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Food Tailoring bilberry powder functionality by processing: effects of preprocessing.

Elisson, Lovisa; Oliveira, Gabriel; Ehrnell, Maria; Höglund, Evelina and Alminger, Marie (2019) Food Tailoring bilberry powder functionality by processing: effects of preprocessing. Food Science and Nutrition, 0-0.

[thumbnail of Eliasson_et_al-2019-Food_Science_&_Nutrition (1).pdf] PDF - English

Document available online at: https://doi.org/10.1002/fsn3.972


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 attrib-
utes 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 appar-
ent 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 com-
pared to press cake. The total phenolic content of the dispersed powders was highest
for whole berries and puréed berries. Bilberry powder functionality can be modu-
lated through the selection of an appropriate preprocessing technique before drying
and milling. This tailors the powder properties into food ingredients ready for differ-
ent applications, without the need for additives.

EPrint Type:Journal paper
Keywords:bilberries, dispersiblity, drying
Agrovoc keywords:
Subjects:"Organics" in general
Research affiliation: European Union > CORE Organic Plus
European Union > CORE Organic Plus > EcoBerries
Sweden > RISE Research Institutes of Sweden
Sweden > Chalmers University of Technology
Deposited By: Alminger, Professor M.A.G.
ID Code:34667
Deposited On:25 Feb 2019 06:38
Last Modified:25 Feb 2019 06:38
Document Language:English
Refereed:Peer-reviewed and accepted

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