Fortification of pasta with eggshell powder as a natural source of calcium
This study assessed the calcium fortification of pasta with eggshell powder (ESP) to enhance calcium intake. The cooking characteristics, hardness, color, microstructure, and some elements of fortified pasta was examined. The results showed that fortifying pasta with 3.5% ESP boosted calcium content...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-06-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225001611 |
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| author | Mina Abedanpour Mohsen Barzegar Mohammad Hossein Azizi Amir Pouya Ghandehari Yazdi Nooshin Bazsefidpar |
| author_facet | Mina Abedanpour Mohsen Barzegar Mohammad Hossein Azizi Amir Pouya Ghandehari Yazdi Nooshin Bazsefidpar |
| author_sort | Mina Abedanpour |
| collection | DOAJ |
| description | This study assessed the calcium fortification of pasta with eggshell powder (ESP) to enhance calcium intake. The cooking characteristics, hardness, color, microstructure, and some elements of fortified pasta was examined. The results showed that fortifying pasta with 3.5% ESP boosted calcium content by 21 times that of the control sample. Furthermore, the levels of K, Mg, Na, and P increased by 1.5 times. Scanning electron microscopy indicated that raising the substitution level from 1.5% to 2.5% does not entirely disrupt the gluten network structure. The results showed that the treatment with 2.5% of ESP was comparable to the control sample on the basis of different test results. Regarding the addition of synthetic calcium citrate, there were no notable variations in the amount of protein and ash, cooking characteristics, and microstructural aspects. After cooking, the calcium content of pasta containing synthetic calcium citrate significantly decreased compared to pasta fortified with eggshells. |
| format | Article |
| id | doaj-art-7fbe7d80ae02466ca60224713dc779fd |
| institution | Kabale University |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-7fbe7d80ae02466ca60224713dc779fd2025-08-20T03:45:15ZengElsevierApplied Food Research2772-50222025-06-015110085110.1016/j.afres.2025.100851Fortification of pasta with eggshell powder as a natural source of calciumMina Abedanpour0Mohsen Barzegar1Mohammad Hossein Azizi2Amir Pouya Ghandehari Yazdi3Nooshin Bazsefidpar4Department of Food Science and Technology, Tarbiat Modares University, P.O. Box 14115-336, Tehran, IranDepartment of Food Science and Technology, Tarbiat Modares University, P.O. Box 14115-336, Tehran, Iran; Corresponding author.Department of Food Science and Technology, Tarbiat Modares University, P.O. Box 14115-336, Tehran, IranDepartment of Research and Development, Zarmacaron Company, Zar Industrial and Research Group, Alborz, IranDepartment of Research and Development, Zarmacaron Company, Zar Industrial and Research Group, Alborz, IranThis study assessed the calcium fortification of pasta with eggshell powder (ESP) to enhance calcium intake. The cooking characteristics, hardness, color, microstructure, and some elements of fortified pasta was examined. The results showed that fortifying pasta with 3.5% ESP boosted calcium content by 21 times that of the control sample. Furthermore, the levels of K, Mg, Na, and P increased by 1.5 times. Scanning electron microscopy indicated that raising the substitution level from 1.5% to 2.5% does not entirely disrupt the gluten network structure. The results showed that the treatment with 2.5% of ESP was comparable to the control sample on the basis of different test results. Regarding the addition of synthetic calcium citrate, there were no notable variations in the amount of protein and ash, cooking characteristics, and microstructural aspects. After cooking, the calcium content of pasta containing synthetic calcium citrate significantly decreased compared to pasta fortified with eggshells.http://www.sciencedirect.com/science/article/pii/S2772502225001611EggshellCalcium fortificationPastaFood wasteValorization |
| spellingShingle | Mina Abedanpour Mohsen Barzegar Mohammad Hossein Azizi Amir Pouya Ghandehari Yazdi Nooshin Bazsefidpar Fortification of pasta with eggshell powder as a natural source of calcium Applied Food Research Eggshell Calcium fortification Pasta Food waste Valorization |
| title | Fortification of pasta with eggshell powder as a natural source of calcium |
| title_full | Fortification of pasta with eggshell powder as a natural source of calcium |
| title_fullStr | Fortification of pasta with eggshell powder as a natural source of calcium |
| title_full_unstemmed | Fortification of pasta with eggshell powder as a natural source of calcium |
| title_short | Fortification of pasta with eggshell powder as a natural source of calcium |
| title_sort | fortification of pasta with eggshell powder as a natural source of calcium |
| topic | Eggshell Calcium fortification Pasta Food waste Valorization |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225001611 |
| work_keys_str_mv | AT minaabedanpour fortificationofpastawitheggshellpowderasanaturalsourceofcalcium AT mohsenbarzegar fortificationofpastawitheggshellpowderasanaturalsourceofcalcium AT mohammadhosseinazizi fortificationofpastawitheggshellpowderasanaturalsourceofcalcium AT amirpouyaghandehariyazdi fortificationofpastawitheggshellpowderasanaturalsourceofcalcium AT nooshinbazsefidpar fortificationofpastawitheggshellpowderasanaturalsourceofcalcium |