Quality characteristics of bone broth powder obtained through Refractance Window™ drying
The aim of this study was to produce bone broth powder with maximum efficiency and quality through Refractance Window™(RW) drying. Concentrated bone broth samples were dried at different water temperatures (50, 70 and 90 °C) and sample thicknesses (0.5 and 1 mm) and the quality properties of the obt...
Ausführliche Beschreibung
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| Autor*in: |
Aykın-Dinçer, Elif [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2021transfer abstract |
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| Übergeordnetes Werk: |
Enthalten in: Assessment of urban identity through a matrix of cultural landscapes - Ziyaee, Maryam ELSEVIER, 2017, an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST), Amsterdam [u.a.] |
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| Übergeordnetes Werk: |
volume:147 ; year:2021 ; pages:0 |
| Links: |
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| DOI / URN: |
10.1016/j.lwt.2021.111526 |
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| 520 | |a The aim of this study was to produce bone broth powder with maximum efficiency and quality through Refractance Window™(RW) drying. Concentrated bone broth samples were dried at different water temperatures (50, 70 and 90 °C) and sample thicknesses (0.5 and 1 mm) and the quality properties of the obtained powders were compared with those of freeze-dried powder. The thiobarbituric acid reactive substances (TBARS) value was higher in RW-dried powders and increased from 44.92 μmol MDA/kg to 61.13 μmol MDA/kg with the increase in the temperature. The solubility, bulk density and tapped density were also higher in RW-dried powders, and the parameters other than solubility increased with the increase in temperature, while they decreased with the increase in thickness. RW-dried powders had the lower turbidity value and L*, and higher a* and b* values indicating that these samples had a darker color and contained less undissolved particles. In addition, microbiological quality of powders increased as the temperature increased to 90 °C and as sample thickness decreased to 0.5 mm. Moreover, the sensory properties of the soups obtained from powders dried at 50–90 °C and 1 mm had higher scores. | ||
| 520 | |a The aim of this study was to produce bone broth powder with maximum efficiency and quality through Refractance Window™(RW) drying. Concentrated bone broth samples were dried at different water temperatures (50, 70 and 90 °C) and sample thicknesses (0.5 and 1 mm) and the quality properties of the obtained powders were compared with those of freeze-dried powder. The thiobarbituric acid reactive substances (TBARS) value was higher in RW-dried powders and increased from 44.92 μmol MDA/kg to 61.13 μmol MDA/kg with the increase in the temperature. The solubility, bulk density and tapped density were also higher in RW-dried powders, and the parameters other than solubility increased with the increase in temperature, while they decreased with the increase in thickness. RW-dried powders had the lower turbidity value and L*, and higher a* and b* values indicating that these samples had a darker color and contained less undissolved particles. In addition, microbiological quality of powders increased as the temperature increased to 90 °C and as sample thickness decreased to 0.5 mm. Moreover, the sensory properties of the soups obtained from powders dried at 50–90 °C and 1 mm had higher scores. | ||
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| 650 | 7 | |a Thickness |2 Elsevier | |
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10.1016/j.lwt.2021.111526 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001593.pica (DE-627)ELV054352444 (ELSEVIER)S0023-6438(21)00679-4 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Aykın-Dinçer, Elif verfasserin aut Quality characteristics of bone broth powder obtained through Refractance Window™ drying 2021transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The aim of this study was to produce bone broth powder with maximum efficiency and quality through Refractance Window™(RW) drying. Concentrated bone broth samples were dried at different water temperatures (50, 70 and 90 °C) and sample thicknesses (0.5 and 1 mm) and the quality properties of the obtained powders were compared with those of freeze-dried powder. The thiobarbituric acid reactive substances (TBARS) value was higher in RW-dried powders and increased from 44.92 μmol MDA/kg to 61.13 μmol MDA/kg with the increase in the temperature. The solubility, bulk density and tapped density were also higher in RW-dried powders, and the parameters other than solubility increased with the increase in temperature, while they decreased with the increase in thickness. RW-dried powders had the lower turbidity value and L*, and higher a* and b* values indicating that these samples had a darker color and contained less undissolved particles. In addition, microbiological quality of powders increased as the temperature increased to 90 °C and as sample thickness decreased to 0.5 mm. Moreover, the sensory properties of the soups obtained from powders dried at 50–90 °C and 1 mm had higher scores. The aim of this study was to produce bone broth powder with maximum efficiency and quality through Refractance Window™(RW) drying. Concentrated bone broth samples were dried at different water temperatures (50, 70 and 90 °C) and sample thicknesses (0.5 and 1 mm) and the quality properties of the obtained powders were compared with those of freeze-dried powder. The thiobarbituric acid reactive substances (TBARS) value was higher in RW-dried powders and increased from 44.92 μmol MDA/kg to 61.13 μmol MDA/kg with the increase in the temperature. The solubility, bulk density and tapped density were also higher in RW-dried powders, and the parameters other than solubility increased with the increase in temperature, while they decreased with the increase in thickness. RW-dried powders had the lower turbidity value and L*, and higher a* and b* values indicating that these samples had a darker color and contained less undissolved particles. In addition, microbiological quality of powders increased as the temperature increased to 90 °C and as sample thickness decreased to 0.5 mm. Moreover, the sensory properties of the soups obtained from powders dried at 50–90 °C and 1 mm had higher scores. Bone broth Elsevier Thickness Elsevier Temperature Elsevier Powder Elsevier Refractance Window™ drying Elsevier Özdemir, Merve oth Topuz, Ayhan oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:147 year:2021 pages:0 https://doi.org/10.1016/j.lwt.2021.111526 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 147 2021 0 |
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10.1016/j.lwt.2021.111526 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001593.pica (DE-627)ELV054352444 (ELSEVIER)S0023-6438(21)00679-4 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Aykın-Dinçer, Elif verfasserin aut Quality characteristics of bone broth powder obtained through Refractance Window™ drying 2021transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The aim of this study was to produce bone broth powder with maximum efficiency and quality through Refractance Window™(RW) drying. Concentrated bone broth samples were dried at different water temperatures (50, 70 and 90 °C) and sample thicknesses (0.5 and 1 mm) and the quality properties of the obtained powders were compared with those of freeze-dried powder. The thiobarbituric acid reactive substances (TBARS) value was higher in RW-dried powders and increased from 44.92 μmol MDA/kg to 61.13 μmol MDA/kg with the increase in the temperature. The solubility, bulk density and tapped density were also higher in RW-dried powders, and the parameters other than solubility increased with the increase in temperature, while they decreased with the increase in thickness. RW-dried powders had the lower turbidity value and L*, and higher a* and b* values indicating that these samples had a darker color and contained less undissolved particles. In addition, microbiological quality of powders increased as the temperature increased to 90 °C and as sample thickness decreased to 0.5 mm. Moreover, the sensory properties of the soups obtained from powders dried at 50–90 °C and 1 mm had higher scores. The aim of this study was to produce bone broth powder with maximum efficiency and quality through Refractance Window™(RW) drying. Concentrated bone broth samples were dried at different water temperatures (50, 70 and 90 °C) and sample thicknesses (0.5 and 1 mm) and the quality properties of the obtained powders were compared with those of freeze-dried powder. The thiobarbituric acid reactive substances (TBARS) value was higher in RW-dried powders and increased from 44.92 μmol MDA/kg to 61.13 μmol MDA/kg with the increase in the temperature. The solubility, bulk density and tapped density were also higher in RW-dried powders, and the parameters other than solubility increased with the increase in temperature, while they decreased with the increase in thickness. RW-dried powders had the lower turbidity value and L*, and higher a* and b* values indicating that these samples had a darker color and contained less undissolved particles. In addition, microbiological quality of powders increased as the temperature increased to 90 °C and as sample thickness decreased to 0.5 mm. Moreover, the sensory properties of the soups obtained from powders dried at 50–90 °C and 1 mm had higher scores. Bone broth Elsevier Thickness Elsevier Temperature Elsevier Powder Elsevier Refractance Window™ drying Elsevier Özdemir, Merve oth Topuz, Ayhan oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:147 year:2021 pages:0 https://doi.org/10.1016/j.lwt.2021.111526 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 147 2021 0 |
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10.1016/j.lwt.2021.111526 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001593.pica (DE-627)ELV054352444 (ELSEVIER)S0023-6438(21)00679-4 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Aykın-Dinçer, Elif verfasserin aut Quality characteristics of bone broth powder obtained through Refractance Window™ drying 2021transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The aim of this study was to produce bone broth powder with maximum efficiency and quality through Refractance Window™(RW) drying. Concentrated bone broth samples were dried at different water temperatures (50, 70 and 90 °C) and sample thicknesses (0.5 and 1 mm) and the quality properties of the obtained powders were compared with those of freeze-dried powder. The thiobarbituric acid reactive substances (TBARS) value was higher in RW-dried powders and increased from 44.92 μmol MDA/kg to 61.13 μmol MDA/kg with the increase in the temperature. The solubility, bulk density and tapped density were also higher in RW-dried powders, and the parameters other than solubility increased with the increase in temperature, while they decreased with the increase in thickness. RW-dried powders had the lower turbidity value and L*, and higher a* and b* values indicating that these samples had a darker color and contained less undissolved particles. In addition, microbiological quality of powders increased as the temperature increased to 90 °C and as sample thickness decreased to 0.5 mm. Moreover, the sensory properties of the soups obtained from powders dried at 50–90 °C and 1 mm had higher scores. The aim of this study was to produce bone broth powder with maximum efficiency and quality through Refractance Window™(RW) drying. Concentrated bone broth samples were dried at different water temperatures (50, 70 and 90 °C) and sample thicknesses (0.5 and 1 mm) and the quality properties of the obtained powders were compared with those of freeze-dried powder. The thiobarbituric acid reactive substances (TBARS) value was higher in RW-dried powders and increased from 44.92 μmol MDA/kg to 61.13 μmol MDA/kg with the increase in the temperature. The solubility, bulk density and tapped density were also higher in RW-dried powders, and the parameters other than solubility increased with the increase in temperature, while they decreased with the increase in thickness. RW-dried powders had the lower turbidity value and L*, and higher a* and b* values indicating that these samples had a darker color and contained less undissolved particles. In addition, microbiological quality of powders increased as the temperature increased to 90 °C and as sample thickness decreased to 0.5 mm. Moreover, the sensory properties of the soups obtained from powders dried at 50–90 °C and 1 mm had higher scores. Bone broth Elsevier Thickness Elsevier Temperature Elsevier Powder Elsevier Refractance Window™ drying Elsevier Özdemir, Merve oth Topuz, Ayhan oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:147 year:2021 pages:0 https://doi.org/10.1016/j.lwt.2021.111526 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 147 2021 0 |
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10.1016/j.lwt.2021.111526 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001593.pica (DE-627)ELV054352444 (ELSEVIER)S0023-6438(21)00679-4 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Aykın-Dinçer, Elif verfasserin aut Quality characteristics of bone broth powder obtained through Refractance Window™ drying 2021transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The aim of this study was to produce bone broth powder with maximum efficiency and quality through Refractance Window™(RW) drying. Concentrated bone broth samples were dried at different water temperatures (50, 70 and 90 °C) and sample thicknesses (0.5 and 1 mm) and the quality properties of the obtained powders were compared with those of freeze-dried powder. The thiobarbituric acid reactive substances (TBARS) value was higher in RW-dried powders and increased from 44.92 μmol MDA/kg to 61.13 μmol MDA/kg with the increase in the temperature. The solubility, bulk density and tapped density were also higher in RW-dried powders, and the parameters other than solubility increased with the increase in temperature, while they decreased with the increase in thickness. RW-dried powders had the lower turbidity value and L*, and higher a* and b* values indicating that these samples had a darker color and contained less undissolved particles. In addition, microbiological quality of powders increased as the temperature increased to 90 °C and as sample thickness decreased to 0.5 mm. Moreover, the sensory properties of the soups obtained from powders dried at 50–90 °C and 1 mm had higher scores. The aim of this study was to produce bone broth powder with maximum efficiency and quality through Refractance Window™(RW) drying. Concentrated bone broth samples were dried at different water temperatures (50, 70 and 90 °C) and sample thicknesses (0.5 and 1 mm) and the quality properties of the obtained powders were compared with those of freeze-dried powder. The thiobarbituric acid reactive substances (TBARS) value was higher in RW-dried powders and increased from 44.92 μmol MDA/kg to 61.13 μmol MDA/kg with the increase in the temperature. The solubility, bulk density and tapped density were also higher in RW-dried powders, and the parameters other than solubility increased with the increase in temperature, while they decreased with the increase in thickness. RW-dried powders had the lower turbidity value and L*, and higher a* and b* values indicating that these samples had a darker color and contained less undissolved particles. In addition, microbiological quality of powders increased as the temperature increased to 90 °C and as sample thickness decreased to 0.5 mm. Moreover, the sensory properties of the soups obtained from powders dried at 50–90 °C and 1 mm had higher scores. Bone broth Elsevier Thickness Elsevier Temperature Elsevier Powder Elsevier Refractance Window™ drying Elsevier Özdemir, Merve oth Topuz, Ayhan oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:147 year:2021 pages:0 https://doi.org/10.1016/j.lwt.2021.111526 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 147 2021 0 |
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10.1016/j.lwt.2021.111526 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001593.pica (DE-627)ELV054352444 (ELSEVIER)S0023-6438(21)00679-4 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Aykın-Dinçer, Elif verfasserin aut Quality characteristics of bone broth powder obtained through Refractance Window™ drying 2021transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The aim of this study was to produce bone broth powder with maximum efficiency and quality through Refractance Window™(RW) drying. Concentrated bone broth samples were dried at different water temperatures (50, 70 and 90 °C) and sample thicknesses (0.5 and 1 mm) and the quality properties of the obtained powders were compared with those of freeze-dried powder. The thiobarbituric acid reactive substances (TBARS) value was higher in RW-dried powders and increased from 44.92 μmol MDA/kg to 61.13 μmol MDA/kg with the increase in the temperature. The solubility, bulk density and tapped density were also higher in RW-dried powders, and the parameters other than solubility increased with the increase in temperature, while they decreased with the increase in thickness. RW-dried powders had the lower turbidity value and L*, and higher a* and b* values indicating that these samples had a darker color and contained less undissolved particles. In addition, microbiological quality of powders increased as the temperature increased to 90 °C and as sample thickness decreased to 0.5 mm. Moreover, the sensory properties of the soups obtained from powders dried at 50–90 °C and 1 mm had higher scores. The aim of this study was to produce bone broth powder with maximum efficiency and quality through Refractance Window™(RW) drying. Concentrated bone broth samples were dried at different water temperatures (50, 70 and 90 °C) and sample thicknesses (0.5 and 1 mm) and the quality properties of the obtained powders were compared with those of freeze-dried powder. The thiobarbituric acid reactive substances (TBARS) value was higher in RW-dried powders and increased from 44.92 μmol MDA/kg to 61.13 μmol MDA/kg with the increase in the temperature. The solubility, bulk density and tapped density were also higher in RW-dried powders, and the parameters other than solubility increased with the increase in temperature, while they decreased with the increase in thickness. RW-dried powders had the lower turbidity value and L*, and higher a* and b* values indicating that these samples had a darker color and contained less undissolved particles. In addition, microbiological quality of powders increased as the temperature increased to 90 °C and as sample thickness decreased to 0.5 mm. Moreover, the sensory properties of the soups obtained from powders dried at 50–90 °C and 1 mm had higher scores. Bone broth Elsevier Thickness Elsevier Temperature Elsevier Powder Elsevier Refractance Window™ drying Elsevier Özdemir, Merve oth Topuz, Ayhan oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:147 year:2021 pages:0 https://doi.org/10.1016/j.lwt.2021.111526 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 147 2021 0 |
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Concentrated bone broth samples were dried at different water temperatures (50, 70 and 90 °C) and sample thicknesses (0.5 and 1 mm) and the quality properties of the obtained powders were compared with those of freeze-dried powder. The thiobarbituric acid reactive substances (TBARS) value was higher in RW-dried powders and increased from 44.92 μmol MDA/kg to 61.13 μmol MDA/kg with the increase in the temperature. The solubility, bulk density and tapped density were also higher in RW-dried powders, and the parameters other than solubility increased with the increase in temperature, while they decreased with the increase in thickness. RW-dried powders had the lower turbidity value and L*, and higher a* and b* values indicating that these samples had a darker color and contained less undissolved particles. In addition, microbiological quality of powders increased as the temperature increased to 90 °C and as sample thickness decreased to 0.5 mm. 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quality characteristics of bone broth powder obtained through refractance window™ drying |
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Quality characteristics of bone broth powder obtained through Refractance Window™ drying |
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The aim of this study was to produce bone broth powder with maximum efficiency and quality through Refractance Window™(RW) drying. Concentrated bone broth samples were dried at different water temperatures (50, 70 and 90 °C) and sample thicknesses (0.5 and 1 mm) and the quality properties of the obtained powders were compared with those of freeze-dried powder. The thiobarbituric acid reactive substances (TBARS) value was higher in RW-dried powders and increased from 44.92 μmol MDA/kg to 61.13 μmol MDA/kg with the increase in the temperature. The solubility, bulk density and tapped density were also higher in RW-dried powders, and the parameters other than solubility increased with the increase in temperature, while they decreased with the increase in thickness. RW-dried powders had the lower turbidity value and L*, and higher a* and b* values indicating that these samples had a darker color and contained less undissolved particles. In addition, microbiological quality of powders increased as the temperature increased to 90 °C and as sample thickness decreased to 0.5 mm. Moreover, the sensory properties of the soups obtained from powders dried at 50–90 °C and 1 mm had higher scores. |
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The aim of this study was to produce bone broth powder with maximum efficiency and quality through Refractance Window™(RW) drying. Concentrated bone broth samples were dried at different water temperatures (50, 70 and 90 °C) and sample thicknesses (0.5 and 1 mm) and the quality properties of the obtained powders were compared with those of freeze-dried powder. The thiobarbituric acid reactive substances (TBARS) value was higher in RW-dried powders and increased from 44.92 μmol MDA/kg to 61.13 μmol MDA/kg with the increase in the temperature. The solubility, bulk density and tapped density were also higher in RW-dried powders, and the parameters other than solubility increased with the increase in temperature, while they decreased with the increase in thickness. RW-dried powders had the lower turbidity value and L*, and higher a* and b* values indicating that these samples had a darker color and contained less undissolved particles. In addition, microbiological quality of powders increased as the temperature increased to 90 °C and as sample thickness decreased to 0.5 mm. Moreover, the sensory properties of the soups obtained from powders dried at 50–90 °C and 1 mm had higher scores. |
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The aim of this study was to produce bone broth powder with maximum efficiency and quality through Refractance Window™(RW) drying. Concentrated bone broth samples were dried at different water temperatures (50, 70 and 90 °C) and sample thicknesses (0.5 and 1 mm) and the quality properties of the obtained powders were compared with those of freeze-dried powder. The thiobarbituric acid reactive substances (TBARS) value was higher in RW-dried powders and increased from 44.92 μmol MDA/kg to 61.13 μmol MDA/kg with the increase in the temperature. The solubility, bulk density and tapped density were also higher in RW-dried powders, and the parameters other than solubility increased with the increase in temperature, while they decreased with the increase in thickness. RW-dried powders had the lower turbidity value and L*, and higher a* and b* values indicating that these samples had a darker color and contained less undissolved particles. In addition, microbiological quality of powders increased as the temperature increased to 90 °C and as sample thickness decreased to 0.5 mm. Moreover, the sensory properties of the soups obtained from powders dried at 50–90 °C and 1 mm had higher scores. |
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