Abstract
There are technological and nutritional challenges to efficient use of chicken bone in foods, due to its low bioaccessibility and techno-functionality. The impacts of steam explosion (SE), autoclave, steam treatment on the powder characteristics and the effect of SE on the physicochemical properties and bioaccessibility of chicken bone powders were investigated. X-ray diffraction and Fourier transform infrared spectroscopy indicated that SE treatment might increase crystallinity, partial loss of organic substance, but not completely destroyed its crystal type. SE had a smaller particle size of chicken bone powder with time and energy saving compared with other treatments, and it was conducive to improving the color acceptability. Compared with native chicken bone powder, SE significantly decreased the average particle size of powder by 79.23 %, whereas its specific surface of unit volume increased by 119.98 %. And SE improved the techno-functionality which evaluated by water holding capacity (4.19 %), oil holding capacity (10.53 %), water solubility index (117.64 %) and ABTS radical scavenging activity (14.05 %). The higher protein digestibility, calcium and major amino acids contents in chicken bone powder during digestion showed SE upgraded the bioaccessibility. The results were suggestive that steam explosion was an efficient process for preparing bone powder with improved techno-functionality and noticeable bioaccessibility.
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