas.com/pdf/2024/May/MS_IJBPAS_2024_8005.pdf

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https://doi.org/10.31032/IJBPAS/2024/13.5.8005