Journal
INTERNATIONAL JOURNAL OF FOOD ENGINEERING
Volume 13, Issue 6, Pages -Publisher
WALTER DE GRUYTER GMBH
DOI: 10.1515/ijfe-2016-0310
Keywords
drying methods; chokeberry; kale; powders
Categories
Ask authors/readers for more resources
The study evaluated the functional properties of chokeberry and kale powders obtained by the fluidised-bed jet milling with drying (FJMD) method compared to the freeze-drying (FD) method. The powders obtained by the FJMD method were characterised by low water activity (<0.3), vitamins C content of 320.2 mg/100 g d.m. for kale powder, total content of polyphenols of 1864.2 mg/100 g d.m. for chokeberry powder, antioxidant activity of 37.0 and 27.6 mmol Trolox/g d.m for chokeberry and kale powders respectively and sensory quality similar to raw material. The high content of vitamin C in the kale powder indicates the desirability of its greater use as a natural source of this vitamin. The properties of FJMD powders were similar to the functional properties of the FD powders, which indicate that the FJMD method can be very competitive as compared to FD method.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available