The physicochemical properties of chicken bone powder and its effects on the quality of whole wheat biscuit were investigated.The coarse and fine powders were obtained after the chicken bone was crushed for 2 min and 8 min.The particle size characteristics of the chicken bone powder were evaluated by laser particle size analyzer,and the contents of protein,lipid,ash,calcium and phosphorus in the chicken bone meal were determined.The water and oil holding capacity of the chicken bone powder were analyzed.The chicken bone powder was added into whole wheat flour at a ratio of 3∶7 to make chicken bone whole wheat biscuit.The solvent retention capacity of the mixed powder was measured,the hardness,spread ratio,color,and nutritional composition of the biscuit were determined,and the sensory evaluation of the biscuit was evaluated.The results showed that the average particle size of chicken bone fine powder decreased by 20.71％,and the water and oil holding capacity increased by 5.98％and 37.37％,respectively.Chicken bone powder significantly increased the solvent retention capacity of sodium carbonate,water and sucrose,but had no significant effect on the lactic acid solvent retention capacity.The hardness of the biscuit with added chicken bone fine powder was not significantly different from that of ordinary whole wheat biscuit,and the spread ratio was significantly increased by 27.16％.The addition of chicken bone fine powder had little effect on the color of whole wheat biscuit,which improved its nutritional value.The addition of chicken bone powder decreased the sensory quality of whole wheat biscuit,and in the same case,the nutritional value and sensory quality of whole wheat biscuit added with chicken bone fine powder was relatively better.Chicken bone powder with smaller particle size has better physicochemical properties,which has a positive impact on the quality of whole wheat biscuit,and can provide a reference for animal bone processing and product development.
维普
万方数据