Rheological and Nutritional Properties and Sensory Evaluation of Bread Fortified with Natural Sources of Calcium

Amnah M A Alsuhaibani

doi:10.1155/2018/8308361

Abstract

By-products of oyster shell and egg shell are new candidates for use as calcium supplements. The effect of the fortification of bread with natural sources of calcium such as skim milk powder, egg shell powder, and oyster shell powder at levels of 10%, 2%, and 2%, respectively, on the rheological, nutritional, and sensory properties was determined. Compared to the control bread, breads fortified with egg and oyster shells had a higher water absorption (%), dough development time, dough stability, mixing time, heat of transition, and setback viscosity but a lower weakening index. Skim milk-fortified bread had the lowest levels of carbohydrates and energy of the bread formulations tested. Oyster shell-fortified bread showed significantly higher contents of protein, ash, fibre, and carbohydrates. Sensory evaluation revealed that the breads fortified with egg and oyster shells showed lower scores for odour and general acceptability compared with the control bread and the bread fortified with skim milk powder. Higher levels of minerals and amino acids except proline were estimated in the tested breads. These results indicate that the addition of natural sources of calcium to bread could positively impact its technological and nutritional properties.

Highlights

Calcium is required to build and maintain strong bones. e body mainly stores calcium in the bones and teeth, and a small amount is present in the muscle and the uid between cells
Control bread Bread fortified with skim milk Bread fortified with egg shell Bread fortified with oyster shell
Bread fortified with oyster shell had higher values of heat of transition and setback viscosity compared to the control bread

Summary

Introduction

Calcium is required to build and maintain strong bones. e body mainly stores calcium in the bones and teeth, and a small amount is present in the muscle and the uid between cells. Calcium is required to build and maintain strong bones. E body mainly stores calcium in the bones and teeth, and a small amount is present in the muscle and the uid between cells. Calcium is important for muscles and blood vessels to contract and expand, to secrete enzymes and hormones, and to send messages through the nervous system [1]. It is important that the dietary requirement of the body is met. E calcium requirement depends on age, and growing children and teenagers need more calcium than young adults. Lower levels of calcium in adults increase the risk for osteoporosis, and in children, low calcium levels can impact their potential adult height [2]. Along with vitamin D, may have bene ts beyond bone health and may protect against cancer, diabetes, and high blood pressure [3]

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Discussion

Conclusion