Development of white bread fortified with calcium derived from eggshell powder

Bread is commonly used mostly around the world which obtained from grains, legumes, tubers and other fortified ingredients. Eggshell makes up from 9-12% of the total egg weight that consists largely of calcium carbonate (94%) with some magnesium carbonate and calcium phosphate deposited in the org...

Full description

Bibliographic Details
Main Authors:	Tuan Zainazor Tuan Chilek, Nur Ayuni Kairuaman, Fisal Ahmad, Rahijan Abdul Wahab, Amir Izzwan Zamri, Azizah Mahmood
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2018
Online Access:	http://journalarticle.ukm.my/12751/ http://journalarticle.ukm.my/12751/ http://journalarticle.ukm.my/12751/1/47_06_04.pdf

id	ukm-12751
recordtype	eprints
spelling	ukm-127512019-04-04T11:30:51Z http://journalarticle.ukm.my/12751/ Development of white bread fortified with calcium derived from eggshell powder Tuan Zainazor Tuan Chilek, Nur Ayuni Kairuaman, Fisal Ahmad, Rahijan Abdul Wahab, Amir Izzwan Zamri, Azizah Mahmood, Bread is commonly used mostly around the world which obtained from grains, legumes, tubers and other fortified ingredients. Eggshell makes up from 9-12% of the total egg weight that consists largely of calcium carbonate (94%) with some magnesium carbonate and calcium phosphate deposited in the organic matrix. The objectives of this study were to produce white bread fortified with calcium derived from the eggshell powder and to study the physicochemical changes, microbiological status and sensory evaluation of the product. The main analyses were done on specific volume, texture, colour, proximate analysis, calcium determination by ICP-MS and microbiological test for the determination of shelf life. Besides, acceptance test was also carried out. The result showed that increasing of the eggshell did not have any effect on the specific volume, springiness, cohesiveness and colour but affect the hardness of the bread. Furthermore, addition of the eggshell significantly increased (p<0.05) the moisture content, ash, fibre but decreased the carbohydrate. However, there were no significantly different between sample in terms of fat and protein. The bread with addition of eggshell have potential to be produced and accepted by the consumer especially the bread with fortification of 2% egg shell powder. Penerbit Universiti Kebangsaan Malaysia 2018-12 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/12751/1/47_06_04.pdf Tuan Zainazor Tuan Chilek, and Nur Ayuni Kairuaman, and Fisal Ahmad, and Rahijan Abdul Wahab, and Amir Izzwan Zamri, and Azizah Mahmood, (2018) Development of white bread fortified with calcium derived from eggshell powder. Malaysian Applied Biology, 47 (6). pp. 29-39. ISSN 0126-8643 http://mabjournal.com/index.php?option=com_content&view=article&id=862&catid=59:current-view&Itemid=56
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Kebangasaan Malaysia
building	UKM Institutional Repository
collection	Online Access
language	English
description	Bread is commonly used mostly around the world which obtained from grains, legumes, tubers and other fortified ingredients. Eggshell makes up from 9-12% of the total egg weight that consists largely of calcium carbonate (94%) with some magnesium carbonate and calcium phosphate deposited in the organic matrix. The objectives of this study were to produce white bread fortified with calcium derived from the eggshell powder and to study the physicochemical changes, microbiological status and sensory evaluation of the product. The main analyses were done on specific volume, texture, colour, proximate analysis, calcium determination by ICP-MS and microbiological test for the determination of shelf life. Besides, acceptance test was also carried out. The result showed that increasing of the eggshell did not have any effect on the specific volume, springiness, cohesiveness and colour but affect the hardness of the bread. Furthermore, addition of the eggshell significantly increased (p<0.05) the moisture content, ash, fibre but decreased the carbohydrate. However, there were no significantly different between sample in terms of fat and protein. The bread with addition of eggshell have potential to be produced and accepted by the consumer especially the bread with fortification of 2% egg shell powder.
format	Article
author	Tuan Zainazor Tuan Chilek, Nur Ayuni Kairuaman, Fisal Ahmad, Rahijan Abdul Wahab, Amir Izzwan Zamri, Azizah Mahmood,
spellingShingle	Tuan Zainazor Tuan Chilek, Nur Ayuni Kairuaman, Fisal Ahmad, Rahijan Abdul Wahab, Amir Izzwan Zamri, Azizah Mahmood, Development of white bread fortified with calcium derived from eggshell powder
author_facet	Tuan Zainazor Tuan Chilek, Nur Ayuni Kairuaman, Fisal Ahmad, Rahijan Abdul Wahab, Amir Izzwan Zamri, Azizah Mahmood,
author_sort	Tuan Zainazor Tuan Chilek,
title	Development of white bread fortified with calcium derived from eggshell powder
title_short	Development of white bread fortified with calcium derived from eggshell powder
title_full	Development of white bread fortified with calcium derived from eggshell powder
title_fullStr	Development of white bread fortified with calcium derived from eggshell powder
title_full_unstemmed	Development of white bread fortified with calcium derived from eggshell powder
title_sort	development of white bread fortified with calcium derived from eggshell powder
publisher	Penerbit Universiti Kebangsaan Malaysia
publishDate	2018
url	http://journalarticle.ukm.my/12751/ http://journalarticle.ukm.my/12751/ http://journalarticle.ukm.my/12751/1/47_06_04.pdf
first_indexed	2023-09-18T20:03:18Z
last_indexed	2023-09-18T20:03:18Z
_version_	1777406992709582848

Development of white bread fortified with calcium derived from eggshell powder

Similar Items