Determination of some nutritional and quality properties of eggshell powder added cookies Properties of eggshell powder added cookies

Abstract

Due to its low cost and high bioavailability, eggshell powder can be used as an additional calcium source in the diet. The purpose of the research is, to provide regain of the eggshell waste with eggshell powder added cookies that are made with a reliable method to remove microbiological contamination and examining the nutritional value and sensory properties of said cookies. The research; includes the sterilization of eggshell, adding the obtained eggshell powder from eggshell into cookies different proportions (3%, 6% and 9%), one of which is control (0%), determining the nutritional value of the cookies, and taste test of the cookies. As a result of the research, microbial growth was prevented on the eggshell surface. When eggshell powder was added to cookies with the proportions 0%, 3%, 6% and 9%, it was shown that the amount of calcium in 100 g were 17.3, 655.3, 1022.8 and 1607.7 mg respectively and the difference between the groups were statistically significant (p > 0.05). To determine the sensory properties, 30 female individuals were subjected to taste test. It has been shown that adding different proportions of eggshell powder causes small changes in the texture and sensory properties of the cookies (p > 0.05). Considering the texture, sensory properties and calcium content of the cookies, it was determined that the best proportion of using eggshell powder was to add 6% to the cookie, and it would be beneficial to add eggshell powder prepared with nano technology to the diet of risky groups.