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

Abstract

Eggshell is a solid waste with potential for use as a source calcium in human nutrition. Food enrichment with eggshell powder It is a great alternative to increase your intake of this mineral. The purpose of this study was to fortify corn flour with eggshell powder. Peels of eggs in ready-to-eat food processing units, washed with detergent and running water and disinfected with sodium hypochlorite and in boiling water, dried and crushed to obtain powder, which was subsequently packaged and pasteurized. It took place physicochemical and microbiological analyzes to determine calcium in corn flour and powder eggshell, moisture content, water activity and the presence of Salmonella. They did also, the formulations for the use of the powder. Corn flour did not contain calcium in its composition and eggshell powder contained 16.8% calcium per 100 g of powder. Eggshell powder presented 1.4% humidity and 0.77 water activity. The microbiological conditions of the powder were within the recommended standard and the presence of Salmonella was negative. And they were created formulations with the following compositions: F1: 100 g of corn flour with 4.2 g of corn powder eggshell; F2: 100 g of corn flour with 4.8 g of eggshell powder and F3: 1 50 g of flour of corn with 7.7 g of eggshell powder. Eggshells can be used in human nutrition, since it is rich in calcium, and, if processed properly, has good quality hygienic-sanitary. (TRADUÇAO NOSSA)