Effect of drying and extrusion processing on physical and nutritional characteristics of bilberry press cake extrudates

Summary

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 (Vaccinium myrtillus L.) press cake was dried at 40 °C by HA and MWHA drying to a moisture content of 17% (w/w). 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) evalutaed four extrudates on hedonic and Just-about-rigth (JAR) scales, with a mian focus on textrue properties. The results indicate that different drying tecniques implied a difference in processing time (40 % reduction with MWHA drying). However, the retention of total phenolics, physical characteristics and sensory attributes of extruded snacks containing bilberry powders were independent of drying techniques. In sum, powder of bilberry press cake can be incorporated in cereal extruded snacks with enhanced phenolic content and potential for palatable sensory properties.