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الرئيسية > Calcium Extract from Chicken E...>الوصف

Calcium Extract from Chicken Eggshells as Dietary Calcium Source in Some Juices

المصدر: مجلة البحوث في مجالات التربية النوعية
الناشر: جامعة المنيا - كلية التربية النوعية
المؤلف الرئيسي: فراج، سهام أحمد (Author)
المؤلف الرئيسي (الإنجليزية): Farrag, Seham Ahmed
مؤلفين آخرين: Bahna, Nareman Saed Eshak (Co-Author) , Zayed, Doaa (Co-Author)
المجلد/العدد: ع39
محكمة: نعم
الدولة: مصر
التاريخ الميلادي: 2022
الشهر: مارس
الصفحات: 187 - 208
DOI: 10.21608/JEDU.2021.80338.1379
ISSN: 1687-3424
رقم MD: 1200340
نوع المحتوى: بحوث ومقالات
اللغة: الإنجليزية
قواعد المعلومات: EduSearch
مواضيع:
علوم الأغذية | التجارب العملية | استخلاص الكالسيوم | قشر بيض الدجاج | العصائر الطبيعية
كلمات المؤلف المفتاحية:
Functional Foods | Fortification | Deficiency of Calcium | PH Value and Calcium Citrate
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المستخلص: The aim of this study to extract calcium from organic chicken eggshell and white chicken eggshell, Calcium determination in each, then fortifying fresh natural juices. Calcium was extracted from eggshells by using fresh lemon juice and lemon salt, and fortifying fresh natural juices (with extracted calcium at three levels of supplementation as follows 5, 10 and 15%). Study the effect of extracted calcium supplementation on each of calcium content, pH value and sensorial properties of juices were studied. The results showed that the higher calcium content was in the organic eggshell (30706.97 mg/100 gm) compared with white eggshell (28543.365 mg/100 gm), and calcium extract by lemon juice (973.6 mg/100 ml) higher than extract calcium by lemon salt was (965 mg/100 ml). In conclusion, addition calcium extract of eggshell led to a pronounced increase calcium content in the supplemented of juices compared to control. And a decrease in the pH values of juices during fortification in all treated samples compared to the control. There were, no significant differences (p<0.05) in all sensory characteristics of juices with 5%, 10% of extract calcium as compared to control sample. There were, significant differences (p<0.05) in odor, taste and flavor of juices fortified with 15% as compared to control sample.
ISSN: 1687-3424

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