Fortification of pasta with eggshell powder as a natural source of calcium

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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Bibliographic Details
Main Authors: Mina Abedanpour, Mohsen Barzegar, Mohammad Hossein Azizi, Amir Pouya Ghandehari Yazdi, Nooshin Bazsefidpar
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Applied Food Research
Subjects:
Eggshell
Calcium fortification
Pasta
Food waste
Valorization
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502225001611
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