Effect of different drying methods on the characteristics of chicken powder added with basil during storage

Xu, Kejing; Zhang, Min; Ju, Ronghua; Mujumdar, Arun S.; Liu, Yaping

doi:10.1080/07373937.2021.1908344

Cited by 3 publications

(4 citation statements)

References 36 publications

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“…4 Chicken powder, which serves as a value-added product, is derived from dehydrated chicken breast, is rich in nutritional content, and enhances the profitability of the chicken product. 5 Chicken powder, as a fortifying agent, is a cost-effective source of animal protein for a child's diet. Apart from its affordability, it also provides vital micronutrients and high-quality animal protein.…”

Section: ■ Introductionmentioning

confidence: 99%

“…Recent trends show a growing consumer preference for chicken breast because it is low in fat and high in protein . Chicken powder, which serves as a value-added product, is derived from dehydrated chicken breast, is rich in nutritional content, and enhances the profitability of the chicken product . Chicken powder, as a fortifying agent, is a cost-effective source of animal protein for a child’s diet.…”

Section: Introductionmentioning

confidence: 99%

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Exploring Multifaceted Changes in Physicochemical and Nutritional Attributes of Chicken Breast Powder under Cold Plasma Treatment

Sharma,

Gusain,

Pandey

et al. 2024

ACS Food Sci. Technol.

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In the present investigation, the impact of nonthermal, cold plasma treatment on the physicochemical, nutritional, functional, thermal, and amino acid composition of chicken breast powder (CB P ) was analyzed. CB P samples underwent treatment with plasma generated by a dielectric barrier discharge (DBD) plasma source at 9 kV for 5, 10, and 15 min. The protein content of CB P increased with prolonged treatment durations. Additionally, both tap and bulk density exhibited a declining trend, while flow characteristics, including Carr's index and Hausner ratio, approached standard reference values. These findings suggest that the flowability may be marginally enhanced with longer cold plasma treatment times. Color analysis showed an elevation in total color difference (TCD) from CP-5 (0.71) to CP-15 (1.49), followed by a reduction in white index (WI) and an increase in chroma (C) and yellow index (YI). The results of differential scanning calorimetry (DSC) indicated that the thermostability of treated CBP is likely influenced by variations in the protein structure and conformation. The micrographs and diffractograms displayed microstructural changes in the protein and crystallinity of CBP, respectively. The amount of essential amino acids, including histidine, threonine, valine, phenylalanine, leucine, isoleucine, and lysine, decreased with an increased treatment time. Overall, cold plasma treatment improved the physicochemical, nutritional, functional, and thermal properties of CBP, rendering it suitable for the preparation of various food products, such as bread, biscuits, cookies, soup mixes, etc., with enhanced quality characteristics.

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Section: ■ Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Exploring Multifaceted Changes in Physicochemical and Nutritional Attributes of Chicken Breast Powder under Cold Plasma Treatment

Sharma,

Gusain,

Pandey

et al. 2024

ACS Food Sci. Technol.

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show abstract

“…For the chicken breast powder, there is no study on the effect of different drying methods on the properties of the chicken breast powder. However, there is only the manufacturing of chicken powder in other parts of chicken including broiler meat (Aslam et al, 2000), chicken drumstick (Ilansuriyan et al, 2015), chicken skin (Wan Omar & Sarbon, 2016), or even chicken with the addition of herbs such as basil (Xu et al, 2021). For instance, in terms of normal broiler meat, according to Aslam et al (2000), the moisture content of chicken meat is found to be approximately 3.5 %, while the protein content is about 81% and the fat content is about 10.5%.…”

Section: Effect Of Different Drying Methods On Physicochemical Proper...mentioning

confidence: 99%

“…Although they showed low water holding capacity and oil holding capacity, they possessed higher solubility, foaming capacity and emulsifying capacity since it is a hydrolysate which is the powder that is easily reconstituted or soluble in water. Lastly, for chicken with the addition of herbs, according to Xu et al (2021), they produced basil added chicken powder with three different drying methods including hot air drying, microwave vacuum drying and radio frequency drying, and determined functional properties and antioxidant activities. The results reported that all dried basil added chicken powder exhibited a similar trend with the decrease in solubility and increase in hygroscopicity over a period of time.…”

Section: Effect Of Different Drying Methods On Physicochemical Proper...mentioning

confidence: 99%

Effect of drying process on functional properties of chicken breast powder and application in high protein pancake

Thassanasuttiwong

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Drying is one of food preservative methods. However, several drying methods are applied using different drying conditions and techniques that could affect the quality and functional properties of dried products. Chicken breast powder is an upcoming alternative high protein source to replace the consumption of whey protein powder, especially Asian people who are lactose intolerant. Therefore, this presentation aimed to prepare and compare three types of dried chicken breast powder produced from different drying methods.�Physical properties of low lactose and protein rich pancakes using chicken breast powder were then determined. There are three drying methods all operated at 65 ?C to prepare chicken breast powder including conventional hot air drying, vacuum drying and low pressure superheated steam drying.�For the result, in terms of drying time, the vacuum drying method required the shortest drying time (4 hours) compared to others, whereas, low-pressure superheated steam drying took longer drying time (7 hours) since the superheated steam continuously supplied during drying, so there is condensation on surface of product and caused moisture reuptake. In addition, low pressure superheated steam dried chicken breast powder (CBL) showed significantly higher moisture content (5.58?0.01) and higher water activity (0.427?0.002) than conventional hot air dried (CBH) and vacuum dried chicken breast powders (CBV) due to the steam involved in drying process, which also affect protein content. Furthermore, for functional properties, all CB samples have significantly higher water absorption capacity and oil absorption capacity than whey powder due to porous structure and larger particle size. Hence, all CB samples exhibited lower water solubility index, lower hygroscopicity, and definitely lower protein solubility than whey. However, for foaming capacity, all CB samples exhibited significantly very low foaming capacity, whereas whey powder showed highest foaming capacity and stability at neutral pH. Likewise, for emulsification capacity and stability, all CB samples showed significantly very low compared to whey powder. The higher the pH, the higher emulsifying capacity. For pancake formulation and preparation, CBV was chosen to replace whey powder 10 % to 20 % of pancake mix. The viscosity is highest at 20 % CB substitution due to its high water absorption capacity and oil absorption capacity. Texture profile analysis of the pancakes demonstrated that cohesiveness of the pancake is maintained even with the substitution of CB at 20%. Nevertheless, they showed significantly higher value of hardness than the control which contains only wheat flour with no substitution of any protein powder, but exhibited significantly lower value of springiness than both control and protein pancake formulation 1 (PP-1) that contains only addition of whey powder. As a result, the data obtained from this study could be crucial for further development of the chicken breast powder and application in potential food products.

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Flavor retention characteristics of amorphous solid dispersion of flavors, prepared by vacuum-foam- and spray-drying under different conditions

Nitta,

Sato,

Yamamoto

et al. 2023

Drying Technology

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Effect of different drying methods on the characteristics of chicken powder added with basil during storage

Cited by 3 publications

References 36 publications

Exploring Multifaceted Changes in Physicochemical and Nutritional Attributes of Chicken Breast Powder under Cold Plasma Treatment

Exploring Multifaceted Changes in Physicochemical and Nutritional Attributes of Chicken Breast Powder under Cold Plasma Treatment

Effect of drying process on functional properties of chicken breast powder and application in high protein pancake

Flavor retention characteristics of amorphous solid dispersion of flavors, prepared by vacuum-foam- and spray-drying under different conditions

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