AI Article Synopsis

  • Steam explosion is the best method for preparing donkey bone powder, outperforming other treatments like autoclaving and steaming.
  • The steam-exploded donkey bone powder (SEDBP) significantly improves whole wheat cookies by reducing particle size and enhancing properties such as oil and water retention, solubility, and antioxidant activity.
  • Cookies made with 30% SEDBP had superior flavor and texture, plus improved nutritional benefits, which could lead to new uses for animal bones in fortified foods.

Article 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 Ca 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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Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11424784PMC
http://dx.doi.org/10.1016/j.fochx.2024.101826DOI Listing

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