Effect of drying and extrusion processing on physical and nutritional characteristics of bilberry press cake extrudates
Journal article, 2018

Mild drying and extrusion processing of side streams from berry juice production can enable retention of valuable compounds in the food chain and reduce waste production. The aim of this study was to evaluate the applicability of using hot air (HA) and microwave assisted hot air (MWHA) drying combined with extrusion for conversion of bilberry press cake into value-added extruded food products. Bilberry press cake was dried at 40 °C by HA and MWHA drying to a moisture content of 17 g/100 g. A twin screw extruder (average feed rate 72 g/min, temperature profile 135-128-89-69 °C) was used to extrude products containing organic wholegrain rye flour and 10% or 25% dried bilberry press cake powder. A consumer panel (n = 15) evaluated four extrudates on hedonic and Just-About-Right (JAR) scales, with a main focus on texture properties. The results indicate that different drying techniques implied a difference in processing time (40% reduction with MWHA drying). However, the retention of total phenolics and physical characteristics of extruded snacks containing bilberry powders were independent of drying techniques. In sum, powder of bilberry press cake can be incorporated in cereal based extruded snacks with enhanced phenolic content and potential for palatable sensory properties.


Evelina Höglund

RISE Research Institutes of Sweden

Lovisa Eliasson

RISE Research Institutes of Sweden

Gabriel Oliveira

Chalmers, Biology and Biological Engineering

Valérie L. Almli


Nesli Sozer

Technical Research Centre of Finland (VTT)

Marie Alminger

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

LWT - Food Science and Technology

0023-6438 (ISSN) 1096-1127 (eISSN)

Vol. 92 422-428

EcoBerries part 1

Formas (2014-1903), 2014-12-01 -- 2018-12-31.

Subject Categories

Food Science

Food Engineering

Chemical Process Engineering



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