Valorization of Eggshell Powder: Incorporation in Scones to assess its Physicochemical and Sensory Attributes”

This research aimed to explore the nutritional composition and properties of calcium-fortified scones using eggshell powder in the ratio of 2.5, 5, 7.5 and 10% respectively. This goals of this study were to make the scones enriched with calcium from eggshell powder and to examine the product's physicochemical properties, microbiological analysis, and sensory evaluation. Eggshells are a rich and under-utilized source of dietary calcium that can be incorporated into baked goods. The eggshells have been cleaned, dried and then grinded. The scones were baked using these ratios and control sample was prepared. The scones formulated using calcium-rich eggshell powder (ESP) showed an increased ash and calcium content. The moisture and carbohydrate content showed a decreasing trend. However, there was not a significant difference between fat and protein content. Increasing the concentration showed an increase in porosity and specific volume. As the concentration increases, noticeable colour changes are observed leading to a darker hue. The results demonstrated that the springiness and cohesiveness of the scones were not much affected by the addition of eggshell powder but hardness was affected. The scones formulated with eggshell powder exhibit certain distinctive changes in their physicochemical and sensory qualities. The results suggest that upto 5% substitution gives acceptable sensory attributes and improved calcium content while, increasing the content can adversely affect the colour and reduce overall acceptability of the product.