(2017): Facilities of bread enrichment with calcium by using eggshell powder. Bradauskiene V., Montrimaite K., Moscenkova, E.Maternal and Child Nutrition, 14: e12649. (2018): Use of chicken eggshell to improve dietary calcium intake in rural sub-Saharan Africa. Bartter J., Diffey H., Yeung Y.H., O'Leary F., Häsler B., Maulaga W., Alders R.Pakistan Journal of Nutrition, 12: 353-355. (2013): Bread made from wheat flour and white sesame flour in presences of natural improver. Journal of Food and Dairy Sciences, 8: 455-459. (2017): Utilization of eggshells byproduct as a mineral source for fortification of bread strips.
Arid Zone Journal of Engineering, Technology and Environment, 14: 26-40. (2018): Characterization and evaluation of chicken eggshell for use as a bioresource. Ajala E., Eletta O., Ajala M., Oyeniyi S.Research Updates in Medical Sciences (RUMeS), 3: 77-82. (2015): Review of the risk factor of osteoporosis in the Malaysian population. Ahmad M.S., Mohamed I.N., Mokhtar S.A., Shuid A.N.Keywords: chicken eggshell calcium supplementation in vivo calcium absorption calorific value 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. The in vivo study affirmed the absorption of calcium from eggshell powder and it was found highest (41.83%) at 5% supplementation level. Biscuits prepared with 5 and 10% supplementation levels were found acceptable in terms of sensory attributes. Substantial changes in the sensory quality of biscuits were also observed with corresponding rises in eggshell addition levels.
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. The inclusion of eggshell powder resulted in significant variations in the chemical composition of biscuits. Calcium absorption from supplemented biscuits was also determined. 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. Plant Breeding and Genetics, University of Agriculture Faisalabad, PakistanĬhicken 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. National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan 3 Institute of Home Sciences, University of Agriculture Faisalabad, Pakistan 2 *,1, Sana Arif 1, Imran Pasha 2, Hira Iftikhar 1, Fakiha Mehak 2, Razia Sultana 3 1 Food Sci., 2022, 40(1):26-32 | DOI: 10.17221/309/2020-CJFS Effects of eggshell powder supplementation on nutritional and sensory attributes of biscuits Original Paper Shahnila ORCID.
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