Opinion
Effect of drying temperature on beef lung powder's nutritive, practical, pasting, and storage durability as a potential protein source for dietary supplements
Author(s): Mario Miller*
In the current study, a protein compound for inexpensive human food supplements was created using beef lungs. To create a powder-based intermediate product, beef lungs were dried at 50,°C 70°C, and 100 ° C in an air dryer before being pulverised. All samples of beef-lung powder (BLP) dried at various temperatures displayed a 300% waterbinding capacity. The haem-iron concentration and protein quality were considerably reduced by drying temperature, with samples dried at 50°C having the highest haem-iron level (41% of total-iron content). With rising drying temperatures, a discernible rise in glycine content was seen. The BLP-samples dried at 50°C demonstrated the lowest protein degradation according to SDS-PAGE data. All drying temperatures yielded microbiologically safe products, but BLPsamples dried at 50°C had the maximum protein- and lipid-oxidative stabilit.. Read More»
DOI:
:10.37532/puljfdr.22.6(4).1-2
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