Rheological and Nutritional Properties and Sensory Evaluation of Bread Fortified with Natural Sources of Calcium

Table 5

Gross chemical composition of breads fortified with skim milk and egg shell and oyster shell powders (on dry weight bases g/100 g).

	Chemical composition
	Moisture	Protein	Fat	Ash	Fibre	Carbohydrate	Energy
Control bread	32.75 ± 3.68^a	7.80 ± 0.33^c	2.08 ± 0.12^a	1.90 ± 0.10^c	0.51 ± 0.01^c	54.96 ± 4.67^b	269.76 ± 8.11^a
Bread fortified with skim milk	34.66 ± 4.11^a	13.17 ± 1.20^a	2.19 ± 0.17^a	3.19 ± 0.30^a	0.55 ± 0.03^b	46.24 ± 4.35^c	257.35 ± 7.88^bc
Bread fortified with egg shell	32.11 ± 3.99^a	8.02 ± 0.67^b	2.05 ± 0.22^a	2.55 ± 0.27^b	0.61 ± 0.05^a	54.21 ± 5.16^a	267.37 ± 7.99^ab
Bread fortified with oyster shell	32.17 ± 4.04^a	7.99 ± 0.87^b	2.03 ± 0.34^a	2.45 ± 0.35^b	0.63 ± 0.08^a	54.73 ± 4.90^a	269.15 ± 8.07^a

Values of three independent repeats (n=3) are expressed as mean ± SD. Values with different letters in the same column are significant at p<0.05.