Resumo

PEREZ, Gonzalo et al. Use of egg shells in food fortification. Rev. Cien. Tec. In. [online]. 2018, vol.16, n.18, pp.29-38. ISSN 2225-8787.

In the city of Sucre and in the rest of Bolivia, chicken egg shells containing significant amounts of calcium and mineral s are thrown indiscriminately into the garbage. In this research micro powders from egg shells were obtained, which are innocuous products, suitable for fortifying foods which are deficient in calcium. Subsequently, a functional yogurt with these micro powders has been developed and evaluated. It was observed that the particle size influences the formation of serum and sediment as well as the viscosity and pH. A sensorial, microbiological and physicochemical analysis of the yogurt has also been carried out, resulting in a functional yogurt, free from pathogenic microorganisms and suitable for human consumption.

Palavras-chave : Calcium; chicken egg shells micro powder; fortified yogurt; functional food.

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