Effect of Eggshell Powder Addition as a Source of Calcium Fortification on Butter Cake Quality

Abstract

Food science & Humannutrition Eggshell powder was utilized for butter cake fortification at 10 and 20% of the flour. Theeffects of eggshell powder addition on dough rheology, physical characteristics, mineral content, andorganoleptic properties of the prepared butter cake were studied. The obtained results indicated that theaddition of eggshell powder led to a great increase in calcium, calcium to phosphorus ratio, and ironcontents in the fortified butter cake. It also, increased height, volume and index to volume of the resultantbutter cakes. Eggshell powder addition negatively affected dough stability, dough development time, timeto breakdown and begin of gelatinization without a noticeable negative effect on cake physicalcharacteristics. Therefore, fortification of the bakery products such as cake with eggshell powder may berecommended, especially at 10% level.Keywords: Eggshell powder –dough rheology – calcium – cake quality.