Effect of Wheat Flour Replacement and Enrichment by Eggshells on the Quality Properties of a Laboratory Produced Biscuit

The aim of the study was studying effect of wheat flour replacement by eggshell on the quality properties of the produced biscuit. The ratios of the added eggshells were 5 %, 10 %, 15 %, 20 % and 25 %. The sensory, microbial and chemical properties of the produced biscuit samples were studied, and it was found that 10 % - replacement ratio (A3) treatment was superior in the treatments sensory properties followed by A2, A4, A1 and lastly A6. while at the microbial content of the produced biscuit samples, it was noticed that the bacterial numbers values were higher in A3 treatment and at low values in A4, A5 and A1 treatments the yeasts numbers were at their highest values in A4 treatment and at lowest values in A5 treatment and there was no yeasts growth in A1 and A2 treatments. From the result of the study it was also noticed absence of Escherichia coli and Salmonella bacteria growth in biscuit samples. The chemical content results of the produced biscuit samples showed that using eggshells gave a clear increase in calcium ratio with increasing of replacement ratio and calcium / iron ratio and phosphorus in the enriched biscuits. It may be recommended to add eggshell powder as a good calcium source in baking (biscuit and cake) production especially to the kids who dont eat milk and its products.