Fortification of pasta with eggshell powder as a natural source of calcium
Mina Abedanpour, Mohsen Barzegar, Mohammad Hossein Azizi, Amir Pouya Ghandehari Yazdi, Nooshin Bazsefidpar
Abstract
• Calcium fortification of pasta was done by eggshell powder (ESP). • Using 3.5% of ESP increase Ca content by 21 times that of the control sample. • The contents of K, Mg, Na, and P increased by 1.5 times. • Post-cooking, the calcium content in pasta with eggshells showed no significant change. This study assessed the calcium fortification of pasta with eggshell powder (ESP) to enhance calcium intake. The cooking characteristics, hardness, color, microstructure, and some elements of fortified pasta was examined. The results showed that fortifying pasta with 3.5% ESP boosted calcium content by 21 times that of the control sample. Furthermore, the levels of K, Mg, Na, and P increased by 1.5 times. Scanning electron microscopy indicated that raising the substitution level from 1.5% to 2.5% does not entirely disrupt the gluten network structure. The results showed that the treatment with 2.5% of ESP was comparable to the control sample on the basis of different test results. Regarding the addition of synthetic calcium citrate, there were no notable variations in the amount of protein and ash, cooking characteristics, and microstructural aspects. After cooking, the calcium content of pasta containing synthetic calcium citrate significantly decreased compared to pasta fortified with eggshells.