Production pudding formulated with eggshell supplementation

Eggshells are often classified as kitchen waste; however, due to their chemical composition, they represent a valuable by-product with significant biofunctional potential. Comprising approximately 95% calcium carbonate (CaCO₃), eggshells also contain trace amounts of various essential elements. With the growing emphasis on sustainability in the field of gastronomy and the implementation of policies aimed at reducing food waste, there is increasing interest in re-evaluating such food byproducts. This study investigates the impact of incorporating powdered eggshell at a rate of 6% into a pudding formulation, focusing on changes in the product's sensory, nutritional, and physicochemical properties. It also aims to assess the potential contribution of this approach to sustainable food systems. The powdered eggshell was prepared under hygienic conditions and added to the pudding formulation. Both control and experimental samples were subjected to sensory, chemical, and microbiological analyses. Sensory evaluations revealed that the pudding enriched with powdered eggshell received similar scores in terms of chewiness and taste, but was rated higher in overall acceptability. These findings suggest that powdered eggshell can enhance consumer satisfaction without negatively affecting sensory quality. Nutritional analysis demonstrated that the addition of powdered eggshell significantly enriched the product's mineral content without compromising microbial safety. A notable increase in calcium content was observed, with the powdered eggshell-enriched pudding containing approximately 5,296.67 mg of calcium per 100 grams, thus qualifying as a functional calcium source. Physicochemical assessments indicated that the product maintained a homogeneous texture and possessed characteristics that may contribute to an extended shelf life. Additionally, significant increases were observed in the levels of minerals such as magnesium, phosphorus, potassium, sodium, and sulfur, as well as trace elements including iron, zinc, and manganese. Heavy metal analyses confirmed that all values remained within safe limits. As a result, the pudding enriched with powdered eggshell gained value both nutritionally and functionally, while also offering chefs an example of waste utilization in the kitchen in line with environmental sustainability principles. By providing an alternative calcium source for individuals who cannot consume animal derived milk and those following a vegetarian diet, this application contributes to environmental awareness through the transformation of food waste into functional products. It holds the potential to inspire innovative studies in the field of gastronomy. It is anticipated that powdered eggshell can similarly be used as a functional ingredient in various other food products, and in this context, the study aims to lay a foundation for future research.