Tailoring bilberry powder functionality through preprocessing and drying
Journal article, 2019

Berry powders are popular as ingredients in a range of food products, where they naturally provide flavor, color, texture, polyphenols, fiber, and other nutrients. The choices regarding processing techniques and conditions influence the quality attributes of berry powders. The aim of this study was to study the effects on bilberry powder functionalities of applying different preprocessing techniques (purée mixing and juice pressing vs. untreated whole berries) prior to hot air drying and milling. Drying of press cake reduced the drying time by 72% and increased the total apparent phenolic content of the final powder by 44%, as compared to the powder of dried whole berries. The press cake powder showed an easier flowing behavior than the powders from whole berries and puréed berries. Dispersibility (in water and dairy cream) was 60% higher for powders from whole berries and puréed berries, as compared to press cake. The total phenolic content of the dispersed powders was highest for whole berries and puréed berries. Bilberry powder functionality can be modulated through the selection of an appropriate preprocessing technique before drying and milling. This tailors the powder properties into food ingredients ready for different applications, without the need for additives.

drying

flowability

processing

polyphenols

bilberry

dispersibility

Author

Lovisa Eliasson

RISE Research Institutes of Sweden

Gabriel Barbosa

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Maria Ehrnell

RISE Research Institutes of Sweden

Evelina Höglund

RISE Research Institutes of Sweden

Marie Alminger

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Food Science and Nutrition

2048-7177 (eISSN)

EcoBerries part 1

Formas, 2014-12-01 -- 2018-12-31.

Driving Forces

Sustainable development

Subject Categories

Ceramics

Food Science

Food Engineering

Areas of Advance

Life Science Engineering (2010-2018)

DOI

10.1002/fsn3.972

More information

Latest update

6/17/2019