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™(RW) drying. Concentrated bone broth samples were dried at different water temperatures (50, 70 and 90 °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 μmol MDA/kg to 61.13 μmol 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 °C and as sample thickness decreased to 0.5 mm. Moreover, the sensory properties of the soups obtained from powders dried at 50–90 °C and 1 mm had higher scores. •Quality properties of bone broth powders produced with RW dryer were investigated.•The powders dried with RW browned more than the freeze-dried powders.•The bulk and tapped densities were highest in the powders dried at 90 °C and 0.5 mm.•The powders dried at 90 °C and 0.5 mm had better microbiological quality.•Sensory scores of soups containing powders dried at 70–90 °C and 1 mm were higher.