Acta Scientiarum Polonorum Technologia Alimentaria

ISSN:1644-0730, e-ISSN:1898-9594

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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

Dairy Department, National Research Centre El Behouth Street, Dokki, Cairo, Egypt

The use of nano-sized eggshell powder for calcium fortification of cow?s and buffalo?s milk yogurts

Abstract

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
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https://doi.org/10.17306/J.AFS.2018.0541

For citation:

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. https://doi.org/10.17306/J.AFS.2018.0541
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 https://doi.org/10.17306/J.AFS.2018.0541
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. https://doi.org/10.17306/J.AFS.2018.0541