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

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

SUBMITTER: Li Y 

PROVIDER: S-EPMC11424784 | biostudies-literature | 2024 Dec

REPOSITORIES: biostudies-literature