Formulation, characterisation and sensory evaluation ofBio‐Cal instant jelly fortified with chicken bone‐based nano‐biogenic hydroxyapatite

This study was aimed to develop Bio‐Cal instant jelly enriched with nano‐biogenic hydroxyapatite (HAp) that was extracted from chicken bone bio‐waste. For HAp preparation, collected sample was proceeded for washing, drying, grinding, sieving, sintering (750°C) and ultra‐sonication. Resultant HAp was...

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Bibliographic Details
Published in:International journal of food science & technology 2022-08, Vol.57 (8), p.5319-5328
Main Authors: Saba Liaqat, Ahmed, Zaheer
Format: Article
Language:English
Subjects:
Atomic absorption spectroscopy
Biomedical materials
Calcium
Chickens
Crystals
Drying
Fourier analysis
Fourier transforms
Hydroxyapatite
Infrared spectroscopy
Scanning electron microscopy
Sensory evaluation
Sonication
Spectral analysis
Spectrum analysis
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Summary:This study was aimed to develop Bio‐Cal instant jelly enriched with nano‐biogenic hydroxyapatite (HAp) that was extracted from chicken bone bio‐waste. For HAp preparation, collected sample was proceeded for washing, drying, grinding, sieving, sintering (750°C) and ultra‐sonication. Resultant HAp was characterised by spectroscopy techniques. The Fourier transform infrared spectroscopy (FTIR) peak of PO43‐ was visible at 1019.76 cm−1 in nano‐biogenic HAp that corresponds to existence of calcium salt. Particle size ranged from 100 to 800 nm, whereas calcium content was found 26.9 ± 0.09 ppm by Atomic absorption spectroscopy (AAS). Scanning electron microscopy (SEM) confirmed irregular agglomerated nano‐sized crystals while X‐Ray diffraction (XRD) presented crystalline behaviour at 2θ with intensity 213 a.u. The Ca/P ratio based on Laser‐induced breakdown spectroscopy (LIBS) analysis was 1.82. HAp was further used to develop Bio‐Cal instant jelly with four different formulations; 0%, 0.33%, 0.66% and 1%. Texture profile analysis (TPA) was done to determine cohesiveness, adhesiveness and elasticity of jelly, whereas viscosity ranged from 0.68 ± 0.01 to 0.89 ± 0.01 mm. pH of all formulations lied within the range of 5.52 ± 0.04 to 5.57 ± 0.01. The best acceptability of jelly was seen in ‘nano‐biogenic HAp‐A1’ formulation with mean 7.87 ± 0.35 that may play significant role in minimising calcium risk among end‐users.
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.15861