In the heart of Malaysia, researchers are turning a common kitchen waste into a valuable ingredient, potentially revolutionizing the gluten-free food industry. Rifai Ahmad, a food technologist at Universiti Teknologi MARA’s Negeri Sembilan campus, has been leading a study that could transform how we think about eggshells and gluten-free baking. His work, published in the BIO Web of Conferences, explores the use of eggshell powder in gluten-free mung bean biscuits, offering a sustainable solution to a growing problem.
Every year, the egg industry and households generate vast amounts of eggshell waste. Typically discarded, these shells are rich in calcium, a nutrient often lacking in gluten-free diets. Ahmad’s research, conducted with his team at the Food Technology Department, aims to give this waste a new purpose. “We’re not just looking at waste reduction,” Ahmad explains. “We’re exploring how to enhance the nutritional value and textural properties of gluten-free products.”
The study focuses on mung bean biscuits, a popular gluten-free option. By incorporating varying amounts of eggshell powder (ranging from 0% to 9%), the researchers observed significant changes in the biscuits’ properties. The addition of eggshell powder increased the biscuits’ hardness, requiring more force to break them. This could be a game-changer for manufacturers seeking to improve the texture of gluten-free products, which often struggle to match the mouthfeel of their gluten-containing counterparts.
Moreover, the eggshell powder reduced the moisture content and water activity of the biscuits. This is crucial for extending shelf life, a persistent challenge in the gluten-free market. “Lower water activity means the biscuits are less likely to spoil quickly,” Ahmad notes. “This could lead to significant savings for manufacturers and reduce food waste.”
But perhaps the most exciting finding is the sensory test results. Consumers showed no significant preference between biscuits with and without eggshell powder. This suggests that manufacturers can enhance the nutritional profile and texture of their products without compromising taste or consumer acceptance.
The implications for the food industry are vast. As the demand for gluten-free products continues to rise, driven by both celiac disease and non-celiac gluten sensitivity, the need for innovative, sustainable ingredients grows. Eggshell powder, abundant and often discarded, could be a key player in this market.
Ahmad’s research, published in the BIO Web of Conferences, opens the door to further exploration. “We’ve shown that eggshell powder can work in mung bean biscuits,” he says. “The next step is to see how it performs in other gluten-free products. The potential is enormous.”
For the energy sector, this research highlights the importance of circular economy principles. By finding new uses for waste products, industries can reduce their environmental impact and create new revenue streams. As Ahmad and his team continue their work, the food industry watches closely, eager to see how eggshells might crack open new opportunities.
The future of gluten-free baking could be hiding in plain sight, in the humble eggshell. As Ahmad’s research gains traction, we may soon see eggshell-enriched products hitting the shelves, offering consumers a tastier, more sustainable choice. The journey from waste to wonder is just beginning, and the possibilities are as vast as the calcium-rich shells themselves.