Effect of drying temperature on nutritional, functional and pasting properties and storage stability of beef lung powder, a prospective protein ingredient for food supplements

The present study utilized beef-lungs to develop a protein ingredient for affordable human food supplements. Beef-lungs were dried in an air drier at 50, 70 and 100 °C ground powder-based intermediate product. All beef-lung powder (BLP) samples different temperatures showed 300% water-binding capacity. Drying temperature significantly decreased the haem-iron content quality with highest observed 50 (41% of total-iron content). A significant increase glycine was increasing drying temperature. SDS-PAGE results lowest degradation BLP-samples °C. While microbiologically safe products produced all temperatures, protein- lipid-oxidative stability. mean values microbial counts within acceptable limits beyond six-months storage. Addition 10% BLP semolina dough no effect on apparent viscosity, however, addition (P < 0.05) viscosity. resulted superior demonstrated potential as prospective cost-effective protein-supplement industry. • Beef lung developed contained haem iron percentage. Increase did not alter amino acid composition except increased glycine. Low lipid oxidation. during