Egg Powder Research Articles

Rapid extraction of total lipids and lipophilic POPs from all EU-regulated foods of animal origin: Smedes\u2019 method revisited and enhanced

BackgroundPersistent organic pollutants (POPs) such as dioxins, dioxin-like chemicals and non-dioxin-like PCBs causing adverse effects to human health bio-accumulate through the food web due to their affinity for adipose tissues. Foods of animal origin are therefore the main contributors to human dietary exposure. The European Union’s (EU) food safety policy requires checking of a wide range of samples for compliance with legal limits on a regular basis. Several methods of varying efficiency are applied by official control laboratories for extraction of the different classes of lipids and associated POPs, bound to animal tissue and animal products in varying degrees, sometimes leading to discrepancies especially in fresh weight based analytical results.ResultsStarting from Smedes’ lipid extraction from marine tissue, we optimized the extraction efficiency for both lipids and lipophilic pollutants, abandoning the time-consuming centrifugation step. The resulting modified Smedes extraction (MSE) method was validated based on multiple analyses of a large number of real-world samples, matrix calibration and performance assessment in proficiency testing utilizing both instrumental and bioanalytical methodologies. Intermediate precision in 12 different foods was below 3% in chicken eggs, egg powder, animal fat, fish, fish oil, poultry, whole milk, milk fat and milk powder, and below 5% in bovine meat, liver, and infant food. In comparison to Twisselmann hot extraction, results presented here show an increased efficiency of MSE by + 25% for bovine liver, + 14% for chicken eggs, + 13% for poultry meat, + 12% for fish, 8% for bovine meat, and 6% for infant food.ConclusionsFor the first time, a fast and reliable routine method is available that enables the analyst to reproducibly extract "total" lipids from any EU-regulated food sample of animal origin within 6 to 8 min. Increased efficiency translates into a considerable increase in both lipid and wet weight-based analytical results measured for associated POPs, reducing the risk of false non-compliant results. Compared to a 4 h Twisselmann extraction, the extraction of 1000 samples using MSE would result in annual savings of about 250 h or 32 working days. Our MSE procedure contributes to the European Commission's objective of harmonizing analytical results across the EU generated according to Commission Regulation (EU) 2017/644.

Infertile egg powder as a potential feedstuff for starter broilers

Infertile egg powder (IEP) contains a high nutrient content, particularly protein, thus it is potential to be utilized as a feedstuff. The objective of this study was to investigate the utilization of IEP as a feedstuff for starter broilers. This study used 196 one-day-old male broilers which were randomly allocated to four treatments in a completely radomized design with 7 replicates of 7 birds. The four dietary treatments included: basal diet (T0), 96% basal diet + 4% IEP (T1), 94% basal diet + 6% IEP (T2), and 92% basal diet + 8% IEP (T3). The diets were provided ad libitum. The variables were the feed intake, growth performances and feed cost. The data were subjected to analysis of variance and continued with Duncan’s Multiple Range Test. Feeding with T1, T2 and T3 did not affect the feed intake. However, T2 showed higher protein intake, while T2 and T3 showed higher energy intake than T0 (P<0.05). The IEP increased birds’ average daily gain and feed efficiency (P<0.01). The T1, T2 and T3 treatments yielded lower feed cost. It can be concluded that IEP can be utilized as feedstuff for starter broilers as indicated by improvement in growth performances.

Determining the efficiency of using egg products for the stabilization of emulsion when making milk-containing curds-based products

The appropriateness of using the phospholipids of egg products has been considered as an alternative to synthetic emulsifiers in the technology of making milk-containing curds-based sour milk products (hereinafter, milk-containing products) of the functional purpose.Underlying the development is the improvement of conventional technology by replacing 50 % of milk fat with a blend of natural vegetable oils (based on the mathematically calculated ratios). This could increase the content of essential fatty acids to the level commensurate with the physiological norms of their consumption. Adding the products of chicken egg processing as a useful and safe natural emulsifier would prevent the separation of the product's fatty phases. The emulsifying mixture "Prottekt 01" has been used as control.The rational dosage for introducing the selected natural emulsifiers has been determined, based on the calculation of 1...4 % to the mass of the introduced vegetable fats (blend), which ensure the highest fat-retaining capacity (FRC) indicator and do not affect the organoleptic characteristics of the product.It has been established that the stability of direct emulsifiers (DE) «o/w» is 100 % in the case of using egg yolk powder or the emulsifier "Prottekt 01" in the amount of 3 %; egg powder or albumin – 4 %.The rational ratio of the formulation components has been determined for such emulsions ‒ water phase:vegetable oil blend:egg yolk powder ‒ as 21:76:3, provided the lowest possible percentage of a water phase (whey) is introduced.The dependence of a moisture-retaining capacity indicator on the moisture content in a milk-containing product that included the experimental samples of emulsions has been confirmed. The dependence established is in good agreement with a phenomenon of the reduced moisture-retaining capacity in a food product when its fat content increases as a result of the lower moisture-retaining capacity of the fatty phase compared with the protein phase.The derived dependence of lecithin content on the indicators of FRC and DE proves the appropriateness of choosing the egg yolk powder as an emulsifier for making a milk-containing curds-based sour milk product. The highest indicators of FRC, 5 cm3/g, and the formation of 100 % of DE, are observed when using 3 % of the egg yolk powder (with a lecithin content of 10.3 g/100 g of the product) in the emulsifier composition

Digestibilidade aparente e valor energético do ovo integral em pó para frangos de corte

Com a necessidade de buscar alimentos alternativos que visam baratear os custos na ração de frangos de corte e reaproveitar os resíduos de incubatório que compreendem material residual do processo de incubação, objetivou-se avaliar a digestibilidade e valor energético do ovo em pó desidratado para frangos de corte. Foram utilizados 300 frangos machos da linhagem COBB, distribuídos em delineamento experimental inteiramente casualizado, composto por dois tratamentos constituídos por cinco repetições, com três animais em cada repetição. O experimento foi composto por um tratamento controle (ração referência) e um tratamento composto por ração referência + 15% de ovo desidratado em pó. Foi utilizado o método de coleta total de excretas para realizar as análises. Nas avaliações foram constatadas 7,010Kcal/kg de energia metabolizável e coeficiente de digestibilidade da proteína bruta e da matéria seca de 86,81% e 72,17%, respectivamente. Conclui-se que o Ovo em pó integral desidratado pode ser utilizado adequadamente na alimentação de frangos de corte, pois possui alto valor energético e boa digestibilidade, assim seguindo os parâmetros nutricionais descritos.

Influence of low water activity on the thermal resistance of Salmonella Enteritidis PT30 and Enterococcus faecium as its surrogate in egg powders.

Egg powders are increasingly popular ingredients, due to their functionality and compactness, in industrial food production and preparation at homes. However, there is a lack of studies that evaluate the thermal resistance of Salmonella Enteritidis PT30 and its potential surrogate Enterococcus faecium NRRL B-2354 in egg powders. This study examined the log-linear relationship between the thermal resistance of Salmonella Enteritidis (D-value) and the water activity (aw) of egg powders. The changes of aw in the egg powders with temperature were measured using a Vapor Sorption Analyzer and a high-temperature cell. The D80 ℃-value of S. Enteritidis PT30 and E. faecium inoculated in the egg powders preconditioned to three aw levels (0.3, 0.45, and 0.6) at 20 ℃ were determined using aluminum thermal death test cells. The aw values increased (P < 0.05) in all three egg powders when the temperature of the samples was raised from room temperature to 80 ℃. The D80 ℃-values ranged from 5.3 ± 0.1 to 25.9 ± 0.2 min for S. Enteritidis while 10.4 ± 0.4 to 43.8 ± 0.4 for E. faecium in samples of the three different aw levels. S. Enteritidis PT30 showed a log-linear relationship between D80 ℃-values and aw80 ℃ for the egg powders. This study contributes to our understanding of the impact of aw on the development of thermal treatments for low-moisture foods.

Physical-Chemical Evaluation of the Cassia grandis L. as Fortifying Egg Powder

This research responds to a new strategy of foods nutritionally modified to improve the bioavailability and quantity of nutrients in the egg. Fortification with iron is one of the most common and the sources that exist to obtain it are varied. Carao (Cassia grandis) is such one of them due to its content of inorganic iron and possible use in the fortification of egg products. In Honduras there are no validated studies on the fortification of powdered egg with iron coming from carao (C. grandis), and its incidence as a potential alternative to treat iron-deficiency anemia. For its achievement, an objective was set out to evaluate the phenotypic, physicochemical and sensory characteristics of carao (C. grandis) to determine its fortifying capacity in powdered egg. Fresh eggs from the poultry farm of the National University of Agriculture and carao (C. grandis) from the department of Choluteca, Honduras were used as raw material. It was determined that the phenotypic characterizations of the carao fruit (C. grandis) were distributed in 11.81% seeds, 9.45% pulp and 78.74% bark. It has a length of 55 cm, a width of 36 mm, a thickness of 30 mm, contains 80 locules and 60 seeds, and the fruit has a mass of 254 g. Fresh carao pulp contains 72% soluble solids, a pH of 5.51 and a viscosity of 200.66 cP. The same, when subjected to dehydration increases 13% of soluble solids, however, its pH-maintains stability.

Conductive hydro drying as an alternative method for egg white powder production

The study aimed to evaluate the conductive hydro drying (CHD) process of egg white. The physical and functional properties of egg white dried in a batch type CHD at three different temperatures (40, 45 and 50 °C) were compared with spray-dried (SD) and freeze-dried (FD) egg white. Various physical and chemical characteristics were analyzed for the egg white powders. Moisture content (3–4%) and water activity (0.22–0.54) were found to be less in CHD powders than other techniques. In the case of powder characteristics, CHD drying showed superior results with good flowability and solubility (78–84%). Degradation of fluorescence intensity was observed in SD egg white. SEM analysis of egg powder showed a flaky structure of CHD samples and spherical and porous structure in SD and FD flakes. CHD method demonstrated better results in gel formation, color value, the hardness of gel, and emulsion properties of the egg. Owing to foam formation and stability, CHD and FD egg white showed positive effects exhibited more excellent stability and foam formation than spray drying. No significant changes were observed in the functional properties of the egg white protein. The CHD process required lesser drying time to dehydrate egg white with added convenience in terms of simplicity dryer design. Overall, the results confirmed that the CHD method is an effective alternative method for drying egg white.

Pasteurized Chicken Egg Powder Stimulates Proliferation and Migration of AGS, RIE1, and Caco-2 Cells and Reduces NSAID-Induced Injury in Mice and Colitis in Rats

Chicken eggs and bovine colostrum contain proteins possessing antimicrobial, immunoregulatory, and growth factor activity. The ability of eggs to influence gut defense and repair is largely unexplored. We examined the effect of pasteurized spray-dried egg on gastrointestinal injury using cell culture and animal models and sought to determine whether adding colostrum provided extra benefit. Egg alone, colostrum alone, and a 40:60 egg: colostrum combination were tested for proliferative (Alamar blue) and migratory (wounded monolayer) activity at 1 mg.mL-1 using human colon adenocarcinoma (Caco-2), human gastric cancer (AGS), and rat intestinal epithelioid-1 (RIE1) cells. Four groups of adult male C57BL/6 mice received 20 mg.kg-1.d-1 test products in drinking water for 7 d and indomethacin (85 mg.kg-1, administered subcutaneously) on day 7. Villus height and morphology were assessed. Three groups of adult male Sprague Dawley rats received 20 mg.kg-1.d-1 test product by gavage for 9 d and dextran sodium sulfate (DSS, 4% in drinking water) for the final 7 d. Histology, microscopic damage scoring, and myeloperoxidase were assessed. Egg or colostrum alone caused 3-fold increases in cell proliferation and migration (P<0.05 compared with baseline). Heating the egg removed its bioactivity. Addition of neutralizing antibodies or tyrphostin showed that ovomucoid, ovalbumin, and the epidermal growth factor receptor mediated the effects of egg (all P<0.05 compared with egg). Egg reduced shortening of villi caused by indomethacin in mice by 34% and reduced DSS-induced colonic damage in rats by 44-61% (P<0.05 compared with DSS). Similar results were seen using colostrum alone. In each assay, the 40:60 combination gave improved results compared with the same dose of egg or colostrum alone (P<0.05). Studies using AGS, RIE1, and Caco-2 cells, C57BL/6 mice, and Sprague Dawley rats showed protective effects of egg against gut injury. Enhanced results were seen if colostrum and egg were coadministered. Egg powder with or without colostrum may have therapeutic value for prevention and treatment of gut injuries.

Problems of Ensuring Metrological Traceability of Quality Control Measurement Results for Food Products and Food Raw Materials

The article raises the problem of ensuring metrological traceability of quality and nutritional value measurement results for food products and food raw materials: water (moisture), nitrogen (protein, crude protein), fat, ash and carbohydrate content. The problem under consideration can be solved by applying reference materials of food composition, traceable to state primary measurement standards GET 173-2017 and GET 176-2019 and primary reference measurement procedures (PRMP), for attestation of measurement procedures and accuracy verification of measurement results. The article discusses the results of PRMP development for measuring mass fraction of fat, ash and carbohydrates in food products and food raw materials, and mass fraction of crude fat (oil content) in oilseeds and products based on them. The paper also presents metrological characteristics of reference materials of the composition of dried dairy products, dried grain and dairy-grain cereals for babies, egg powder, freeze-dried meat products, animal feed. The results of the work allow for building a chain of metrological traceability from GET 173-2017, GET 176-2019 and PRMP to routine measurement procedures, thereby ensuring the uniformity of measurements of nutritional value of food products.

Ion chromatography coupled to mass spectrometry as a powerful technique for halogens and sulfur determination in egg powder and its fractions.

To increase the consumption of egg powder and its fractions a suitable quality control method is required to obtain more information on its nutritional composition. The proposed method enables the quantification of important elements for the functioning of the human organism, such as halogens and sulfur, in egg powder and its fractions. Up to 350 mg of egg powder or its fractions (egg white powder and egg yolk powder) were digested by microwave-induced combustion using 20 bar pressure of oxygen. The analytes were absorbed in 100 mmol L-1 of NH4 OH solution. The determination of halogens (chlorine, bromine, fluorine, and iodine) and sulfur was performed in a single analysis using ion chromatography with conductivity detection coupled to mass spectrometry. Using the proposed method, spike recoveries between 99% and 104% for all analytes were obtained, and results agreed with certified values of reference materials (agreements were between 100% and 109%). The relative standard deviations were below 8%. The variation in elemental concentration over a wide range in different fractions (whole egg powder, egg white powder, and egg yolk powder) and different brands was also observed. The proposed method provides reliable information about minerals in whole egg powder and its fractions, contributing to better quality control of these products. Because these food products are widely consumed, these results suggest the safe ingestion levels of these elements.

Cryopreservation of ram-sires semen with usage of synthetic extenders

The retrospective analysis of the invention of synthetic extender for ram’s semen cryopreservation, developed by different authors, is presented in the article. It has been shown, that in order to ensure the biological usefulness of the extenders for semen, they should contain phospholipids, electrolytes, non-electrolytes, cryoprotectants, biologically active substances and other ingredients, due to the many physical and chemical processes that occur in the process of cooling and deep freezing of spermatozoa. Researchers have established the protective role of phospholipids from chicken egg in protecting sperm from cold stroke. It has been proven that the usage of dried yolk and egg powder in extenders during the cryopreservation of sperm provides a high protective effect of sperm at the level of natural yolk. The degree of effectiveness of different electrolytes in preventing cold shock has been indicated. Their protective function not only for the creation of buffer properties of extender, but also for the reduction of freezing point of aqueous solutions has been emphasized. The importance of sugars in the composition of ram’s semen cryopreservation extenders has been proven. They reduce the conductivity of semen, thereby reducing sperm agglutination, act as antioxidants, inactivate spermolysins, increase the viscosity, structure water, prevent excessive hydration of proteins and organelles are used by sperm for respiration and glycolysis. It has been experimentally proven by a number of researchers, who studied the protective effect of antioxidants for the development of synthetic extender, that the process of cryopreservation intensifies the lipids peroxidation, which disrupts the orderliness of the sperm membranes structure and thereby the oxidation products damage the plasma membrane and adversely affect on the energy of sperm. A perspective direction in the development of new extenders for animal reproduction biotechnology has been highlighted, both for in vitro fertilization of oocytes and for freezing and thawing of semen using the metal nanoparticles.

Research Note: Evaluation of deoxycholic acid for antihistomonal activity

Deoxycholic acid (DCA) is a naturally occurring secondary bile acid that originates from intestinal bacterial metabolic conversion of cholate, a primary bile acid. Deoxycholic acid was shown to have antihistomonal properties in vitro, leading to our hypothesis that DCA inclusion within the feed might prevent histomoniasis. Selected dietary concentrations of DCA were evaluated for effects on body weight gain (BWG), lesions, and mortality of turkeys challenged with wild-type Histomonas meleagridis (WTH). Treatments consisted of non-challenged control (NC; basal diet), 0.25% DCA diet + challenge, 0.5% DCA diet + challenge, 1% DCA diet + challenge, and a positive-challenged control (PC; basal diet). All groups were fed a basal starter diet until day 7, at which time DCA diets were administered to the respective groups. On day 14, 2 × 105 WTH cells/turkey were intracloacally administered. H. meleagridis-related lesions were evaluated on day 13 post-challenge. Pre-challenge day 0 to 14 BWG was higher (P ≤ 0.05) in the 0.25% DCA group than in the 1% DCA group. There were no significant differences in pre-challenge day 0 to 14 BWG between any of the other groups. No significant differences in mortalities from histomoniasis occurred in the DCA groups as compared to the PC group. No H. meleagridis lesions or mortalities were observed at any time in the NC group. Presence of H. meleagridis-related liver lesions was higher (P ≤ 0.05) in the 0.5% DCA group as compared to the PC group. Using the same controls and experimental timeline, an additional group was included to evaluate a biliogenic diet formulated with 20% whole egg powder to encourage endogenous bile acid production. The biliogenic diet had no statistical impact on pre-challenge day 0 to 14 BWG, but did not reduce H. meleagridis-related mortalities or lesions after the challenge. Taken together, these data suggest that DCA inclusion within the feed at these concentrations and under these experimental conditions does not prevent histomoniasis.

The Influence of Food on the In Vivo Bioavailability of DDT and Its Metabolites in Soil.

Incidental soil ingestion is considered to be an important route of exposure to hydrophobic organic contaminants (HOCs), such as dichlorodiphenyl-trichloroethane (DDT). Contaminant ingestion often occurs during food consumption; however, knowledge on the influence of food on DDT bioavailability remains limited. In this study, the relative bioavailability (RBA) of soil DDTr (i.e., DDT and metabolites) was determined using an in vivo mouse model in the presence of eight kinds of food including rice, egg, pork, pear, soybean, bread, spinach, and milk powder. The values of DDTr-RBA ranged from 19.8 ± 10.9 to 114 ± 25.1%. DDTr-RBA was positively correlated with fat (r = 0.71) and negatively correlated with fiber (r = 0.63) content in food. A mechanistic study showed that fat enhanced micellarization and promoted the formation of chylomicron, which facilitated the dissolution and transport of DDTr in the intestinal tract. Bioaccessibility of DDTr was determined using a physiologically based in vitro method. The addition of lipase significantly improved the ability of the method to predict DDTr-RBA, indicating that the "fasted state" in vitro method required optimization for food scenarios. To the best of our knowledge, this is the first study to explore the mechanistic influence of food on DDTr-RBA and provide important knowledge on dietary approaches for reducing exposure to HOCs.

Principles of creation of specialized sugar cookies for baby food conditions of cavitation effects

In order to obtain cookies for baby food of a given composition, including under conditions of cavitation effects, the principles of stabilization of the stages of preliminary preparation of raw materials and basic technological operations have been developed. To obtain two-phase systems during preliminary preparation of raw materials, a set of technological methods has been developed: disaggregating flour under aeration conditions with a decrease in viscosity by 47% and a density of up to 340 kg/m3, transfer of solid fat components to a plasticized state with a decrease in density by 20%, swelling of egg powder with restoration to a state of melange, obtaining a 50% solution of malt extract with a decrease in viscosity. The creation of a set of technological methods allowed to increase the stabilization of the preparation of the suspension, separated into a separate technological stage, and emulsions, which provide a decrease in density and viscosity, an increase in dispersion and uniform distribution of components in them. The proposed method of feeding granulated sugar into a suspension of 40-60% and the remaining amount in the emulsion under the conditions of application of cavitation influences reduces the average particle size of the solid phase from 25 to 6 microns and increase their number by 65 times while maintaining weight. This increase in the concentration of particles of the solid phase creates conditions for the formation of adsorption layers of moisture around the particles of the solid phase and the osmotic binding of moisture to control the degree of swelling of the flour. The recipes for the children's assortment of sugar cookies have been developed with specified quality indicators obtained under cavitation conditions, with a total sugar content of not more than 22% and fat not more than 18%, which corresponds to a yellow color indication, and with a salt content of 0.3 g/100g – corresponds green indication.

Improvement of microbiological quality of hen egg powder using gamma irradiation

Eggs and their products such as desserts, confectioneries, bakery mixes, mayonnaise and many convenience foods have been implicated in food-borne disease outbreaks due to microorganism contamination. The effect of gamma irradiation on the presence of microorganisms in egg powder was investigated. Egg powder samples were exposed to several doses of irradiation: 0, 5, 10 and 15 kGy and stored for up to 12 months at ambient temperature (25 oC). Results indicated that the total viable count (TVC) (5.56 log10 cfu g-1), total coliform counts (TCC) (6.46 log10 cfu g-1) and mold and yeast counts (MYC) (9.12 log10 cfu g) in un-irradiated (control) samples of egg powder were higher than the maximum limits (4.88, 2.00 and 1.70 log10 cfu g-1, respectively). Application of the higher doses (10 and 15 kGy) decreased the TVC, TCC and MYC of the egg powder samples to less than 1 log10 cfu g-1 and the counts remained almost constant during storage for 12 months. D10 values for Escherichia coli and Salmonella typhimurium were 0.714 and 0.278 kGy, respectively. Gamma irradiation treatment could be chosen on the basis of preliminary microbiological tests including TVC, TCC and MYC and help improve the hygienic quality by killing and reducing the microorganisms that might be present inside of egg powder to meet national and international standards.

Influence of chlorella on hematological parameters and metabolism of rhesus monkeys

In our experiment, we studied the possibility of including dry chlorella in primate feeding structures of the diet. In order to replace high-nutritional protein feed of plant and animal origin. Along with dry chlorella, the effect of chlorella suspension, as a dietary supplement, on the primate organism has been studied. For experiments with dry chlorella, the primate feeding ration was changed. In the structure of the diet of dry chlorella feeding was subjected to substitution: dry milk by 90%, egg powder by 9%. Whereas chlorella emulsion with a cell density in the culture fluid of 55-60 million / cm3 rhesus monkeys was obtained with drinking water. At the rate of 2.8 ml / kg body weight per day and complete feed (CF), as in the control group. The data obtained macaca mulatta of the experiment indicate that the inclusion of chlorella in the structure of rations of primates, both dry and with culture liquid, contributes to a better digestibility of feed nutrients. Significantly increases the level of metabolism in the body of primates of the experimental groups. And the results of hematological studies indicate an increase in the natural resistance of the organism.

Problems of ensuring metrological traceability of measurement results of indicators of quality for food products and food raw materials

The article raises the problem of ensuring metrological traceability of the measurement results of indicators of quality and nutritional value for food products and food raw materials: water (moisture), nitrogen (protein, crude protein), fat, ash and carbohydrates. The problem under consideration can be solved by applying reference materials of food composition, traceable to state primary measurement standards GET 173-2017 and GET 176-2019 and primary reference measurement procedures (PRMP), for attestation of measurement procedures and accuracy checking of measurement results. The article discusses the results of the PRMP development of mass fraction of fat, ash and carbohydrates in food products and food raw materials, as well as mass fraction of crude fat (oil content) in oil crops seeds and products based on them. The paper also presents metrological characteristics of reference materials of composition of dry dairy products, grain-milk dry porridges for nutrition of babies, grain dry porridges for nutrition of babies, egg powder, freeze-dried meat products, animal feed. The results of the work allow for building a chain of metrological traceability from GET 173-2017, GET 176-2019 and PRMP to routine measurement procedures, thereby ensuring the uniformity of measurements of nutritional value of food products.

The use of Golden snail (Pomacea canaliculata) egg as source of carotenoid for improvement of Arabic Chicken egg quality

Consumers awareness of the usage of natural product is increasing but exploration of natural carotenoid originated from animal was conducted into a lesser extent. The objective of this study was to examine the use of Golden snail egg powder (GESP) for improvement of quality of Arabic chicken egg. Thirty six Arabic chicken (silver and golden chicken, 22 weeks of age, 1,123.9 ± 155.1 g initial body weight) were assigned in completely randomized design (CRD), consisting of 4 dietary treatments (R0 = control 0%; R1 = 4%; R2 = 8%; and R3 = 12% level of GESP) and 3 replications. Data were analysed using one way ANOVA with homogeneity and normality tested in advance. After one month of experiment, data showed that up to 12%, yolk carotenoid and yolk score significantly increased in line with dietary GESP level. However Haugh unit and yolk indices were not affected by GESP. This result indicates that Golden snail egg can be used as carotenoid for improvement of chicken egg quality.

Development of a technology for biscuit enriched with minerals

One of the current problems in the nutrition of the population is the regular provision of the body with macro- and micronutrients. An important place among them belongs to calcium. The purpose of the research is the scientific justification and development of the recipe and technology of biscuit enriched with minerals due to egg shell powder. Subject of research - the amount of calcium in raw materials and finished products, physico-chemical and organoleptic properties of biscuit with different amounts of additives. Standard methods for determining humidity and porosity are used. The calcium content is determined by calculation. The role of calcium for the human body, methods of enriching flour confectionery products with minerals were studied. An analysis of the recipe and biscuit technology showed the possibility and stage of the introduction of the additive. Based on the results of the analysis of the chemical composition, it was found that the amount of calcium in 100 g of eggshell is 35 ... 40 g. The physiological norm of calcium requirement for an adult is 1000-1200 mg per day. To ensure the functionality of the additive, the minimum amount of calcium per 50 g of the finished product should be at least 300-360 mg. It was found that the weight of the supplement, which contains a functional amount of calcium, is 860 ... 900 mg. The amount of solids in the eggshell is 98.3 %. The additive was introduced by reducing the mass of flour. The functional amount of the additive is 3 % by weight. The amount of calcium may decrease during operation. The study was also conducted for samples with the replacement of flour by 5 % and 7 % of egg powder. For organoleptic evaluation, an optimal sample was created with the addition of 5 % by weight of flour. With an increase in the proportion of powder, the porosity of the products improves. The yield of the product with the additive increases. This gives the economic effect of introducing a new product. Thus, the optimal is the recipe for making biscuit with eggshell in the amount of 5 ... 5.5 % by weight of flour. Physico-chemical characteristics of the product (porosity, humidity) comply with the requirements of regulatory documentation. It was established that the consumption of 50 g of the product provides the human body with calcium on average by 23 ... 30 % of the daily requirement. The semi-finished product can be used as an independent product for the production of cakes and pastries to expand the assortment of flour confectionery products and to obtain products of high biological value. Egg shell powder can be used in the technology of other flour confectionery products. Keywords: biscuit, eggshell, calcium, moisture, porosity, organoleptic properties. REFERENCES 1. Krizhova, YU. P., Shevchenko, I. I., Morozova, M. A.,. Kovalenko, S. V. 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A 5-year summary of real-life dietary egg consumption after completion of a 4-year egg powder oral immunotherapy (eOIT) protocol

The majority of children with sustained unresponsiveness after extended egg OIT are able to successfully introduce dietary egg. OIT outcome may be predictive of frequency, type (concentrated, baked), and quantity of egg ingested in the long term.