Malaysian Journal of Analytical Sciences Vol 24 No 6 (2020): 873 - 881

 

 

 

 

PHYSICOCHEMICAL AND SENSORY PROPERTIES OF BREAD ADDED WITH CHICKEN EGGSHELL POWDER

 

(Fizikokimia dan Sifat Sensori Roti Ditambah dengan Serbuk Kulit Telur Ayam)

 

Wafiqah Zulkeflee1, Pavalee Chompoorat2, Raseetha Siva1*

 

1Faculty of Applied Sciences,

Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia

2Faculty of Engineering and Agro-Industry,

Maejo University, Chiang Mai 50290, Thailand

 

*Corresponding author:  raseetha@uitm.edu.my

 

 

Received: 1 March 2020; Accepted: 23 September 2020; Published:  10 December 2020

 

 

Abstract

The purpose of this study was to determine the physicochemical properties and acceptability of bread with added chicken eggshell powder at 2%, 4% and 6%. It was found that the eggshell powder consisted ash (94.4%), fibre (50.77%) and protein (3.66%). Additionally, the eggshell powder had high calcium content, which was 27074.50 mg/100 g. The crude protein and ash content in bread increased as eggshell powder supplemented increased. The addition of eggshell powder in bread increased the calcium content present in bread significantly at 219.97 mg/100 g, 418.93 mg/100 g and 646.7 mg/100 g at 2%, 4% and 6%, respectively. Volume of bread added with eggshell powder was significantly higher compared to control. Crumb colour was observed to be increasingly yellowish while the crust appears darker with increasing level of supplementation. There was increased hardness of bread after addition of eggshell powder according to the result obtained through texture profile analysis. Sensory panelists preferred bread with 2% eggshell powder added compared to others based on overall acceptability attribute.

 

Keywords:  bread, calcium, sensory properties, chicken eggshell

 

Abstrak

Tujuan kajian ini adalah untuk menentukan komposisi kimia kulit telur, sifat fizikokimia roti dan penerimaan roti yang ditambah dengan serbuk kulit telur pada 2%, 4% dan 6%. Analisis yang dilakukan pada serbuk kulit telur adalah abu, serat, protein mentah, lemak mentah dan kandungan mineral. Telah didapati bahawa kulit telur mengandungi tinggi kandungan abu iaitu sebanyak 94.40%, serat 50.77% dan diikuti oleh protein 3.66%. Serbuk telur ayam mengandungi kalsium sebanyak 27074.50 mg/100g. Bagi analisis roti, kandungan protein dan abu mentah meningkat dengan ketara seiring dengan peningkatan serbuk telur yang ditambah. Penambahan serbuk kulit telur meningkat dalam kandungan kalsium iaitu 219.97, 418.93 dan 646.7 mg/100g masing-masing pada 2%, 4% dan 6%. Bagi analisis fizikal roti, isipadu roti yang ditambah dengan kulit telur lebih tinggi berbanding dengan sampel kawalan. Warna serbuk ke arah kekuningan manakala warna kerak ke arah gelap dengan peningkatan tahap suplemen. Terdapat peningkatan terhadap kekerasan roti selepas penambahan serbuk kulit telur menurut hasil analisis profil tekstur. Panelis deria memilih roti dengan penambahan serbuk kulit telur sebanyak 2% adalah yang terbaik berbanding yang lain.

 

Kata kunci:  roti, kalsium, sifat sensori, kulit telur ayam

 

 

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