Abstract:
Today's Consumers are becoming more health-conscious and paying more attention to healthy and nutritious food. The demand for innovative foods in today's market is increasing day-by-day and gaining consumers' attention. Food consumption patterns showed mineral deficiency in the diet, which can be controlled by fortification of the food products. The nutritional value of food is an essential element in the daily rationand the subject of comprehensive research in nutrition. Eggshells are wasted through food manufacturers and hotels in tons, a rich source of calcium and could be used as an alternative to enrich calcium in foods. Waste egg shells can be used as a fortification because
these are rich sources of calcium minerals and utilization of these waste can also help protect the environment. Bakery and confectionary products are widely consumed and easily available so they can be the best source for food fortification. Eggshells in the form of powder can be used in bread (up to 6%), biscuits (up to 6%), cookies (up to 10%), cakes (up to 6%), muffins (up to 6%), baton sale (up to 5-7%), brownies (up to 5%) dairy and confectionary products. Fortified products show better nutrition as enriched with minerals like calcium, potassium, and iron and optimal bioavailability and also show better rheological and sensory properties (pleasant taste and smell), thus attracting more consumers. Calcium from the eggshell also plays a role in preserving bakery and confectionery products. Waste utilization by using eggshells also resulted in the protection of the environment by reducing post-production waste. Harnessing the nutritional potential of eggshell waste transforms a previously overlooked resource into a catalyst for improved health and sustainable food production, paving the way for a brighter, more nourished future.
Page(s):
337-337
DOI:
DOI not available
Published:
Journal: Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23, Volume: 0, Issue: 0, Year: 2023
Keywords:
fortification
,
Food waste
,
Bakery products
,
Eggshell
,
Environmental protection