Scholarly record
DEVELOPMENT AND MINERAL CHARACTERIZATION OF MILK CHOCOLATE FORTIFIED WITH CHICKEN EGGSHELL POWDER
Abstract
Taking into account the fact that by fortifying chocolate, more nutritious and healthier chocolates are obtained, in this work we set out to obtain an assortment of milk chocolate with the addition of chicken eggshell powder and to evaluate its mineral intake. Practically, the purpose of this experiment is the superior valorization of eggshell waste from household activities as a mineral fortification for milk chocolate. Four types of milk chocolates were prepared with the addition of 0, 1, 2 and 4% chicken eggshell powder, which were analyzed from the point of view of Ca, Mg, Fe, Mn, Zn and Cu. The results obtained from the analysis of chocolates show an increase in the mineral concentration of milk chocolate with the increasing addition of eggshell powder: 265 - 1.724 mg/100g Ca; 124-140 mg/100g Mg; 2.947 - 3.231 mg/100g Fe; 0.569 - 0.612 mg/100g Mn; 2.407 - 2.460 mg/100g Zn and 0.940 - 0.988 mg/100g Cu. Under the conditions of the present experiment, a consumption of 50 g of chocolate with 1 - 4% eggshell powder covers a good part of the recommended daily mineral requirement: 31.47 - 86.20% Ca - for women and men; 15.21 - 22.66% Mg for women and men; 8.19 - 20.19% Fe - for men and women; 12.46 - 17.08% Mn - for women and men; 10.97 - 15.38% Zn - for men and women respectively; 52.50 - 54.89% Cu - for women and men. A possible increase in the mass of eggshell used for the mineral fortification of chocolate is possible, but this may decrease the sensory quality of the chocolate, especially in terms of texture and taste. The obtained results confirm the fact that milk chocolate fortified with 4% eggshell has a higher mineral intake than nonfortified chocolate, especially from the point of view of Ca and Mg content.
Publication Impact Profile
- Captures
- Mendeley - Readers: 6
Publication details
References19
Prathamesh A. Deshmukh, Rushikesh S. Patil, Akshay V. Panchbhai, Pankaj. R. Wankhade, Fortification of chocolate: A review, JETIR, 7(5): 292-298, 2020;
Rada M., Lalescu D, Alda L.M., Stoin D., Rivis A., Velciov A.B, Preliminary research on some nutritional parameters of homemade chocolate with added spices, Journal of Agroalimentary Processes and Technologies, Vol.26(3): pp 223-228, 2020
Munjal S., Mathur H., Lodha L., Singh A., The Chemistry Of Chocolate, International Journal of Innovative Research & Growth, 8:106-109, DOI: 10.26671/ijirg.2019.10.8.101 2019.
Montagna M. T., Diella G., Triggiano F., Caponio G. R., De Giglio O., Caggiano G., Di Ciaula A., Portincasa P., Chocolate, �Food of the Gods�: history, science, and human health, Int. J. Environ. Res. Public Health, 6:4960. DOI: 10.3390/ijerph16244960 2019.
Patel N., Diwan S., Shukla K., Tomar P., Jain H., Pradhan P., Upadhyay U., 2015, Chocolate drug delivery system: A review, Indo Am. J. Pharm. Sci, 2(6): 1077-1081;
Latif R., Chocolate/cocoa and human health: a review, The Netherlands Journal of Medicine, 71(2): 64-68, 2013.
Brian P. Meier, Sabrina W. Nolla, Oluwatobi J. Molokwu, The sweet life: the effect of mindful chocolate consumption on mood, Appetite, 108: 21-27 DOI: 10.1016/j.appet.2016.09.018, 2017.
Velciov A.B., Rivi? A., Lalescu D., Popescu G.S., Cozma A., Kiss A., Gherman A.M., Anghel I.M., Simescu R.E., Rada M., Determination of some nutritional parameters of dark chocolate, Journal of Agroalimentary Processes and Technologies, 27(3): 271-276, 2021.
Dion-Laine M., Trebissou J., Lohoues, E., Sess E., Evaluation of Levels of Minerals and Trace Elements of Cocoa (Theobroma cacao) in Cote D�ivoire, Academia Journal of Agricultural Research, 2015, 3(11): 321-326, DOI: 10.15413/ajar.2015.0167 2015.
Birtea, A. A.Ivanis D.P., Popescu G. S., Cozma A., Velciov A.B., Determination of proximate composition for some dark chocolate types, Journal of Agroalimentary Processes and Technologies, 26(4): 343-346, 2020.
Godocikova L., Ivanisova E., Kacaniova M., The influence of fortification of dark chocolate with sea buckthorn and mulberry on the content of biologically active substances, Advanced Research in Life Sciences, 1(1), 26-31. DOI: 10.1515/arls-2017- 0004, 2017. 0004
Dean L.L., Klevorn C.M., Hess B.J., Minimizing the negative flavor attributes and evaluating consumer acceptance of chocolate fortified with peanut skin extracts, J Food Sci., 81(11):S2824-S2830. DOI: 10.1111/1750-3841.13533 2016.
Gultekin-Ozguven M., Karadag A., Duman S., Ozkal B., Ozcelik B., Fortification of dark chocolate with spray dried black mulberry (Morus nigra) waste extract encapsulated in chitosan-coated liposomes and bioaccessability studies, Food Chem., 201:205-12. DOI: 10.1016/j.foodchem.2016.01.091 2016.
Aroyeun S.O., Okunade A. F., Obatoye A. O., Olalekan Adeniran M. A., Nutritional Profile and organoleptic qualities of milk chocolate incorporated with different spices, Asian Food Science Journal, 2019, 13(4): 1-8, ISSN: 2581-7752. DOI: 10.9734/afsj/2019/v13i430117
Food data, version 4.2, 2022, National Food Institute, Technical University of Denmark https://frida.fooddata.dk/food/675?lang=en, Downloaded in 18.09.2022
Schaafsma A., Pakan I., Hofstede G.J.H., Muskiet F.A.J., Van Der Veer E. and De Vries P.J.F., Mineral, amino acid, and hormonal composition of chicken eggshell powder and the evaluation of its use in human nutrition, Poultry Science, 79:1833� 1838, 2000. DOI: 10.1093/ps/79.12.1833
Platon N., Arus V.A., Georgescu A.M., Nistor I.D., Barsan B., White bread fortified with calcium from eggshell powder, Rev. Chim., 71(7): 299- 306, 2020. DOI: 10.37358/rc.20.7.8248
Dietary Reference Intakes for Sodium and Potassium. National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium; Oria M, Harrison M, Stallings VA, editors. Washington (DC): National Academies Press (US); 2019, Appendix J, Dietary Reference Intakes Summary Tables https://www.ncbi.nlm.nih.gov/books/NBK545442/table/appJ_tab3/?report=objectonly, Downloaded in 02.09.2022
Pravina P., Sayaji D.and Avinash M., Calcium and its role in human body, International Journal of Research in Pharmaceutical and Biomedical Sciences, 4(2). www.ijrpbsonline.com. ISSN: 2229-3701, 2013.
View or Download full articleAccess options
SWS access login
Login as SWS Scientific CommitteeLogin as SWS Scientific PartnerLogin as SWS AuthorAuthors and approved SWS contributors will read and export their own linked papers after identity matching by SWS profile, email and SGEM GlobalID.
For librarian assistance: [email protected]
Purchase Instant Access
- Article can be downloaded after successful payment.
- Article may be used according to SWS library access terms.
- Article cannot be redistributed.