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

Table 7

Alkaline water retention capacity of the control bread and breads fortified with skim milk and egg shell and oyster shell powders.

	Alkaline water retention capacity (AWRC%)
	At zero time	After 24 h	Rate of decrease (%)	After 48 h	Rate of decrease (%)
Control bread	361.64 ± 31.61^bc	259.39 ± 15.16^d	28.27	211.16 ± 8.66^d	47.61
Bread fortified with skim milk	405.86 ± 44.43^a	325.91 ± 21.14^a	19.69	277.29 ± 19.70^a	31.67
Bread fortified with egg shell	387.55 ± 30.71^ab	286.33 ± 17.16^bc	26.11	228.47 ± 10.24^c	41.04
Bread fortified with oyster shell	395.86 ± 35.14^a	306.65 ± 18.22^ab	22.53	248.43 ± 14.65^b	37.24

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