Changes in the flow properties of potato starch supplemented with super-fine eggshell powder

• Published in: Food Science and Technology Research Vol. 30; no. 2; pp. 141 - 150
• Main Authors: Nei, Daisuke, Kamata, Tatsuki, Ando, Yasumasa
• Format: Journal Article
• Language: English
• Published: Tsukuba Japanese Society for Food Science and Technology 01.01.2024; Japan Science and Technology Agency
• Subjects: Angle of repose; bulk property; Egg shells; eggshell; Flow; flow property; Food additives; Food production; Landfills; pasting property; potato starch; Potatoes; Powder; Shear properties; Starch; Vegetables; Waste disposal sites
• ISSN: 1344-6606; 1881-3984
• DOI: 10.3136/fstr.FSTR-D-23-00194

Tons of eggshell waste contribute to the reduction in landfill capacity worldwide. This situation necessitates the development of diverse applications to expand their effective use. To develop new applications for eggshell, this study investigated the effects of eggshell powder on the flow properties of potato starch. Changes in the flow properties were evaluated by adding fine eggshell powder to potato starch at a concentration of 0.5–2.0 % (w/w). The angle of repose of potato starch without eggshell powder was 63 °. However, it decreased to 38 ° following the addition of eggshell powder at 2.0 % (w/w). In addition, eggshell powder positively affected the dynamic flow, bulk, and shear properties, indicating improvement in the flow properties of potato starch. Furthermore, eggshell powder changed the pasting properties of potato starch, with low and stable viscosities observed during heating. The findings demonstrate that the addition of eggshell powder improves the flow properties of potato starch. This could expand the applicability of this powder as an additive in food production.