title: Product characteristics and quality of bovine blood-enriched dried vegetable paste.
abstract: BACKGROUND
  The aim of this study was to evaluate a preparation of vegetable paste with bovine blood in order to maximize the protein content using linear programming, and to analyze the product characteristics and quality of bovine blood-enriched vegetable paste dried in a spouted bed. The drying experiments were performed by evaluating the effects of inlet air temperature, paste flow rate and paste solids concentration on the dried product characteristics and quality (functional and nutritional properties).
  
  
  RESULTS
  The vegetable paste enriched with bovine blood was a good source of protein (∼0.20 g g(-1) , dry basis), and the linear programming was adequate to select the constituents (carrot, onion, potato, kale, tomato, soybean oil and bovine blood) and optimize their quantities. The drying conditions of bovine blood-enriched vegetable paste in the spouted bed that gave the best product characteristics were an air temperature of 110 °C and a paste flow rate of 600 mL h(-1) with 0.07 g g(-1) solids concentration.
  
  
  CONCLUSIONS
  The addition of bovine blood to vegetable paste by linear programming increased the protein content of the paste and improved its functional properties and digestibility. The powder obtained from the spouted bed drier showed suitable functional and nutritional properties and was also a good source of antioxidant compounds.
authors.affiliation: Unit Operation Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Rio Grande, RS, Brazil.
authors.forename: Silvia
authors.initials: S
authors.lastname: Faria da Rocha
authors.forename: Marla Cristina
authors.initials: MC
authors.lastname: Kappaun Rodrigues
authors.forename: Micheli
authors.initials: M
authors.lastname: Legemann Monte
authors.forename: Ana Paula
authors.initials: AP
authors.lastname: Quites Larrosa
authors.forename: Luiz Antonio
authors.initials: LA
authors.lastname: de Almeida Pinto
mesh_terms: D000818:Animals; D001769:Blood; D001937:Brassica; D002417:Cattle; D018552:Daucus carota; D003890:Desiccation / Q000295:instrumentation / Q000379:methods; D004044:Dietary Proteins / Q000032:analysis*; D004063:Digestion; D004355:Drug Stability; D005511:Food Handling / Q000379:methods; D005527:Food, Fortified / Q000032:analysis*; D057141:Food, Preserved; D064347:Microscopy, Electrochemical, Scanning; D009753:Nutritive Value; D010636:Phenols / Q000032:analysis / Q000737:chemistry; D011198:Solanum tuberosum; D012995:Solubility; D013024:Soybean Oil; D017550:Spectroscopy, Fourier Transform Infrared; D013696:Temperature; D014675:Vegetables
chemical_list: D004044:Dietary Proteins; D010636:Phenols; D013024:Soybean Oil
keywords: bovine blood; functional properties; spouted bed; vegetable paste