Desenvolvimento de bolo muffin usando farinha da casca de ovo: uma abordagem sustentável

Abstract

The use of egg by-products for flour production is an interesting practice that can contribute to reducing food waste and adding value to egg waste. Flour produced from egg by-products can be used in both the food industry and homemade recipes. Eggshells are rich in calcium, making them an excellent source of this mineral. Considering the importance of utilizing this waste to reduce eggshell deposition and increase the nutritional value of food formulations, this study aimed to obtain eggshell flour for the production of muffin-type cakes with partial substitution of wheat flour with eggshell flour. Muffin-type cakes are an excellent popular option for incorporating innovative ingredients as they can be found in bakeries, cafes, and supermarkets. This study addressed the process of obtaining the flour and the muffin cake; market research was conducted to evaluate the purchase intention if the cake were available in the market. A simplified layout of the industry was created, along with mass and energy balances, the development of the nutritional information table for the product. An economic analysis was also conducted, considering equipment, energy costs, labor, and raw materials, to assess the financial feasibility. Based on all these data, it was possible to estimate the final value of a 300 g cake package, which was R$5.25, generating a profit of 60% per unit. This selling price was estimated according to a survey of prices of similar products available in the market. Therefore, eggshell flour can be considered a promising strategy for making cakes as it fully utilizes and promotes sustainability in cooking.