The effects of natural and synthetic calcium utilization on quality parameters of cookies

Abstract

The aim of the study is to determine the effects of natural (egg shell powder (ESP) and bone extract powder (BEP)) and synthetic (CaCO3) Ca sources on quality parameters of cookies. The ESP, BEP and CaCO3 were added in the dough formula in the amount of 325,650 and 975 mg/50g. The chemical, physical, microbiological, and sensorial properties of cookies were investigated. The addition of ESP, BEP and CaCO3 had a significant effect on total ash, Ca and P content; however it affected insignificantly proximate composition, microbiological, physical properties and Thiobarbituric Acid (TBA) content of cookies. Additionally, farinographic and amylographic studies showed significant differences. The insignificant difference found in comparisons of natural and synthetic fortificants. But ESP (T6) and BEP (T9) found best results in all parameters of natural Ca source. After conducting this study the ESP (975 mg (T6)) and BEP (975 mg (T9)) are the best source of natural Ca can be used as a fortificant in any product.

Keywords

• Egg shell powder
• Bone extracts powder
• Calcium Carbonate
• Thiobarbituric Acid
• Farinograph
• Amylograph