Comparison of quality and microstructure of chokeberry powders prepared by different drying methods, including innovative fluidised bed jet milling and drying

Abstract

The study assessed the functional properties, microstructural features and sensory characteristics of chokeberry powders obtained by the new fluidised bed jet milling and drying method as compared to other drying methods such as freeze-drying, vacuum drying and convection drying. The new method was based on simultaneously drying and milling plant material which had been subjected to partial air drying at 70 °C prior to this treatment. The technique resulted in the production of good quality fruit powders with high vitamin C and polyphenolic content, as well as high antioxidant activity. Favourable physiochemical characteristics and sensory qualities were also observed together with low water activity. The new fluidized bed jet milling and drying therefore compared very favourably with freeze-drying, vacuum drying and convection drying when considering the content of bioactive substances, physiochemical features and the sensory quality of the prepared powders.