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

The aim of this study is to determine the some physicochemical (proximate composition, pH and a 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 ( and ) have been boiled to get the bone broth.

The Effects of Potato Puree and Bread Crumbs on Some Quality Characteristics of Low Fat Meatballs.

The purpose of this study was to determine the effects of using different amounts of potato puree (PP) (10 or 20%) and 10% bread crumbs (BC) as an extender and also control samples (C) with no added extender on chemical composition, energy values, cooking analyses, colour measurements, water holding capacity (WHC), penetration values, thiobarbituric acid value (TBA) and sensory analyses of meatballs. Meatball samples were cooked in a pre-heated 180℃ electric oven. Uncooked meatballs formulated with 20% PP had the highest moisture content.