INFLUENCE OF CHICKEN EGGSHELL POWDER AS AN ALTERNATIVE COAGULANT ON THE YIELD AND TEXTURAL CHARACTERISTICS OF TOFU

Van T. A. Nguyen; Vuong D.  Nguyen; Quoc  L. P. T.

doi:10.11113/jurnalteknologi.v85.17743

Authors

Van T. A. Nguyen Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Vietnam
Vuong D. Nguyen Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Vietnam
Quoc L. P. T. Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Vietnam

DOI:

https://doi.org/10.11113/jurnalteknologi.v85.17743

Keywords:

Eggshell powder, liquid nigari, tofu, texture profile

Abstract

Daily consumption of chicken eggs produces a vast number of eggshells byproducts which are a rich source of calcium salt. This paper investigated the potential of eggshell powder from eggshell byproducts as an alternative coagulant in the tofu preparation process. The eggshell powder was successfully obtained and analyzed with calcium salt (CaCO₃) of 74.7% followed by calcium of 17.48%. Liquid nigari as a coagulant was evaluated and showed better tofu yield (143.24 ± 1.68 g/ 100 g) at 2% of addition to the soybean milk. The tofu prepared with 2% liquid nigari and 0.25% eggshell powder showed a higher yield (154.79 ± 3.56 g/100 g) as well as the improvement of texture profile of resulting tofu with hardness of 19.1 ± 2.02 N, cohesiveness of 0.26, and springiness of 13.5 ± 0.06 mm. The studied tofu was obviously observed to have better textural characteristics than two samples of tofu prepared by traditional methods. The result suggested that eggshell powder could be a promising alternative coagulant for tofu preparation.

References

Waheed, M., Butt, M. S., Shehzad, A., Adzahan, N. M., Shabbir, M. A., Suleria, H. A. R. and Aadil, R. M. 2019. Eggshell Calcium: A Cheap Alternative to Expensive Supplements. Trends in Food Science and Technology. 91: 219-230. Doi: https://doi.org/10.1016/j.tifs.2019.07.021.

Philippidis, G., Sartori, M., Ferrari, E. and M’Barek, R. 2019. Waste Not, Want Not: A Bio-economic Impact Assessment of Household Food Waste Reductions in the EU. Resources, Conservation and Recycling. 146: 514-522.

Doi: https://doi.org/10.1016/j.resconrec.2019.04.016.

FAO. 2011. Global Food Glosses and Food Waste.

Ajala, E. O., Eletta, O. A. and Oyeniyi, S. K. 2018. Characterization and Evaluation of Chicken Eggshell for Use as a Bio-resource. Arid Zone Journal of Engineering, Technology and Environment. 14(1): 26-40.

Murakami, F. S., Rodrigues, P. O., Campos, C. M. T. D and Silva, M. A. S. 2007. Physicochemical Study of CaCO3 from Egg Shells. Food Science and Technology. 27(3): 658-662. Doi: https://doi.org/10.1590/S0101-20612007000300035.

Oliveira, D. A., Benelli, P. and Amante, E. R. 2013. A Literature Review on Adding Value to Solid Residues: Egg Shells. Journal of Cleaner Production. 46: 42-47.

Doi: https://doi.org/10.1016/j.jclepro.2012.09.045.

Hou, Y., Shavandi, A., Carne, A., Bekhit, A. A., Ng, T. B., Cheung, R. C. F. and Bekhit, A. E. D. A. 2016. Marine Shells: Potential Opportunities for Extraction of Functional and Health-promoting Materials. Critical Reviews in Environmental Science and Technology. 46(11-12): 1047-1116. Doi: https://doi.org/10.1080/10643389.2016.1202669.

Jia, H. X., Han, J. H., Li, H. Z., Liang, D., Deng, T. T. and Chang, S. Y. 2016. Mineral Intake in Urban Pregnant Women from Base Diet, Fortified Foods, and Food Supplements: Focus on Calcium, Iron, and Zinc. Biomedical and Environmental Sciences. 29(12): 898-901. https://doi.org/ 10.3967/ bes2016.120.

Bartter, J., Diffey, H., Yeung, Y. H., O'Leary, F., Häsler, B., Maulaga, W. and Alders, R. 2018. Use of Chicken Eggshell to Improve Dietary Calcium Intake in Rural Sub‐saharan Africa. Maternal & Child Nutrition. 14 :12649.

Doi: https://doi.org/10.1111/mcn.12649.

Ray, S., Barman, A. K., Roy, P. K. and Singh, B. K. 2017. Chicken Eggshell Powder as Dietary Calcium Source in Chocolate Cakes. The Pharma Innovation. 6(9): 1-4.

Kobus-Cisowska, J., Szymanowska-Powałowska, D., Szymandera-Buszka, K., Rezler, R., Jarzębski, M., Szczepaniak, O., Marciniak, G., Jędrusek-Golińska, A. and Kobus-Moryson, M. 2020. Effect of Fortification with Calcium from Eggshells on Bioavailability, Quality, and Rheological Characteristics of Traditional Polish Bread Spread. Journal of Dairy Science. 103(8): 6918-6929. Doi: https://doi.org/ 10.3168/jds.2019-18027.

Świątkiewicz, S., Arczewska-Włosek, A., Krawczyk, J., Puchała, M. and Józefiak, D. 2015. Effects on Performance and Eggshell Quality of Particle Size of Calcium Sources in Laying Hens' Diets with Different Ca Concentrations. Archives Animal Breeding. 58(2): 301-307.

Doi: https://doi.org/10. 5194/aab-58-301-2015.

Wang, C., Johnson, L. A. and Wilson, L. A. 2003. Calcium Coagulation Properties of Hydrothermally Processed Soymilk. Journal of the American Oil Chemists' Society. 80(12): 1225-1229. Doi: https://doi.org/10.1007/s 11746 -003-0846-2.

Obatolu, V. A. 2008. Effect of Different Coagulants on Yield and Quality of Tofu from Soymilk. European Food Research and Technology. 226(3): 467-472. Doi: https://doi.org/10. 1007/s00217-006-0558-8.

Lu, J. Y., Carter, E. and Chung, R. A. 1980. Use of Calcium Salts for Soybean Curd Preparation. Journal of Food Science. 45(1): 32-34. Doi: https://doi.org/10.1111/j.1365-2621.1980.tb03864.x.

Sudarmo, S. M. and Lengkey, H. A. W. 2020. The Effect of Coagulant Type and Concentration on the Quality of Milk Tofu. Scientific Papers Series-Management, Economic Engineering in Agriculture and Rural Development. 20(4): 513-518.

Kim, Y. S., Choi, Y. M., Noh, D. O., Cho, S. Y. and Suh, H. J. 2007. The Effect of Oyster Shell Powder on the Extension of the Shelf Life of Tofu. Food Chemistry. 103(1): 155-160.

Doi: https://doi.org/10.1016/j.foodchem.2006.07.040.

Darmajana, D. A., Afifah, N. and Indriati, A. 2020. The Effect of Extraction Method and Types of Coagulants on the Results and Physicochemical Properties of Tofu. Food Science and Technology. 40: 677-682. https://doi.org/ 10.1590/fst.34719

Ho, W. F., Hsu, H. C., Hsu, S. K., Hung, C. W. and Wu, S. C. 2013. Calcium Phosphate Bioceramics Synthesized from Eggshell Powders through a Solid State Reaction. Ceramics International. 39(6): 6467-6473. Doi: https://doi.org/10. 1016/j.ceramint.2013.01.076.

Cai, T. D. and Chang, K. C. 1998. Characteristics of Production-scale Tofu as Affected by Soymilk Coagulation Method: Propeller Blade Size, Mixing Time and Coagulant Concentration. Food Research International. 31(4): 289-295. Doi: https://doi.org/10.1016/S0963-9969(98)00091-X.

Saio, K., Kamiya, M. and Watanabe, T. 1969. Food Processing Characteristics of Soybean 11s and 7s Proteins: Part I. Effect of Difference of Protein Components among Soybean Varieties on Formation of Tofu-gel. Agricultural and Biological Chemistry. 33(9): 1301-1308. Doi: https://doi .org/10.1080/00021369.1969.10859465.

Cree, D. and Rutter, A. 2015. Sustainable Bio-inspired Limestone Eggshell Powder for Potential Industrialized Applications. ACS Sustainable Chemistry & Engineering. 3(5): 941-949. Doi: https://doi.org/10.1021 /acssuschemeng.5b00035.

Hunton, P. 2005. Research on Eggshell Structure and Quality: An Historical Overview. Brazilian Journal of Poultry Science. 7: 67-71. Doi: https://doi.org/10.1590/S1516-635X2005000200001.

Zhu, Q., Wu, F., Saito, M., Tatsumi, E. and Yin, L. 2016. Effect of Magnesium Salt Concentration in Water-in-oil Emulsions on the Physical Properties and Microstructure of Tofu. Food Chemistry. 201: 197-204. Doi: https://doi.org/10.1016/j. foodchem.2016.01.065.

Shi, Y. G., Yang, Y., Piekoszewski, W., Zeng, J. H., Guan, H. N., Wang, B., Liu, L. L., Zhu, X. Q., Chen, F. L. and Zhang, N. 2020. Influence of Four Different Coagulants on the Physicochemical Properties, Textural Characteristics and Flavour of Tofu. International Journal of Food Science & Technology. 55(3): 1218-1229. Doi: https://doi.org/10.1111 /ijfs.14357.

Kao, F. J., Su, N. W. and Lee, M. H. 2003. Effect of Calcium Sulfate Concentration in Soymilk on the Microstructure of Firm Tofu and the Protein Constitutions in Tofu Whey. Journal of Agricultural and Food Chemistry. 51(21): 6211-6216. Doi: https://doi.org/10.1021/jf0342021.

Cai, T. D., Chang, K. C., Shih, M. C., Hou, H. J. and Ji, M. 1997. Comparison of Bench and Production Scale Methods for Making Soymilk and Tofu from 13 Soybean Varieties. Food Research International. 30(9): 659-668.

Doi: https://doi.org/10.1016/S0963-9969(98)00032-5.

Li, J., Cheng, Y., Tatsumi, E., Saito, M. and Yin, L. 2014. The Use of W/O/W Controlled-release Coagulants to Improve the Quality of Bittern-solidified Tofu. Food Hydrocolloids. 35: 627-635. Doi: https://doi.org/10.1016/j.foodhyd.2013.08.002.

Shen, Y. R. and Kuo, M. I. 2017. Effects of Different Carrageenan Types on the Rheological and Water-holding Properties of Tofu. LWT. 78: 122-128. Doi: https://doi.org/10. 1016/j.lwt.2016.12.038.

Li Tay, S., Yao Tan, H. and Perera, C. 2006. The Coagulating Effects of Cations and Anions on Soy Protein. International Journal of Food Properties. 9(2): 317-323.

Doi: https://doi.org/10.1080/10942910600596340.

Prabhakaran, M. P., Perera, C. O. and Valiyaveettil, S. 2006. Effect of Different Coagulants on the Isoflavone Levels and Physical Properties of Prepared Firm Tofu. Food Chemistry. 99(3): 492-499. Doi: https://doi.org/10.1016/j. foodchem.2005.08.011.

Noh, E. J., Park, S. Y., Pak, J. I., Hong, S. T. and Yun, S. E. 2005. Coagulation of Soymilk and Quality of Tofu as Affected by Freeze Treatment of Soybeans. Food Chemistry. 91(4): 715-721. Doi: https://doi.org/10.1016/j .foodchem.2004.06.050

Sun, X. D. and Arntfield, S. D. 2012. Molecular Forces Involved in Heat-induced Pea Protein Gelation: Effects of Various Reagents on the Rheological Properties of Salt-extracted Pea Protein Gels. Food Hydrocolloids. 28(2): 325-332. Doi: https://doi.org/10.1016/j.foodhyd.2011.12.014.

Joo, K. H. and Cavender, G. A. 2020. Investigation of Tofu Products Coagulated with Trimagnesium Citrate as a Novel Alternative to Nigari and Gypsum: Comparison of Physical Properties and Consumer Preference. LWT. 118: 108819.

Doi: https://doi.org/10.1016/j.lwt.2019.108819.

Zuo, F., Chen, Z., Shi, X., Wang, R. and Guo, S. 2016. Yield and Textural Properties of Tofu as Affected by Soymilk Coagulation Prepared by a High-temperature Pressure Cooking Process. Food Chemistry. 213: 561-566.

Doi: https://doi.org/10.1016/j.foodchem.2016.07.008.

Hou, H. J. and Chang, K. C. 2003. Yield and Textural Properties of Tofu as Affected by the Changes of Phytate Content during Soybean Storage. Journal of Food Science. 68(4): 1185-1191. Doi: https://doi.org/10.1111/j .1365-2621.2003.tb09622.x.

Zhao, Y. Y., Cao, F. H., Li, X. J., Mu, D. D., Zhong, X. Y., Jiang, S. T., Zheng, Z. and Luo, S. Z. 2020. Effects of Different Salts on the Gelation Behaviour and Mechanical Properties of Citric Acid‐induced Tofu. International Journal of Food Science & Technology. 55(2): 785-794.

Doi: https://doi.org/10.1111/ijfs.14348.