Rocha, Silvia Faria daRodrigues, MarlaMonte, Micheli LegemannLarrosa, Ana Paula QuitesPinto, Luiz Antonio de Almeida2016-10-192016-10-192014ROCHA, Silvia Faria da et al. Product characteristics and quality of bovine blood-enriched dried vegetable paste. Journal of the Science of Food and Agriculture, v. 94, n. 15, p. 3255–3262, 2014. Disponível em:<http://onlinelibrary.wiley.com/doi/10.1002/jsfa.6678/pdf>. Acesso em: 19 Out. 2016.1097-0010http://repositorio.furg.br/handle/1/6652BACKGROUND: 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 600mL h−1 with 0.07 g g−1 solids concentration. CONCLUSION: 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. © 2014 Society of Chemical Industry.engrestrict accessBovine bloodFunctional propertiesSpouted bedVegetable pastearticle10.1002/jsfa.667