original articleIssue 17 (1) 2018 pp. 37-49
Safinaze El-Shibiny, Mona Abd El-Kader Mohamed Abd El-Gawad, Fayza Mohamed Assem, Samah Mosbah El-Sayed
The use of nano-sized eggshell powder for calcium fortification of cow?s and buffalo?s milk yogurts
Background. Calcium is an essential element for the growth, activity, and maintenance of the human body. Eggshells are a waste product which has received growing interest as a cheap and effective source of dietary calcium. Yogurt is a food which can be fortified with functional additives, including calcium. The aim of this study was to produce yogurt with a high calcium content by fortification with nano-sized eggshell powder (nano-ESP).
Materials and methods. Nano-sized ESP was prepared from pre-boiled and dried eggshell, using a ball mill. Yogurt was prepared from cow’s milk supplemented with 3% skimmed milk powder, and from buffalo’s milk fortified with 0.1, 0.2 and 0.3% and 0.1, 0.3 and 0.5% nano-ESP respectively.
Results. Electron microscopic transmission showed that the powder consisted of nano-sized crystalline struc- tures (~10 nm). Laser scattering showed that particles followed a normal distribution pattern with z-average of 590.5 nm, and had negative zeta-potential of –9.33 ±4.2 mV. Results regarding changes in yogurt composi- tion, acid development, calcium distribution, biochemical changes, textural parameters and sensory attributes have been presented and discussed.
Conclusion. The addition of up to 0.3% nano-ESP made cow and buffalo high-calcium yogurts with an acceptable composition and quality. High-calcium yogurt may offer better health benefits, such as combating osteoporosis.
Keywords: yogurt, eggshell, nano-size powder, biochemical changes, calcium distribution, textural proper- ties, sensory attributes
|MLA||El-Shibiny, Safinaze, et al. "The use of nano-sized eggshell powder for calcium fortification of cow?s and buffalo?s milk yogurts." Acta Sci.Pol. Technol. Aliment. 17.1 (2018): 37-49. http://dx.doi.org/10.17306/J.AFS.0541|
|APA||El-Shibiny S., Abd El-Gawad M. A. M., Assem F. M., El-Sayed S. M. (2018). The use of nano-sized eggshell powder for calcium fortification of cow?s and buffalo?s milk yogurts. Acta Sci.Pol. Technol. Aliment. 17 (1), 37-49 http://dx.doi.org/10.17306/J.AFS.0541|
|ISO 690||EL-SHIBINY, Safinaze, et al. The use of nano-sized eggshell powder for calcium fortification of cow?s and buffalo?s milk yogurts. Acta Sci.Pol. Technol. Aliment., 2018, 17.1: 37-49. http://dx.doi.org/10.17306/J.AFS.0541|