23. Effect of eggshell powder fortification on the physicochemical and organoleptic characteristics of muffins

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Faiqa Afzal, Ghulam Mueen-ud-Din, Muhammad Nadeem, Mian Anjum Murtaza, Shahid Mahmood

Abstract

The present study was designed to overcome the deficiency of calcium by preparation of muffins with eggshell powder. By dietary invention such as food fortification calcium deficiency can be reduced. Bakery products are best source for fortification of food. The eggshell powder was added for fortification of muffins at 8 and 16 g/500 g flour basis, synthetic source of calcium carbonate was also added in muffins at the same level. Minerals estimation indicated increasing trend of most of the minerals. Proximate analysis of muffins indicated increasing trend in ash, fiber and protein content but decrease in moisture, nitrogen free extract and fat content significantly (p<0.05) with progressive substitution of eggshell powder. Organoleptic properties in term of color, flavor, taste, texture, mouth feel and overall acceptability were only acceptable at control and minimum level of eggshell powder. Muffins (T1) with 8g egghell powder showed significant increase in mineral contents like calcium (2462.7±0.69 mg/100g), magnesium (5.65±0.28 mg/100g), potassium (2.99±0.33 mg/100g), sodium (6.94±0.48 mg/100g), and iron (1.26±0.53 mg/100g) as well as improved sensory chracteristics but other attributes showed no difference in the quality attributes of muffins fortified with eggshell compared with control.  


Keywords: Calcium; Deficiency; Egg shell; Fortification; Muffins


http://dx.doi.org/10.19045/bspab.2020.90154

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