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Ali, M., Badawy, W. (2017). Utilization of Eggshells By-Product as A Mineral Source for Fortification of Bread Strips. Journal of Food and Dairy Sciences, 8(11), 455-459. doi: 10.21608/jfds.2017.38960
M. Ali; W. Z. Badawy. "Utilization of Eggshells By-Product as A Mineral Source for Fortification of Bread Strips". Journal of Food and Dairy Sciences, 8, 11, 2017, 455-459. doi: 10.21608/jfds.2017.38960
Ali, M., Badawy, W. (2017). 'Utilization of Eggshells By-Product as A Mineral Source for Fortification of Bread Strips', Journal of Food and Dairy Sciences, 8(11), pp. 455-459. doi: 10.21608/jfds.2017.38960
Ali, M., Badawy, W. Utilization of Eggshells By-Product as A Mineral Source for Fortification of Bread Strips. Journal of Food and Dairy Sciences, 2017; 8(11): 455-459. doi: 10.21608/jfds.2017.38960

Utilization of Eggshells By-Product as A Mineral Source for Fortification of Bread Strips

Article 7, Volume 8, Issue 11, November 2017, Page 455-459  XML PDF (214.37 K)
Document Type: Original Article
DOI: 10.21608/jfds.2017.38960
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Authors
M. Ali1; W. Z. Badawy email 2
1Food Technology Department, Faculty of Agriculture, Kaferelsheikh University, Egypt.
2Food Technology Department, Faculty of Agriculture, Kafrelsheikh University, Egypt.
Abstract
     Eggshell powder can be used as an attractive source of calcium (Ca) in human diet. Therefore, this work was done to compare different kinds of eggshells (white chicken (WC), brown chicken (BC), duck and quail). The proximate chemical composition and mineral content of different eggshells were determined. In addition, the influence of eggshell powders supplementation (5, 10 and 15%) on minerals content, physical and sensory properties of bread strips was studied. The obtained results indicated that, the content of ash was 96.67, 96.18, 95.99 and 93.42 % for WC, BC, duck and quail eggshells, respectively. The duck eggshell contained the highest calcium content followed by quail, WC and BC eggshells. Meanwhile, quail eggshells exhibited the highest magnesium (Mg) content followed by BC, WC and duck eggshells. Addition of eggshell powders led to a noticeable increase of Ca, Mg contents and water absorption ratio in the supplemented bread strips. Moreover, minor changes in sensory properties of bread strips were recorded by judges. The obtained data revealed that, we can recommend the possibility of using eggshell powders as dietary calcium supplement to fortify bread at home up to 10% level. Also, the lack of information on the using of eggshell suggests that there is a promising area to be discovered.
Keywords
minerals; eggshells; bread strips
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