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INTERNATIONAL JOURNAL OF CREATIVE RESEARCH THOUGHTS - IJCRT (IJCRT.ORG)
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A COMPARATIVE STUDY ON NUTRITIVE VALUE OF WHITE AND BROWN EGGSHELL POWDER AND FORMULATION OF VALUE ADDED COOKIES
Authors
Mrs.D.Thenmozhi, Assistant Professor, Dept of Nutrition and Dietetics, Vellalar College for Women, Erode,Dr.N.Sabitha, Associate Professor and Head, Dept of Nutrition and Dietetics, Vellalar College for Women, Erode
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Keywords
Calcium, Bone Mineralization, White Egg Shell and Brown Egg Shell
Abstract
Calcium plays a key role in the treatment and prevention of bone demineralization. A widely used calcium enrichment source is purified CaCO3 with a high calcium content (about40%). Chicken eggshell powder, with a calcium content of about 38%, is a promising but little known source of calcium for human nutrition. The use of chicken eggshell powder might be beneficial, it could increase bone density and reduce pain in patients with osteoporosis. Eggshell calcium is probably the best natural source of calcium and it is about 90% absorbable. With the above context, the present study was undertaken, to analyse the Nutritive value of White eggshell powder and Brown eggshell powder and to formulate the Cookies with the incorporation of Egg shell powder. On basis of Physical characteristics, the eggs were selected for study, and their Nutrient content were assessed. The white and brown egg shell powder were incorporated into cookies and the value added products were formulated. Sensory quality is a combination of different senses of perception coming into play in choosing and eating a food. Hence, the Cookies prepared by incorporating both eggshell powder were evaluated for their sensory characteristics. The eggshell incorporated cookies were prepared and demonstrated among the different age groups viz., adolescents, adults, old age. This popularization among different communities created awareness about the nutritive value of both brown eggshell and white eggshell. The study revealed 8g of white eggshell powder was incorporated with 117g Maida for preparing Cookies was highly acceptable by semi trained panel members.
IJCRT's Publication Details
Unique Identification Number - IJCRT2005473
Paper ID - 195183
Author type - Indian Author
Page Number(s) - 3590-3601
Pubished in - Volume 8 | Issue 5 | May 2020
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No Of Downloads - 1364
Author Country - 638002, India, Erode, Erode, India, Medical Science
Publisher Name - IJPUBLICATION | www.ijcrt.org | ISSN : 2320-2882
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Mrs.D.Thenmozhi, Assistant Professor, Dept of Nutrition and Dietetics, Vellalar College for Women, Erode,Dr.N.Sabitha, Associate Professor and Head, Dept of Nutrition and Dietetics, Vellalar College for Women, Erode, "A COMPARATIVE STUDY ON NUTRITIVE VALUE OF WHITE AND BROWN EGGSHELL POWDER AND FORMULATION OF VALUE ADDED COOKIES", International Journal of Creative Research Thoughts (IJCRT), ISSN:2320-2882, Volume.8, Issue 5, pp.3590-3601, May 2020, Available at :http://www.ijcrt.org/papers/IJCRT2005473.pdf
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