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

Table 6

Calcium, iron, zinc, and phosphorus contents in the control bread and breads fortified with skim milk and egg shell and oyster shell powders.

	Calcium		Iron		Zinc		Phosphorus
	Content	NF	Content	NF	Content	NF	Content	NF
Control bread	95.20 ± 3.62^c	11.9	3.58 ± 0.29^b	35.8	2.30 ± 0.29^c	23.01	237.66 ± 29.24^c	33.95
Bread fortified with skim milk	259.11 ± 18.15^ab	32.38	3.75 ± 0.25^ab	37.5	4.25 ± 0.39^a	42.5	440.56 ± 45.16^a	58.57
Bread fortified with egg shell	263.12 ± 23.12^a	32.89	4.31 ± 0.42^a	43.1	4.20 ± 0.41^a	42	423.51 ± 49.61^ab	60.50
Bread fortified with oyster shell	255.13 ± 21.19^ab	31.89	4.22 ± 0.35^a	42.2	4.17 ± 0.43^ab	41.7	415.70 ± 48.77^ab	59.38

Values of three independent repeats () are expressed as mean ± SD. Values with different letters in each column are significant at . NF: nutritional fact.