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WeightNameValue
1000 Titel
  • Tailoring bilberry powder functionality through preprocessing and drying
1000 Autor/in
  1. Eliasson, Lovisa |
  2. Oliveira, Gabriel |
  3. Ehrnell, Maria |
  4. Höglund, Evelina |
  5. Alminger, Marie |
1000 Erscheinungsjahr 2019
1000 Publikationstyp
  1. Artikel |
1000 Online veröffentlicht
  • 2019-02-19
1000 Erschienen in
1000 Quellenangabe
  • 7(4):1379-1386
1000 Copyrightjahr
  • 2019
1000 Lizenz
1000 Verlagsversion
  • https://doi.org/10.1002/fsn3.972 |
1000 Publikationsstatus
1000 Begutachtungsstatus
1000 Sprache der Publikation
1000 Abstract/Summary
  • 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.
1000 Sacherschließung
lokal polyphenols
lokal bilberry
lokal drying
lokal dispersibility
lokal flowability
lokal processing
1000 Fächerklassifikation (DDC)
1000 Liste der Beteiligten
  1. https://orcid.org/0000-0003-3171-1203|https://orcid.org/0000-0001-9583-091X|https://frl.publisso.de/adhoc/uri/RWhybmVsbCwgTWFyaWE=|https://frl.publisso.de/adhoc/uri/SMO2Z2x1bmQsIEV2ZWxpbmE=|https://frl.publisso.de/adhoc/uri/QWxtaW5nZXIsIE1hcmll
1000 Label
1000 Förderer
  1. Svenska Forskningsrådet Formas |
  2. European Commission |
1000 Fördernummer
  1. FP7 ERA‐Net CORE Organic Plus
  2. -
1000 Förderprogramm
  1. -
  2. -
1000 Dateien
1000 Förderung
  1. 1000 joinedFunding-child
    1000 Förderer Svenska Forskningsrådet Formas |
    1000 Förderprogramm -
    1000 Fördernummer FP7 ERA‐Net CORE Organic Plus
  2. 1000 joinedFunding-child
    1000 Förderer European Commission |
    1000 Förderprogramm -
    1000 Fördernummer -
1000 Objektart article
1000 Beschrieben durch
1000 @id frl:6425280.rdf
1000 Erstellt am 2021-01-20T10:02:28.421+0100
1000 Erstellt von 286
1000 beschreibt frl:6425280
1000 Bearbeitet von 286
1000 Zuletzt bearbeitet Wed Jan 20 10:04:41 CET 2021
1000 Objekt bearb. Wed Jan 20 10:03:53 CET 2021
1000 Vgl. frl:6425280
1000 Oai Id
  1. oai:frl.publisso.de:frl:6425280 |
1000 Sichtbarkeit Metadaten public
1000 Sichtbarkeit Daten public
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