Properties and characteristics of steam-exploded donkey bone powder and corresponding whole wheat cookies

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry: X Pub Date : 2024-09-11 DOI:10.1016/j.fochx.2024.101826

Yue Li , Xinru Qiu , Yuanshuai Jiang , Feng Kong , Guiqin Liu

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Abstract

Steam explosion was found to be the most effective preparation method for donkey bone powder, compared with non-treatment, autoclave and steam processing. And the effect of steam-exploded donkey bone powder (SEDBP) on the quality characteristics of whole wheat cookies was evaluated. Compared with untreated powder, particle size of SEDBP was reduced by 55.60 %, while oil- and water-holding capacity, water solubility and ABTS radical-scavenging rate significantly increased by 13.94 %, 26.86 %, 298.26 % and 91.47 %, respectively. Steam explosion enhanced protein digestibility from 32.17 % to 71.43 %, increased the Ca²⁺ release rate from 37.47 % to 47.82 %, and increased the release of 11 amino acids during digestion. SEDBP reduced the solvent retention capacity of flour blends and improved the color, hardness and spread ratio of whole wheat cookies. Cookies with 30 % SEDBP addition had better flavor, texture and scored the highest on overall acceptability. The results will help expand animal bone applications and develop nutrition-fortified foods.

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蒸爆驴骨粉和相应全麦饼干的性能和特点

与未经处理、高压灭菌和蒸汽处理相比，蒸爆驴骨粉是最有效的驴骨粉制备方法。研究还评估了蒸汽爆破驴骨粉（SEDBP）对全麦饼干质量特性的影响。与未经处理的驴骨粉相比，SEDBP 的粒度降低了 55.60%，而持油性、持水性、水溶性和 ABTS 自由基清除率则分别显著提高了 13.94%、26.86%、298.26% 和 91.47%。汽爆可将蛋白质消化率从 32.17 % 提高到 71.43 %，将 Ca2+ 释放率从 37.47 % 提高到 47.82 %，并增加了 11 种氨基酸在消化过程中的释放量。SEDBP 降低了混合面粉的溶剂保留能力，改善了全麦饼干的色泽、硬度和铺展率。添加了 30% SEDBP 的饼干具有更好的风味和口感，在整体可接受性方面得分最高。这些结果将有助于扩大动物骨骼的应用范围和开发营养强化食品。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.