Physicochemical,microbial, and sensory properties of nanopowdered eggshell-supplemented yogurt during storage

This study was carried out to investigate the possibility of adding nanopowdered eggshell (NPES) into yogurt to improve the functionality of yogurt and the effects of adding NPES on the physicochemical, microbial, and sensory properties of the products during storage. The pH and mean lactic acid bacteria counts of NPES-added (0.15–0.45%, wt/vol) yogurt ranged from 4.31 to 4.66 and from 6.56 × 10⁸ to 8.56 × 10⁸ cfu/mL, respectively, whereas these values ranged from 4.13 to 4.44 and 8.46 × 10⁸ to 1.39 × 10⁹, respectively, for the control samples during storage at 5°C for 16 d, which indicates a prolonged shelf-life with NPES-supplemented yogurt. Color analysis showed that the lightness (L*) and position between red and green (a*) values were not significantly influenced by the addition of NPES. However, the position between yellow and blue (b*) value significantly increased with the addition of the concentration (0.45%, wt/vol) of NPES at d 16 of storage. Sensory evaluation revealed that NPES-added yogurts showed a notably less sourness score and a higher astringency score than the control. An earthy flavor was higher in 0.45% NPES-supplemented yogurt compared with the control. Based on the results obtained from the current study, the concentration (0.15 to 0.30%, wt/vol) of NPES can be used to formulate NPES-supplemented yogurt without any significant adverse effects on the physicochemical, microbial, and sensory properties.