Journal of Current Research in Food Science
2024, Vol. 5, Issue 1, Part B
Review on development of texture and nutrients of ice cream by utilization of eggshell or waste
Author(s): Shaikh Mohammed Abbas Shaikh Mohammed Jameel, Dr. DT Bornare, Dr. SG Jaiswal
Abstract: Calcium stands as a vital macronutrient crucial for bone health and various bodily functions. Insufficient calcium levels can lead to osteoporosis, prompting the need for calcium supplements. Recent research points to the promise of eggshell-derived calcium carbonate as a viable, easily absorbed calcium source for dietary enrichment, particularly in bread. Eggshells, abundant in calcium carbonate, offer a sustainable, cost-efficient method to boost calcium intake while addressing food production waste. Eggshells are comprised of three main components: eggshells (9.5%), egg white (63%), and egg yolk (27.5%). Notably, eggshells predominantly consist of 0.8% magnesium carbonate, 0.8% tricalcium phosphate, and 98.4% calcium carbonate. This review delves into calcium\'s supplementation role, emphasizing eggshell calcium carbonate\'s effectiveness, absorption, and bone health benefits. Integrating eggshell calcium into bread not only enhances its nutritional value but also promotes sustainability by reusing waste. Furthermore, the review explores calcium solubility from eggshells, extraction methods, and eggshell powder\'s diverse applications in both food and non-food items. It also examines the health advantages of eggshell calcium products, from osteoporosis prevention to digestive health support. Additionally, it considers consumer attitudes toward innovative products like eggshell calcium-fortified ice cream, stressing the importance of retaining sensory aspects while delivering nutrition. Overall, this review highlights eggshell calcium carbonate\'s potential to boost dietary calcium, support health, and advance environmental sustainability.
DOI: 10.22271/foodsci.2024.v5.i1b.133
Pages: 103-107 | Views: 995 | Downloads: 589
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How to cite this article:
Shaikh Mohammed Abbas Shaikh Mohammed Jameel, Dr. DT Bornare, Dr. SG Jaiswal. Review on development of texture and nutrients of ice cream by utilization of eggshell or waste. J Curr Res Food Sci 2024;5(1):103-107. DOI: 10.22271/foodsci.2024.v5.i1b.133
