Effects of eggshell powder supplementation on nutritional and sensory attributes of biscuits

Shahnila,; Arif, Sana; Pasha, Imran; Iftikhar, Hira; Mehak, Fakiha; Sultana, Razia

doi:10.17221/309/2020-cjfs

Cited by 15 publications

(16 citation statements)

References 15 publications

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“…Further, the CESP-fortified madeleine cakes had carbohydrate contents significantly lower than the control (p < 0.05), despite no clear trend being established with increasing fortification levels of CESP. The ash contents of madeleine cakes exhibited significant differences (p < 0.05) with increasing CESP fortification levels, which is in accordance with literature that reported up to 94% ash content in the chicken eggshells (Ray et al, 2017;Shahnila et al, 2022).…”

Section: Resultssupporting

confidence: 91%

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Valorisation of chicken eggshell as a novel food ingredient in madeleine cake: an exploratory study amongst young adults

Chang

Low

Chia

et al. 2023

BFJ

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PurposeThe circularity of food waste is gathering considerable pace globally. The present study aimed to explore the awareness, attitude and behaviour of Malaysian young adults towards food waste as a food ingredient. The physicochemical characteristics and sensory acceptance of chicken eggshell powder (CESP)-fortified madeleine cake were also investigated.Design/methodology/approachA survey on awareness, attitude and behaviour was conducted online amongst young adults (n = 384) in the Klang Valley region. The control and fortified madeleine cakes were subjected to nutritional constituent analyses according to the methods of Association of Official Analytical Chemists (AOAC) for moisture, protein, ash and calcium. Fat was determined via Soxhlet method whilst carbohydrate was estimated by difference. Physical analyses such as texture and water activity were assessed using instrumental techniques. Sensory acceptance test was conducted amongst another group of young adults (n = 105) using a nine-point hedonic scale.FindingsThe survey revealed that most young adults demonstrated a positive attitude and behaviour in trying food products made using food waste. Taste and texture were deemed important determinants that influenced the young adults' acceptability. Texture profiles of fortified madeleine cakes exhibited no significant differences (p > 0.05) in most attributes compared to the control whilst significant differences (p < 0.05) were observed for fat, carbohydrate, ash and calcium contents with increasing CESP fortification levels.Research limitations/implicationsThe survey on awareness, attitude and behaviour was conducted amongst young adults from universities in the Klang Valley, Selangor region Malaysia through self-reports about food waste and the findings might not be applicable to the whole nation.Practical implicationsKnowledge of young adults' perceptions towards waste-to-value food products can contribute to the development of pragmatic framework for effective valorisation of food wastes, which aligns with United Nation Sustainable Development Goals (SDGs) to improve the targets and indicators for agriculture and food security.Social implicationsSustainable management of food waste will minimise the impact of the industry on our environment and contributes to a circular economy. Further, increased awareness of the food waste's potential as a novel food ingredient allows a positive shift in its role to achieve food sustainability.Originality/valueThis innovative study incorporates the element of exploratory research to gain an understanding of young adults' perceptions towards repurposing food waste. This is followed by the practical application of food waste (i.e. CESP) into the end application (i.e. madeleine cake) to gain a holistic view of young adults’ perceptions aligning with the actual acceptance. The results obtained from this study can be considered as a first perspective that provides indications of the plausibility of food products made from food waste in Malaysia.

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Section: Resultssupporting

confidence: 91%

“…The ash contents of madeleine cakes exhibited significant differences ( p < 0.05) with increasing CESP fortification levels, which is in accordance with literature that reported up to 94% ash content in the chicken eggshells (Ray et al. , 2017; Shahnila et al ., 2022).…”

Section: Resultssupporting

confidence: 90%

Valorisation of chicken eggshell as a novel food ingredient in madeleine cake: an exploratory study amongst young adults

Chang

Low

Chia

et al. 2023

BFJ

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“…Beberapa hasil olahan cangkang telur yang telah dikembangkan dan diteliti yang memiliki nilai jual dan berpotensi menjadi sumber pendapatan baru bagi kelompok usaha wanita tani "Kamboja" dan masyarakat sekitarnya adalah sebagai berikut: 1. Tepung cangkang kulit telur sebagai bahan dasar olahan makanan seperti: brownies (Irmawati, 2018;Meikawati & Suyanto, 2014), bakpia kering (Susanti, 2016), dan Cookies (Rahmawati & Nisa, 2015), biskuit (Shahnila et al, 2022). 2.…”

Section: Pendahuluanunclassified

Sosialisasi Pengolahan Cangkang Telur Menjadi Kosmetik pada Kelompok Wanita Tani Kamboja

Effendi

Yuliana

Hasnaeni

et al. 2023

J. Altifani Penelit. Pengabd. k. Masy.

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Kegiatan pengabdian masyarakat ini bertujuan untuk memberikan penyuluhan dan pelatihan kepada kelompok wanita tani “Kamboja” Desa Padang Lampe, Kecamatan Ma’rang, Kabupaten Pangkep, Propinsi Sulawesi Selatan tentang pengolahan cangkang telur menjadi produk lulur kecantikan yang bernilai ekonomi serta sebagai solusi yang tepat dalam mengurangi beban limbah sampah rumah tangga. Kegiatan ini sebagai upaya transfer pengetahuan dan teknologi, serta keterampilan dari pihak akademisi kepada masyarakat. Pada pengabdian ini masyarakat mistra diberikan penyuluhan tentang bahaya limbah cangkang telur bagi lingkungan dan potensinya jika dikelola menjadi produk bermanfaat dan bernilai ekonomi, serta pelatihan pembuatan lulur kecantikan dari tepung cangkang telur. Sebanyak 25 orang anggota mitra pengabdian yang mengikuti penyuluhan dan pelatihan pembuatan lulur kecantikan. Berdasarkan hasil kuisioner menunjukkan bahwa pengetahuan dan wawasan masyarakat tentang cangkang telur dan pengolahannya bertambah dan bermanfaat bagi kelompok mitra.

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“…It was reported by [10] that Indonesian beef bone meal contains the most calcium, namely 29.5%, followed by 18.1% phosphate and 1.2% carbon, as well as Fe, Zn, Mn, and Cu minerals. Husk charcoal contains 0.3% N, 15% P2O5, 31% K2O, and Ca, with a pH of 6.8 [11]. Chicken eggshell meal contains 362 mg Ca, 2.4 mg Mg, 1.06 mg P, 0.8 mg Na, 0.602 mg K, 0.0067 mg Zn, and 0.115 mg Fe [12].…”

Section: Introductionmentioning

confidence: 99%

The effect of functional bacterial consortium on nutrient content of liquid organic

Sondang

Muflihayati

Anty

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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Bacterial compatibility testing is very important to determine which bacteria will be consorted as bio activators when making liquid organic fertilizer. Bacteria that are inoculated into the manufacture of liquid organic fertilizers must have a cooperative and synergistic relationship with fellow bacteria to be efficient in their role as bio activators. To obtain this potential, a compatibility test against bacterial isolates needs to be carried out so that liquid organic fertilizers will be made efficient and effective. The research purposes are to obtain the compatible properties of functional bacterial isolates and their impact on liquid organic fertilizer’s nutritional content. The study was carried out at the Plant Protection Laboratory and Greenhouse of the Payakumbuh State Agricultural Polytechnic, West Sumatra from July to September 2022. The research method began with the rejuvenation of the dry bacterial isolates of Pseudomonas aeruginosa, Bacillus subtilis, Bacillus cereus, and Bacillus thuringiensis. Followed by the compatibility test using the double culturing method, a total of 20 treatments with three replications. The bacterial consortium is inoculated into the manufacture of fertilizer. The results of the compatibility test against P. aeruginosa and genera of Bacillus showed all treatments were compatible which was indicated by the absence of a halo inhibition zone with a compatibility index value between 0.67-1 and could be combined in a consortium as a bio activator. The best P2O5, K2O, and Ca nutrient content is found in the formula of fertilizer with bone meal additives.

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Effects of eggshell powder supplementation on nutritional and sensory attributes of biscuits

Cited by 15 publications

References 15 publications

Valorisation of chicken eggshell as a novel food ingredient in madeleine cake: an exploratory study amongst young adults

Valorisation of chicken eggshell as a novel food ingredient in madeleine cake: an exploratory study amongst young adults

Sosialisasi Pengolahan Cangkang Telur Menjadi Kosmetik pada Kelompok Wanita Tani Kamboja

The effect of functional bacterial consortium on nutrient content of liquid organic

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