The Influence of Eggshell Powder on the Physicochemical and Sensorial Attributes of Gluten-Free Mung Bean Biscuits

¹ Food Technology Department, Universiti Teknologi MARA, Cawangan Negeri Sembilan, Kampus Kuala Pilah, 72000 Kuala Pilah, Negeri Sembilan, Malaysia
² Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Jalan Veteran Malang, Kodepos 65145, Indonesia
³ Centre for Functional Materials and Nanotechnology, Institute of Science, Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia
⁴ Faculty of Applied Sciences, Universiti Teknologi MARA, 94300 Kota Samarahan, Sarawak, Malaysia

^* Corresponding author: eddietan@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 for its 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. 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 for producing 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.