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

Author

Listed:
  • Shahnila

    (Institute of Home Sciences, University of Agriculture Faisalabad, Pakistan)

  • Sana Arif

    (Institute of Home Sciences, University of Agriculture Faisalabad, Pakistan)

  • Imran Pasha

    (National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan)

  • Hira Iftikhar

    (Institute of Home Sciences, University of Agriculture Faisalabad, Pakistan)

  • Fakiha Mehak

    (National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan)

  • Razia Sultana

    (Plant Breeding and Genetics, University of Agriculture Faisalabad, Pakistan)

Abstract

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-1 to 1 054.7, 2 186.7, 2 941.6, and 3 843 mg 100 g-1 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.

Suggested Citation

  • Shahnila & Sana Arif & Imran Pasha & Hira Iftikhar & Fakiha Mehak & Razia Sultana, 2022. "Effects of eggshell powder supplementation on nutritional and sensory attributes of biscuits," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 40(1), pages 26-32.
    • Handle: RePEc:caa:jnlcjf:v:40:y:2022:i:1:id:309-2020-cjfs
    DOI: 10.17221/309/2020-CJFS
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    1. repec:caa:jnlcjf:v:preprint:id:156-2023-cjfs is not listed on IDEAS
    2. Herly Evanuarini & Agus Susilo & Uun Yanuhar & Adelya Desi Kurniawati, 2023. "Utilisation of chicken eggshell nanopowder on physicochemical quality, microstructure, and amino acid profile of beef patties," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 41(6), pages 428-435.

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