Development of Calcium Enriched Biscuits using Egg Shell as Calcium Source

Abstract

A study was conducted to develop calcium enriched biscuits using egg shell as a calcium source. The ratio of egg shell powder to flour mixture was maintained as follows 600mg/100g flour mixture to, 700mg/ 100g flour mixture to, 800mg/100g flour mixture and 900mg/100g flour. The biscuits were subjected to organoleptic and nutritional analysis to evaluate the suitability of the products for consumption and self life. There were no significant changes observed in nutritional characteristics such as crude fat, protein and total soluble solids but differences were observed in the moisture, ash and calcium content. In the organoleptic evaluation, significant differences were found among the treatment. According to the organoleptic evaluation, the biscuits developed from the egg shell concentration of 800mg/100g flour mixture were selected as best based on crispyness, flavour, taste and overall eating quality. Packaging and shelf-life studies of calcium enriched biscuits were conducted using four types of packing material namely glass bottle, plastic bottle, polyethylene and aluminium foil and stored at room temperature. Nutritional, microbiological, sensory evaluations were conducted at weekly intervals to evaluate the quality of product during storage. Significant differences in nutritional qualities such as fat, protein and ash content and sensory evaluation criteria such as colour, crispyness, flavour, taste and overall eating quality were observed. The product packed in glass bottle did not exhibit significant deteriotive changes in nutritional composition compared to other packaging materials as shown by the results of the microbiological analysis done on the product.