Development of Wheat Flour Tortilla Chips Fortified with Eggshell Powder

Chan, Ven Jane (2025) Development of Wheat Flour Tortilla Chips Fortified with Eggshell Powder. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

In recent years, the demand for healthy snacks has increased, driving the development of new products containing health-promoting components. Eggshells, a byproduct of the food industry, offer great potential as a functional food ingredient, being rich in calcium, which is needed for bone health. This study investigates the effects of incorporating eggshell powder (ESP) into wheat flour tortilla chips on its nutritional profile, physicochemical characteristics, and sensory properties. ESP was incorporated into wheat flour tortilla chips at level 0% (control), 1% (F1), and 2% (F2) based on the weight of wheat flour. A boiling process for 30 min was applied to the eggshells to eliminate surface microbial contamination. Calcium content was determined using the atomic absorption spectrometric method, while the sensory attributes were assessed by 40 panelists using a 9-point hedonic scale. The results showed that the addition of ESP significantly (p < 0.05) increased the ash and calcium contents in the fortified tortilla chips. Specifically, the calcium content reached 223.37 mg/100g and 412.05 mg/100g for F1 and F2, respectively. F2 tortilla chips, containing 2% ESP, achieved an overall acceptability score of 7.83 out of 9 and were the most preferred across all sensory qualities, including appearance, flavor, hardness, and crispiness. Texture profile analysis also indicated a significant (p < 0.05) increase in fracturability with ESP addition. This study suggests that eggshell can serve as a functional ingredient to enhance minerals in food products, offering potential health benefits. Further modification of product formulation and processing conditions should be performed to further improve the overall quality, bioavailability of calcium in ESP of the food products incorporating ESP to enhance consumer appeal. Keywords: Eggshell powder, Calcium, Wheat flour tortilla chips, Product development