Tailoring bilberry powder functionality through preprocessing and drying
Artikel i vetenskaplig tidskrift, 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

processing

flowability

bilberry

polyphenols

drying

dispersibility

Författare

Lovisa Eliasson

Gabriel Barbosa

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Maria Ehrnell

Evelina Höglund

Marie Alminger

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Food Science and Nutrition

2048-7177 (eISSN)

EcoBerries part 1

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

Drivkrafter

Hållbar utveckling

Ämneskategorier

Keramteknik

Livsmedelsvetenskap

Livsmedelsteknik

Styrkeområden

Livsvetenskaper och teknik (2010-2018)

DOI

10.1002/fsn3.9972

Mer information

Skapat

2019-03-20