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Product characteristics and quality of bovine blood‐enriched dried vegetable paste
Author(s) -
Faria da Rocha Silvia,
Kappaun Rodrigues Marla Cristina,
Legemann Monte Micheli,
Quites Larrosa Ana Paula,
de Almeida Pinto Luiz Antonio
Publication year - 2014
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6678
Subject(s) - food science , chemistry
Abstract BACKGROUND The aim of this study was to evaluate a preparation of vegetable paste with bovine blood in order to maximize the protein content using linear programming, and to analyze the product characteristics and quality of bovine blood‐enriched vegetable paste dried in a spouted bed. The drying experiments were performed by evaluating the effects of inlet air temperature, paste flow rate and paste solids concentration on the dried product characteristics and quality (functional and nutritional properties). RESULTS The vegetable paste enriched with bovine blood was a good source of protein (∼0.20 g g −1 , dry basis), and the linear programming was adequate to select the constituents (carrot, onion, potato, kale, tomato, soybean oil and bovine blood) and optimize their quantities. The drying conditions of bovine blood‐enriched vegetable paste in the spouted bed that gave the best product characteristics were an air temperature of 110 °C and a paste flow rate of 600 mL h −1 with 0.07 g g −1 solids concentration. CONCLUSION The addition of bovine blood to vegetable paste by linear programming increased the protein content of the paste and improved its functional properties and digestibility. The powder obtained from the spouted bed drier showed suitable functional and nutritional properties and was also a good source of antioxidant compounds. © 2014 Society of Chemical Industry