The Use of Nano-Sized Eggshell Powder for Calcium Fortification of Cow?s and Buffalo?s Milk Yogurts.
Acta Scientiarum Polonorum Technologia Alimentaria(2018)
摘要
Background. Calcium is an essential element for the growth, activity, and maintenance of the human body. Eggshells are a waste product which has received growing interest as a cheap and effective source of dietary calcium. Yogurt is a food which can be fortified with functional additives, including calcium. The aim of this study was to produce yogurt with a high calcium content by fortification with nano-sized eggshell powder (nano-ESP). Materials and methods. Nano-sized ESP was prepared from pre-boiled and dried eggshell, using a ball mill. Yogurt was prepared from cow's milk supplemented with 3% skimmed milk powder, and from buffalo's milk fortified with 0.1, 0.2 and 0.3% and 0.1, 0.3 and 0.5% nano-ESP respectively. Results. Electron microscopic transmission showed that the powder consisted of nano-sized crystalline structures (similar to 10 nm). Laser scattering showed that particles followed a normal distribution pattern with z-average of 590.5 nm, and had negative zeta-potential of -9.33 +/- 4.2 mV. Results regarding changes in yogurt composition, acid development, calcium distribution, biochemical changes, textural parameters and sensory attributes have been presented and discussed. Conclusion. The addition of up to 0.3% nano-ESP made cow and buffalo high-calcium yogurts with an acceptable composition and quality. High-calcium yogurt may offer better health benefits, such as combating osteoporosis.
更多查看译文
关键词
yogurt,eggshell,nano-size powder,biochemical changes,calcium distribution,textural properties,sensory attributes
AI 理解论文
溯源树
样例
生成溯源树,研究论文发展脉络
Chat Paper
正在生成论文摘要