Aproveitamento da casca de ovo de poedeira para fortificação da farinha de milho

Abstract

Eggshells are solid waste with potential for use as a source of calcium in human nutrition. Food enrichment with eggshell powder is an excellent alternative to increase the intake of this mineral. The objective of this study was to fortify corn flour with eggshell powder. Eggshells were purchased from ready-to-eat food processing plants, washed with detergent and running water, disinfected with sodium hypochlorite and boiling water, dried and crushed to obtain the powder, which was subsequently packaged and pasteurized. Physicochemical and microbiological analyses were carried out to determine calcium in the corn flour and eggshell powder, moisture content, water activity and the presence of Salmonella. Formulations for the use of the powder were also developed. The corn flour did not contain calcium in its composition and the eggshell powder contained 16.8% calcium per 100 g of powder. The eggshell powder presented 1.4% moisture and 0.77 water activity. The microbiological conditions of the powder were within the recommended standard and the presence of Salmonella was negative. Formulations were created with the following compositions: F1: 100 g of corn flour with 4.2 g of eggshell powder; F2: 100 g of corn flour with 4.8 g of eggshell powder and F3: 150 g of corn flour with 7.7 g of eggshell powder. Eggshell can be used in human nutrition, since it is rich in calcium and, if processed properly, has good hygienic and sanitary quality