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| Elisson, Lovisa; Oliveira, Gabriel; Ehrnell, Maria; Höglund, Evelina; Alminger, Marie. |
| 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... |
| Tipo: Journal paper |
Palavras-chave: "Organics" in general. |
| Ano: 2019 |
URL: http://orgprints.org/34667/1/Eliasson_et_al-2019-Food_Science_%26_Nutrition%20%281%29.pdf |
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