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Effect of drying and extrusion processing on physical and nutritional characteristics of bilberry press cake extrudates
RISE - Research Institutes of Sweden, Biovetenskap och material, Jordbruk och livsmedel.ORCID-id: 0000-0001-8266-0528
RISE - Research Institutes of Sweden, Biovetenskap och material, Jordbruk och livsmedel.
Chalmers University of Technology, Sweden.
Nofima AS, Norway.
Vise andre og tillknytning
2018 (engelsk)Inngår i: Lebensmittel-Wissenschaft + Technologie, ISSN 0023-6438, E-ISSN 1096-1127, Vol. 92, s. 422-428Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

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 press cake was dried at 40 °C by HA and MWHA drying to a moisture content of 17 g/100 g. 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) evaluated four extrudates on hedonic and Just-About-Right (JAR) scales, with a main focus on texture properties. The results indicate that different drying techniques implied a difference in processing time (40% reduction with MWHA drying). However, the retention of total phenolics and physical characteristics of extruded snacks containing bilberry powders were independent of drying techniques. In sum, powder of bilberry press cake can be incorporated in cereal based extruded snacks with enhanced phenolic content and potential for palatable sensory properties.

sted, utgiver, år, opplag, sider
2018. Vol. 92, s. 422-428
Emneord [en]
Extrusion, Food products, Fruit juices, Presses (machine tools), Thermal processing (foods), Extrusion processing, Microwave assisted, Nutritional characteristics, Physical characteristics, Sensory properties, Temperature profiles, Texture properties, Twin screw extruders, Drying
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Identifikatorer
URN: urn:nbn:se:ri:diva-33985DOI: 10.1016/j.lwt.2018.02.042Scopus ID: 2-s2.0-85042705722OAI: oai:DiVA.org:ri-33985DiVA, id: diva2:1230342
Merknad

Funding details: Core; Funding details: EC, European Commission;

Tilgjengelig fra: 2018-07-03 Laget: 2018-07-03 Sist oppdatert: 2019-06-27bibliografisk kontrollert

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