Modified eggshell powder using thermal treatment and its application in Ca-fortified dog biscuits

Effect of fortification with CaCO3 nanoparticles obtained from eggshell on the physical and sensory characteristics of three food matrices

“…The C* values indicated higher saturation in the samples fortified with Ca-NP, followed by those fortified with commercial Ca and, finally, the control samples. The latter coincided with the results reported by Therdthai et al [ 33 ], where the addition of eggshell powder significantly reduced redness and yellowness, due to the white color of the eggshell powder.…”

“…Fig. 2 shows that fortification with commercial Ca and Ca-NPs significantly influenced the textural properties of this matrix in terms of hardness, coinciding with Therdthai et al [ 21 ], who reported that the use of eggshell powder with 4–6 g/100 g flour significantly increased the hardness of the biscuits. The results indicate that there are significant statistical differences between treatments (p < 0.05) with respect to the control (no CaCO 3 addition).…”

Effects of Eggshell Powder as a Coagulant on Gel Properties and Texture Structure of Citric-Acidified Tofu Gel

“…However, most of the current research on eggshell powder focuses on starch. For example, Rong et al 13 studied how eggshell powder improves the gel properties and microstructure of pea starch-polysaccharide gels, and Therdthai et al 14 investigated the modified eggshell powder using the thermal treatment and its application in Ca-fortified dog biscuits. Tofu prepared with citric acid has a weaker texture on its own.…”