تأثيرات مكملات مسحوق قشرالبيض على الصفات الغذائيةوالميكروبيولوجيةوالحسية للكوكيز

Abstract

Egg shells are an excellent source of calcium fortification in baked goods. Aside from that, the use of egg shell is aimed to reduce unused waste.Cookies are famous delicious bakery made from wheat flour that has a sweet taste, and is extremely popular. The goal of this research was to see how adding eggshell flour affected the chemical, microbiological, and sensory qualities of cookies.Three cookies samples were made: one without additions and two with eggshell powder added by replacing it with wheat flour at 5% and 10%.The samples were subjected to chemical, sensory, mineral, particularly calcium, and microbiological investigations. According to sensory evaluations, the results revealed that cookie containing 5% and 10% egg shell powder have a more sandy texture and taste, but sample of 5% concentration being more acceptable. This cookie has 5.66 % water, 6.63% protein, 24.53% fat, 2.04% ash, 61.08% total carbs, and 0.57 % calcium. The total plate count number was 7.5×10 6 cfu/g, and no colonies were discovered in the samples , according to the microbiological characteristics.In conclusion: Strengthening cookie with egg shell powder can be an excellent source of calcium while having no substantial impact on cookie quality.