Calcium extract from chicken eggshells as dietary calcium source in some juices

Abstract EN

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 (30706.97mg/100gm) compared with white eggshell (28543.365mg/100gm), and calcium extract by lemon juice (973.6mg/100ml) higher than extract calcium by lemon salt was (965mg/100ml).

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> 05) in odor, taste and flavor of juices fortified with 15% as compared to control sample