The Influence of Eggshell Powder on the Physicochemical and Sensorial Attributes of Gluten-free Mung Bean Biscuits
Ahmad Ridzuan Nazmi Ahmad Rifai1, Wenny Bekti Sunarharum2, Noor Asnida Asli3, Cindy Soo Yun Tan4, Rohasmizah Hashim1, Mohamad Rusop3 and Eddie Ti Tjih Tan1*

1Food Technology Department, Universiti Teknologi MARA, Cawangan Negeri Sembilan, Kampus Kuala Pilah, 72000 Kuala Pilah, Negeri Sembilan, Malaysia

2Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Jalan Veteran Malang, Kodepos 65145, Indonesia

3Centre for Functional Materials and Nanotechnology, Institute of Science, Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia

4Faculty of Applied Sciences, Universiti Teknologi MARA, 94300 Kota Samarahan, Sarawak, Malaysia

*Email: eddietan[at]uitm.edu.my

Abstract

The extensive production of chicken eggshell (ES) waste in the egg industry and kitchens necessitates finding sustainable solutions. ES is known to contain a high amount of calcium. While previous studies have explored the physicochemical and sensorial attributes of ES addition in gluten-containing foods like muffins, white bread, and bread strips, to the best of our knowledge, research on the impact of ES addition in gluten-free foods has not been reported. Therefore, this study aimed to evaluate the physicochemical properties and sensorial acceptance of gluten-free mung bean biscuits (MBB) with the addition of ES. Textural, moisture, water activity, and sensory (ranking test) analyses were conducted for MBB with varying ES amount (0 to 9%). Notably, the addition of ES led to significant increases in maximum force required to break MBB (36 to 45 N). In contrast, the ES addition reduced the moisture content (6.47 to 4.87%) and water activity (0.21 to 0.17) of MBB respectively. The sensorial ranking test showed no significant preference differences between MBB containing 0% and 9% ES. This research provides valuable insights into the potential of ES addition to calcium-enriched gluten-free MBB for people with non-celiac gluten sensitivity. These findings suggest that future research should explore the broader applicability of ES in various gluten-free products.

Keywords: Eggshell, gluten sensitivity, gluten-free, mung bean biscuit

Topic: Food science and biotechnology