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

Shahnila, Sana Arif, Imran Pasha, Hira Iftikhar, Fakiha Mehak and Razia Sultana
Additional contact information
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

Czech Journal of Food Sciences, 2022, vol. 40, issue 1, 26-32

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.

Keywords: chicken eggshell; calcium supplementation; in vivo calcium absorption; calorific value (search for similar items in EconPapers)
Date: 2022
References: View complete reference list from CitEc
Citations: View citations in EconPapers (2)

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/309/2020-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/309/2020-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:40:y:2022:i:1:id:309-2020-cjfs

DOI: 10.17221/309/2020-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().