Processing of Chicken Bone Broth Powder with Spicy Curry Flavor using Spray Drying Technique

Abstract

The demographic transition toward an aging society has increased the demand for easily digestible, and protein-rich foods to help prevent sarcopenia. Therefore, this study aimed to develop a spicy curry-flavored chicken bone broth powder as a highly nutritional, easily digestible, and convenient alternative dietary supplement for older adults. The study began by optimizing the extraction conditions of chicken bone broth. Boiling chicken feet at 85 °C for 24 hours yielded the maximum protein content of 25.11%. Subsequently, formulations of the spicy curry-flavored chicken bone broth were developed, and the curry formulation without black pepper received the highest sensory acceptance from the elderly panelists. When subjected to the spray drying, the optimal condition was achieved using an inlet air temperature of 150 °C combined with 15% maltodextrin. The resulting product exhibited excellent physical properties, with a solubility of 97.42%, a hygroscopicity of 19.98%, and a low water activity of 0.16, indicating safety from microbial growth. Furthermore, the product retained its antioxidant properties, showing a total phenolic content of 51.82 µg GAE/100 g, a FRAP value of 45.15 µmol TE/100 g, and an ORAC value of 50.60 µmol TE/100 g. It also achieved the highest overall preference score of 8.12 (on a scale ranging from "like very much" to "like extremely") from elderly evaluators. In conclusion, this research demonstrates the commercial potential of upcycling by-products from the frozen chicken industry into a novel, alternative protein supplement powder that is highly acceptable in taste, convenient to consume, and effectively meets the nutritional needs of the elderly.