Production of Bone Broth Powder with Spray Drying Using Three Different Carrier Agents

• 발행기관: 한국축산식품학회
• 저자명: Ergezer Haluk Kara Yeliz Ö zü nlü Orhan
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제38권 제6호, 1273~1285쪽, 전체 13쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2018.12.31

영문 초록

The aim of this study is to determine the some physicochemical (proximate composition, pH and aw values) and reconstitution (wettability, dispersibility and solubility index (SI)) properties of spray-dried bone broth powder (BBP) along with the effects of the addition of different carrier agents. Subsequently, the powdered products were stored to determine the storage stability (pH, lipid oxidation, color, browning index) for 3 mon at –18℃. For this purpose, firstly marrow-containing bones (Os femur and Os humerus) have been boiled to get the bone broth. Three different emulsions were respectively prepared (1) 20% maltodextrin (MD) added BBP, (2) 20% whey powder isolate (WPI) added BBP and (3) 10% MD and 10% WPI added BBP and the emulsions were dried using a spray-dryer with 185℃ inlet and 95℃ outlet temperature. The proximate composition and reconstitution properties of BBP were found statistically different (p<0.05) depending on the use of different carrier agents. MD added BBP showed uniform and smooth morphology. The color, browning index, thiobarbituric acid reactive substances (TBARS) and pH values of BBP significantly changed (p<0.05) during storage. In conclusion, both the results of physicochemical and storage period analyses showed that the most suitable encapsulation material in the production of the bone broth powder is MD.

목차

Introduction

Materials and Methods

Results and Discussion

Conclusion

키워드

bone broth encapsulation spray-dryer