Polytechnic University of Valencia Congress, 21st International Drying Symposium

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Effect of particle size of blueberry pomace powder on its properties
Laura Calabuig-Jiménez, Cristina Barrera, Lucia Seguí, Noelia Betoret

Last modified: 03-01-2019

Abstract


Producing dried powders from blueberry pomace allows to reduce its environmental impact and gives value to this waste material. This work aims to evaluate the effect of particle size (fine or coarse) of blueberry pomace dried at 70 ºC on its fibre content and main physicochemical properties, including antiradical capacity, total phenols and anthocyanins content, hydration and emulsifying properties. The effect of storage on antioxidant properties was also evaluated. Results showed a significant effect of particle size on fibre content and consequently, on water retention, holding and emulsifying capacity of the powder. Neither phenols nor anthocyanins were affected by particle size or storage time.

Keywords: blueberry pomace, powders, fibre, antioxidant properties.

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