Vol. 6, Issue 9 (2017)

Author(s):
Subhajit Ray, Amit Kumar Barman, Pradip Kumar Roy and Bipin Kumar Singh

Abstract:
Chicken eggshell powder (CESP) might be an attractive source of Ca for human nutrition. It can be utilized as a dietary calcium source. In this study the effect of eggshell powder supplementation on each of chemical composition, physical and sensorial properties of ESP fortified chocolate cake were studied. To carry out the project necessary ingredients were purchased from Sodepur Market, Kolkata adjacent to the institution. The cake was prepared from wheat flour supplemented with eggshell powder at three levels of supplementation as follows 3, 6 and 9%. The boiling process for 30 min of eggshell kills any microbial growth on the surface. The obtained results indicated that the addition of eggshell powder led to a pronounced increase calcium contents in the supplemented of cakes 504.5, 816.8 and 1364.5 mg/100g at 3%, 6% and 9%, respectively. Eggshell powder formulation results some characteristic change in physicochemical properties and sensorial properties of cakes. With respect to the calcium content, texture and sensory properties, we can suggest that the best way to use chicken eggshell as dietary calcium supplement is powdered to cakeupto6% eggshell supplementation.