Chicken Eggshell Research
Materials and method
Preparation of chicken eggshell powder
The chicken eggshell are cleaned and washed in a running water. Then, the chicken eggshell are pasteurized (151°F) for 15 minute. Again the pasteurized chicken eggshell is sterilized (250°F) for 15 minute. Therefore, the dry eggshells were mechanically processed using a mixer mill for 20min as a standard method. Then eggshell are sieved and the powder is obtained.
Formulation of Biscuit
Biscuits were formulated by incorporating potato flour in different proportions. Chicken eggshell powder of each variety was incorporated in the recipe to replace maida flour at levels of 0, 0.6, 0.8, 1.0, 1.2 and 1.4 percent in preparation of biscuits. All the ingredients were constant except water and
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The judges included senior research scholars of the Department of Food processing and engineering. The score-card method was used to determine the sensory characteristics of the biscuits made. All six samples of biscuits (prepared from 0–1.4% chicken eggshell powder incorporation) were given different code numbers. The quality factors such as appearance, color, flavor, texture, taste and overall acceptability were allotted a maximum score of 10 each. The scoring scale was : 1–2 (very poor), 3–4 (poor), 5–6 (fair), 7–8 (good), 9–10 (very good).
Physio-chemical evaluation
Moisture content
The moisture content of the sample was estimated by hot air oven method (AOAC, 1990). Dry the empty dish and lid in the oven at 105 ̊C for 3 h and transfer to desiccator to cool. Weigh the empty dish and lid. Weigh about 3 g of sample to the dish. Spread the sample to the uniformity. Place the dish with the sample in the oven. Dry for 3 h at 105 ̊ C. after drying transfer the dish with partially covered lid to the desiccator to cool. Reweigh the dish and its dried sample.
Moisture content(%) = W2/W1 x 100
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