Impact of Mollusca by-Products as a Natural Source of Calcium on the Quality of Rusk

Document Type : Original Article

Authors

1 Food Technology Department, Faculty of Agriculture, Kaferelsheikh University, Egypt.

2 Food Technology Department, Faculty of Agriculture, Kafr El-Sheikh University, Kafrelsheikh, Egypt.

Abstract

The body may not have enough calcium (Ca) if dairy products are avoided because of lactose sensitivity. Large quantities of this raw material are accessible as a by-product from the high Ca content of Mollusca bones and shells. This study was divided into two steps. Firstly, analysis of the chemical composition and minerals content of different Mollusca by-products (cuttlebone, oyster shell and donax shell). Secondly, cuttlebone powder was used as a source of calcium to improve the rusk. In addition, the influence of cuttlebone powders substitution (5, 7.5 and 10%) on the rheological properties of dough, minerals content and sensory properties of bakery products (rusk) was studied. The obtained results showed that the content of ash was 94.47, 98.34 and 97.93% for cuttlebone, oyster shell and donax shell, respectively. Cuttlebone powder had the highest calcium content (11405.17 mg/100g) followed by oyster and donax shells. The replacement of the rusk wheat with the cuttlebone powder led to a noticeable increase in Ca, Mg, and Na contents and improved the rheological properties of dough in the supplemented rusk. Moreover, sensory evaluation of rusk that has cuttlebone elicited comparable scores for those with the three substituted ratios. Hence, Cuttlebone powder can be suggested for use as a natural source of calcium in the creation of bakery products with high calcium content that are well-liked by consumers. Additionally, the practical reutilization of shell waste frequently involves issues like poor economic rewards and limited consumption.

Keywords

Journal of Food and Dairy Sciences
Volume 13, Issue 9
September 2022
Pages 133-138

Files

Share

How to cite

Statistics