Development and characterization of Ice cream using Eggshell Powder to Curtail Calcium Deficiency
Calcium plays an important role in bone and teeth formation. Its deficiency can lead to severe bone and metabolic disease. There is a variety of calcium sources available and most of them are expensive. The eggshell contains 94% calcium carbonate in it and is suitable for human consumption. It is th...
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| Veröffentlicht in: | NeuroQuantology 2023-01, Vol.21 (6), p.258 |
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| creator | Hasan, Ali Bano, Yasmeen Saira Kazim Muhammad Usman Ahmad, Tanveer Shukat, Rizwan Syed Qamar Abbas Ali, Muhammad |
| description | Calcium plays an important role in bone and teeth formation. Its deficiency can lead to severe bone and metabolic disease. There is a variety of calcium sources available and most of them are expensive. The eggshell contains 94% calcium carbonate in it and is suitable for human consumption. It is the most economical calcium source and can be added to ice cream. Ice cream, a complex frozen food colloid, is the most popular dessert in the world. Food technologists have done several studies on it using it as a functional food.The objective of this study was to evaluate the effect of eggshell powder as a source of calcium and to check out the stability of ice cream. Eggshell powder was added in ice cream as a calcium source. |
| doi_str_mv | 10.48047/nq.2023.21.6.NQ23030 |
| format | Article |
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Its deficiency can lead to severe bone and metabolic disease. There is a variety of calcium sources available and most of them are expensive. The eggshell contains 94% calcium carbonate in it and is suitable for human consumption. It is the most economical calcium source and can be added to ice cream. Ice cream, a complex frozen food colloid, is the most popular dessert in the world. Food technologists have done several studies on it using it as a functional food.The objective of this study was to evaluate the effect of eggshell powder as a source of calcium and to check out the stability of ice cream. 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| identifier | EISSN: 1303-5150 |
| ispartof | NeuroQuantology, 2023-01, Vol.21 (6), p.258 |
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| language | eng |
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| source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals |
| subjects | Bones Calcium carbonate Centuries Eggs Food science Frozen foods Functional foods & nutraceuticals Ice cream Metabolic disorders Metabolism Milk Osteoporosis Recipes Viscosity |
| title | Development and characterization of Ice cream using Eggshell Powder to Curtail Calcium Deficiency |
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