Rheological and Textural Characteristics of Functional Breads Fortified with Different Eggshell Powders

Yıl 2024, Cilt: 14 Sayı: 3, 1144 - 1163, 01.09.2024

Samiye Adal , Nazlı Savlak

https://doi.org/10.21597/jist.1466425

Öz

This study explores the rheologic, textural, and sensory characteristics of bread that has been fortified with eggshell powder (ESP) obtained from various dietary and growing conditions (industrial, organic, free range, and village). The fortification of ESP led to a reduction in water absorbtion capacity, stability, softening degree, maximum resistance, energy, and resistance to extension, while the value of extensibility increased. The highest water absorption value was observed in bread flour with a percentage of 61.9, whereas among breads with ESP fortification, the highest water absorption value was 61.2% in S1 (23.5 g) and S2 (30 g) village ESP-added flours. Only the extensibility value increased when ESP was added, but the effects on water absorption, stability, softening degree, maximum resistance, energy, and resistance to extension declined. The addition of ESP results in significant changes in chewiness, springiness, resilience, and cohesiveness (p≤0.05), but the gumminess value is found to be insignificant (p≥0.05). Through sensory evaluation, all bread samples received scores of 3.77–4.46 on a 5-point scale. The rheological, textural and sensory analyses results obtained from the control and fortified bread samples demonstrated that the inclusion of calcium from egg shell powder improved the structural properties of the flour. In addition, the utilization of eggshell powder at its maximum concentration (30 g) did not yield any detrimental consequences for the dough or the bread production process. Based on a comprehensive analysis, it is concluded that including ESP in bread is an appropriate strategy for dealing with calcium deficiency and is in line with consumer acceptability and bread production technology.

Anahtar Kelimeler

Bread, Eggshell fortification, Rheology, Texture

Destekleyen Kurum

Manisa Celal Bayar Üniversitesi

Proje Numarası

2015-137

Teşekkür

We express our gratitude to the Scientific Research Projects Coordination Unit of Manisa Celal Bayar University for their provision of financial assistance to project number 2015-137. Additionally, we acknowledge the contribution of Keskinoğlu Tavukçuluk ve Damızlık İşletmeleri San. Tic. A. Ş. to our research endeavors

Kaynakça

• AACC. (1999). Method 74-09.01. Measurement of Bread Firmness by Universal Testing Machine. In: Cereals & Grains Association St. Paul, MN, USA.
• AACC. (2000). Approved methods of the American association of cereal chemists.
• Ali, M., & Badawy, W. (2017). Utilization of eggshells by-product as a mineral source for fortification of bread strips. Journal of Food and Dairy Sciences, 8(11), 455-459.
• Ali, M., & Badawy, W. Z. (2017). Utilization of eggshells by-product as a mineral source for fortification of bread strips. Journal of Food and Dairy Sciences, 8(11), 455-459. https://dx.doi.org/10.21608/jfds.2017.38960
• Alsuhaibani, A. M. (2018). Rheological and nutritional properties and sensory evaluation of bread fortified with natural sources of calcium. Journal of Food Quality, 2018, 1-7.
• Ameh, M. O., Gernah, D. I., & Igbabul, B. D. (2013). Physico-chemical and sensory evaluation of wheat bread supplemented with stabilized undefatted rice bran. Food and Nutrition Sciences, 4(09), 43.
• Arnold, M., Rajagukguk, Y. V., Sidor, A., Kulczynski, B., Brzozowska, A., Suliburska, J., Wawrzyniak, N., & Gramza-Michalowska, A. (2022). Innovative Application of Chicken Eggshell Calcium to Improve the Functional Value of Gingerbread. International Environmental Research and Public Health, 19(7). https://doi.org/10.3390/ijerph19074195
• Baláž, M. (2018). Ball milling of eggshell waste as a green and sustainable approach: a review. Advances in colloid and interface science, 256, 256-275.
• Bassett, M. N., Pérez-Palacios, T., Cipriano, I., Cardoso, P., Ferreira, I. M. P. L. V. O., Samman, N., & Pinho, O. (2014). Development of Bread with NaCl Reduction and Calcium Fortification: Study of Its Quality Characteristics. Journal of Food Quality, 37(2), 107-116. doi:10.1111/jfq.12079
• Bradauskiene, V., Montrimaite, K., & Moscenkova, E. (2017). Facilities of bread enrichment with calcium by using eggshell powder. https://doi.org/10.22616/foodbalt.2017.014.
• Brun, L. R., Lupo, M., Delorenzi, D. A., Di Loreto, V. E., & Rigalli, A. (2013). Chicken eggshell as suitable calcium source at home. International Journal of Food Sciences and Nutrition, 64(6), 740-743.doi:10.3109/09637486.2013.787399
• Chilek, T. Z. T., Kairuaman, N. A., Ahmad, F. I. S. A. L., Wahab, R. A., Zamri, A. I., & Mahmood, A. Z. I. Z. A. H. (2018). Development of white bread fortified with calcium derived from eggshell powder. Malaysian Applied Biology, 47(6), 29-39.
• D’Appolonia, B. L., & Kunerth, W. H. (1984). Farinograph handbook: American association of cereal chemists. Inc. St. Paul, Minnesota, USA.
• Dursun, S. (2006). Ekmek Zenginleştirmede Protein Kaynağı Olarak Balık Etinin Kullanımı. Pamukkale Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Denizli.
• Dursun, S., Yapar, A., & Çelik, İ. (2009). Kadife balığı (Tinca tinca L., 1758) etiyle zenginleştirmenin hamurun reolojik özellikleri ve ekmeğin duyusal özellikleri üzerine etkisi. Gıda Teknolojileri Elektronik Dergisi, 4(3), 44-58.
• Ekşi, A., & Karadeniz, F. (1996). Gıda zenginleştirme yaklaşımı ve Türkiye’de uygulanma olanağı. Beslenme ve Diyet Dergisi, 25(2), 47-51.
• Ercili, D. (2004). Ekmeğin aminoasit şelatlı demir ve çinko bileşikleri ile zenginleştirilmesi. İstanbul Teknik Üniversitesi Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, 86 s.
• FAO. 2023. World Food and Agriculture – Statistical Yearbook 2023. Rome.
• Flammini, L., Martuzzi, F., Vivo, V., Ghirri, A., Salomi, E., Bignetti, E., & Barocelli, E. (2016). Hake fish bone as a calcium source for efficient bone mineralization. International journal of food sciences and nutrition, 67(3), 265-273.
• Gómez-Alvarez, L. M., & Zapata, J. E. (2024). Effect of fortification with CaCO₃ nanoparticles obtained from eggshell on the physical and sensory characteristics of three food matrices. Heliyon.
• Ho, L. H., Abdul Aziz, N. A., & Azahari, B. (2013). Physico-chemical characteristics and sensory evaluation of wheat bread partially substituted with banana (Musa acuminata X balbisiana cv. Awak) pseudo-stem flour. Food Chemistry, 139(1-4), 532-539. doi:10.1016/j.foodchem.2013.01.039
• ICC Standard, N. (1992). 114/1 Method for Using Brabender Extensograph. International Association for Cereal Science and Technology: Vienna, Austria.
• ICC Standard, N. (2003). 115/1; Method for Using the Brabender Farinograph. International Association for Cereal Science and Technology: Vienna, Austria.
• Khan, F. A., Ameer, K., Qaiser, M. A., Pasha, I., Mahmood, Q., Anjum, F. M., Amir, R. M. (2021). Development and analysis of bread fortified with calcium extracted from chicken eggshells of Pakistani market. Food Science and Technology, 41, 14-20. https://doi.org/10.1590/fst.07220
• Kobus-Cisowska, J., Szymanowska-Powalowska, D., Szymandera-Buszka, K., Rezler, R., Jarzebski, M., Szczepaniak, O., Marciniak, G., Jedrusek-Golinska, A., & Kobus-Moryson, M. (2020). Effect of fortification with calcium from eggshells on bioavailability, quality, and rheological characteristics of traditional Polish bread spread. Journal of Dairy Science, 103(8), 6918-6929. https://doi.org/10.3168/jds.2019-18027
• Köksel, H., Sivri, D., Özboy, Ö., Başman, A., & Karacan, H. (2000). Hububat laboratuarı el kitabı. Hacettepe Üniversitesi Mühendislik Fakültesi Yayınları, 47.
• Komlenić, D. K., Ugarčić‐Hardi, Ž., Jukić, M., Planinić, M., Bucić‐Kojić, A., & Strelec, I. (2010). Wheat dough rheology and bread quality effected by Lactobacillus brevis preferment, dry sourdough and lactic acid addition. International Journal of Food Science & Technology, 45(7), 1417-1425. https://doi.org/10.1111/j.1365-2621.2010.02282.x
• Krupa-Kozak, U., Altamirano-Fortoul, R., Wronkowska, M., & Rosell, C. M. (2012). Breadmaking performance and technological characteristic of gluten-free bread with inulin supplemented with calcium salts. European Food Research and Technology, 235(3), 545-554. doi:10.1007/s00217-012-1782-z
• Leung, C. C. J., Cheung, A. S. Y., Zhang, A. Y.-Z., Lam, K. F., and Lin, C. S. K. (2012). Utilisation of waste bread for fermentative succinic acid production. Biochemical Engineering J. 65, 10–15. doi: 10.1016/j.bej.2012.03.010
• Mann, J., & Truswell, A. S. (2007). Essentials of human nutrition (No. Ed. 3, pp. 599-pp).
• Mattar, G., Haddarah, A., Haddad, J., Pujola, M., & Sepulcre, F. (2022). New approaches, bioavailability and the use of chelates as a promising method for food fortification. Food chemistry, 373, 131394. https://doi.org/10.1016/j.foodchem.2021.131394
• Mohammed, I., Ahmed, A. R., & Senge, B. (2012). Dough rheology and bread quality of wheat-chickpea flour blends. Industrial Crops and Products, 36(1), 196-202. https://doi.org/10.1016/j.indcrop.2011.09.006.
• Preston, K. R., & Hoseney, R. C. (1991). Applications of the extensigraph. The Extensigraph Handbook, 13-19.
• Quispe, M., Aquipucho, K., Bellido, O., & Zegarra, J. (2021). Rheological, Physical and Sensory Characteristics of Bread Obtained by Partially Replacing Wheat Flour with Hen's Eggshell Powder. Carpathian Journal of Food Science and Technology, 13(2), 128-139. https://doi.org/10.34302/crpjfst/2021.13.2.12
• Ranhotra, G., Gelroth, J., Dreese, P., & Blockcolsky, D. (1984). Effect of Mineral Gluconates on Quality Characteristics of Bread and Cookies. Journal of Food Science, 49(3), 913-915. https://doi.org/10.1111/j.1365-2621.1984.tb13240.x.
• Salem, I. S., Ammar, A., & Habiba, R. A. (2012). Effect of eggshell powder addition as a source of calcium fortification on butter cake quality. Journal of Agricultural and Veterinary Sciences, 5(2), 109-118.
• Salinas, M. V., & Puppo, M. C. (2015). Optimization of the formulation of nutritional breads based on calcium carbonate and inulin. LWT-Food Science and Technology, 60(1), 95-101. doi:10.1016/j.lwt.2014.08.019
• Salinas, M. V., Zuleta, A., Ronayne, P., & Puppo, M. C. (2011). Wheat Flour Enriched with Calcium and Inulin. Food and Bioprocess Technology, 5. https://doi.org/10.1007/s11947-011-0691-7
• Shittu, T. A., Raji, A. O., & Sanni, L. O. (2007). Bread from composite cassava-wheat flour: I. Effect of baking time and temperature on some physical properties of bread loaf. Food research international, 40(2), 280-290. https://doi.org/10.1016/j.foodres.2006.10.012
• Srivastava, A. K., Patel, V. R., & Haridas Rao, P. (1994). Effect of common salt substitution on the dough characteristics and bread quality. Journal of Food Science and Technology, 31(1), 15-18.
• Statista, (2024), Market Insights, Bread-Worldwide, (2024).
• Sudha, M. L., & Leelavathi, K. (2008). Influence of micronutrients on rheological characteristics and bread-making quality of flour. International Journal of Food Sciences and Nutrition 59(2), 105-115. doi:10.1080/09637480701497170
• Wiley, D., and C. N. Y. Nee. 2020. Food ingredients. In Food and Society, 377–91.Elsevier: UK.
• Yurdatapan, S., Güngör G., Türkiye’de Ekmek Sanayi ve Ekmek Tüketim Eğilimleri: Edirne İli Merkez İlçe Örneği. Namık Kemal Üniversitesi Fen Bilimleri Enstitüsü, Tarım Ekonomisi Anabilim Dalı, (Yüksek Lisans Tezi) Tekirdağ, 2014, 78 s.
• Yusufoğlu, B., Yaman, M., & Karakuş, E. (2021). Glycemic evaluation of some breads from different countries via in vitro gastrointestinal enzymatic hydrolysis system. Food Science and Technology, 42, e34920. doi: 10.1590/fst.34920
• Zulkeflee, W., Chompoorat, P., & Siva, R. (2020). Physicochemical and Sensory Properties of Bread Added with Chicken Eggshell Powder. Malaysian Journal of Analytical Sciences, 24(6), 873-881.