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  • 标题:The use of nano-sized eggshell powder for calcium fortification of cow?s and buffalo?s milk yogurts
  • 本地全文:下载
  • 作者:Safinaze El-Shibiny ; Mona Abd El-Kader Mohamed Abd El-Gawad ; Fayza Mohamed Assem
  • 期刊名称:Acta Scientarum Polonorum - Technologia Alimentaria
  • 印刷版ISSN:1644-0730
  • 电子版ISSN:1898-9594
  • 出版年度:2018
  • 卷号:17
  • 期号:1
  • 页码:37-49
  • DOI:10.17306/J.AFS.0541
  • 出版社:Agricultural University of Poznan Press
  • 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). 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 struc- tures (~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 composi- tion, acid development, calcium distribution, biochemical changes, textural parameters and sensory attributes have been presented and discussed. CONCLUSIONS :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.
  • 关键词:biochemical changes;calcium distribution;eggshell;nano-size powder;sensory attributes;textural proper;ties;yogurt
  • 其他关键词:yogurt, eggshell, nano-size powder, biochemical changes, calcium distribution, textural properties, sensory attributes
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