Determination of some nutritional and quality properties of eggshell powder added cookies Properties of eggshell powder added cookies

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dc.authorid0000-0001-8345-5489
dc.contributor.authorZerek, Elif
dc.contributor.authorErsoy, Nesli
dc.contributor.authorErsoy, Gülgün
dc.date.accessioned2022-11-18T13:04:58Z
dc.date.available2022-11-18T13:04:58Z
dc.date.issued2022
dc.departmentİstanbul Medipol Üniversitesi, Sağlık Bilimleri Enstitüsü, Beslenme ve Diyetetik Ana Bilim Dalı
dc.description.abstractDue to its low cost and high bioavailability, eggshell powder can be used as an additional calcium source in the diet. The purpose of the research is, to provide regain of the eggshell waste with eggshell powder added cookies that are made with a reliable method to remove microbiological contamination and examining the nutritional value and sensory properties of said cookies. The research; includes the sterilization of eggshell, adding the obtained eggshell powder from eggshell into cookies different proportions (3%, 6% and 9%), one of which is control (0%), determining the nutritional value of the cookies, and taste test of the cookies. As a result of the research, microbial growth was prevented on the eggshell surface. When eggshell powder was added to cookies with the proportions 0%, 3%, 6% and 9%, it was shown that the amount of calcium in 100 g were 17.3, 655.3, 1022.8 and 1607.7 mg respectively and the difference between the groups were statistically significant (p > 0.05). To determine the sensory properties, 30 female individuals were subjected to taste test. It has been shown that adding different proportions of eggshell powder causes small changes in the texture and sensory properties of the cookies (p > 0.05). Considering the texture, sensory properties and calcium content of the cookies, it was determined that the best proportion of using eggshell powder was to add 6% to the cookie, and it would be beneficial to add eggshell powder prepared with nano technology to the diet of risky groups.
dc.identifier.citationZerek, E., Ersoy, N. ve Ersoy, G. (2022). Determination of some nutritional and quality properties of eggshell powder added cookies Properties of eggshell powder added cookies. Journal of Food Measurement and Characterization, 16(5), 3315-3320. https://doi.org/10.1007/s11694-022-01419-w
dc.identifier.doi10.1007/s11694-022-01419-w
dc.identifier.endpage3320
dc.identifier.issn2193-4126
dc.identifier.issn2193-4134
dc.identifier.issue5
dc.identifier.scopus2-s2.0-85130727980
dc.identifier.scopusqualityQ2
dc.identifier.startpage3315
dc.identifier.urihttps://doi.org/10.1007/s11694-022-01419-w
dc.identifier.urihttps://hdl.handle.net/20.500.12511/9994
dc.identifier.volume16
dc.identifier.wos000805550700002en_US
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorErsoy, Gülgün
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofJournal of Food Measurement and Characterizationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectCalcium Content
dc.subjectCookies
dc.subjectEggshell Powder
dc.subjectMicrobial Analysis
dc.subjectSensory Analysis
dc.subjectSoxhlet Extraction
dc.titleDetermination of some nutritional and quality properties of eggshell powder added cookies Properties of eggshell powder added cookies
dc.typeArticle

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