Quality characteristics of bone broth powder obtained through Refractance Window drying

The aim of this study was to produce bone broth powder with maximum efficiency and quality through Refractance Window (TM)(RW) drying. Concentrated bone broth samples were dried at different water temperatures (50, 70 and 90 degrees C) and sample thicknesses (0.5 and 1 mm) and the quality properties of the obtained powders were compared with those of freeze-dried powder. The thiobarbituric acid reactive substances (TBARS) value was higher in RW-dried powders and increased from 44.92 mu mol MDA/kg to 61.13 mu mol MDA/kg with the increase in the temperature. The solubility, bulk density and tapped density were also higher in RW-dried powders, and the parameters other than solubility increased with the increase in temperature, while they decreased with the increase in thickness. RW-dried powders had the lower turbidity value and L*, and higher a* and b* values indicating that these samples had a darker color and contained less undissolved particles. In addition, microbiological quality of powders increased as the temperature increased to 90 degrees C and as sample thickness decreased to 0.5 mm. Moreover, the sensory properties of the soups obtained from powders dried at 50-90 degrees C and 1 mm had higher scores.