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

Evelina Höglund (Corresponding Author), Lovisa Eliasson, Gabriel Oliveira, Valérie L. Almli, Nesli Sozer, Marie Alminger

Research output: Contribution to journalArticleScientificpeer-review

3 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)422-428
Number of pages7
JournalLWT - Food Science and Technology
Volume92
DOIs
Publication statusPublished - 1 Jun 2018
MoE publication typeA1 Journal article-refereed

Fingerprint

Vaccinium myrtillus
oilseed cakes
bilberries
extrusion
nutritive value
drying
Air
air drying
Microwaves
Powders
powders
Snacks
snacks
extruded foods
rye flour
whole grain flour
air
Pleasure
Food Chain
extruders

Cite this

Höglund, Evelina ; Eliasson, Lovisa ; Oliveira, Gabriel ; Almli, Valérie L. ; Sozer, Nesli ; Alminger, Marie. / Effect of drying and extrusion processing on physical and nutritional characteristics of bilberry press cake extrudates. In: LWT - Food Science and Technology. 2018 ; Vol. 92. pp. 422-428.
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abstract = "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.",
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Effect of drying and extrusion processing on physical and nutritional characteristics of bilberry press cake extrudates. / Höglund, Evelina (Corresponding Author); Eliasson, Lovisa; Oliveira, Gabriel; Almli, Valérie L.; Sozer, Nesli; Alminger, Marie.

In: LWT - Food Science and Technology, Vol. 92, 01.06.2018, p. 422-428.

Research output: Contribution to journalArticleScientificpeer-review

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