PARTNERS

Bilberries to increase dietary fibre intake

Bilberries – a unique part of the Nordic diet – could be utilised in higher amounts in food products to increase our dietary fibre intake.

VTT Technical Research Centre of Finland Ltd studied the dietary fibre content, carbohydrate composition, and non-carbohydrate fibre content of Finnish bilberries (Vaccinium myrtillus) and bilberry press cake – a side product from juice processing. The results indicate that bilberries contain plenty of dietary fibre: fresh bilberries 3%, freeze-dried bilberries 24% and dry bilberry press cake 59%. The content can be explained by the high relative proportion of peels and seeds in the berries due to their small size. The dietary fibre was mostly insoluble, which means it has excellent bulking effects and therefore increases intestinal mobility and removal of digestion residue from the body.

Press cake in snacks and muffins
The berry juice industry produces large amounts of press cake, which is currently under-utilised. It is a low-cost raw material with a healthy status and it can be used to substitute all or part of whole berries in health-promoting products.
Bilberry press cake can be used as a substitute for whole berries in berry-striped muffins when it is milled according to VTT’s patented wet milling method. Thanks to bilberry press cake, a fibre content of over 6% in the muffins can be easily achieved without compromising the sensory quality.    
It is possible to add bilberry press cake also to extruded snacks. Extrusion processing is a high temperature short time process, where both expanded puffs and flakes can be produced. A nice flavour and crispy texture can be obtained by adding dried and milled press cake of up to 30% to the flour mix used during the extruded snack production.

High content of anthocyanins
Bilberries and blueberries (Vaccinium corymbosum) are known for their high content of anthocyanins. In contrast to cultivated blueberries, the anthocyanin content in wild bilberries is also high in the flesh part and is therefore more bioavailable than in blueberries or their peels. Anthocyanins have anti-inflammatory and anti-carcinogenic activity, and they have the potential to reduce the risk of diabetes and cardiovascular diseases.

LATEST NEWS

Synergistic use of fermentation and extrusion processing to design plant protein-based sausages

The synergistic effect of lactic acid fermentation and high-moisture extrusion processing of pea protein on the microbiological and sensory properties of plant-based sausages was...

Regulation EU 2024/1022 as regards maximum levels of deoxynivalenol in food

  Commission Regulation (EU) 2024/1022 of 8 April 2024 amending Regulation (EU) 2023/915 as regards maximum levels of deoxynivalenol in food

The April issue of “Tecnica Molitoria” is now available

  In this issue we present a scientific study about the fresh pasta production enriched with vegetables powders obtained with an innovative technology. Then, we publish...

ASCOLTATE IL PODCAST DI "ALIMENTI FUNZIONALI"

DOVE TROVARE LE NOSTRE RIVISTE

30/04-02/05/2024 RIYADH, ARABIA
7-10/05/2024 - PARMA
7-10/05/2024 - BARCELONA, SPAGNA
14-16/05/2024 - GINEVRA, SVIZZERA
28-29/05/2024 - MONACO, GERMANIA
28-30/05/2024 PARMA
6-7/06/2024 - PARMA
12-15/06/2024 - BANGKOK, TAILANDIA
18-21/06/2024 - SHANGHAI, CINA
8-12/09/2024, RIMINI
24-26/09/2024 - NORIMBERGA, GERMANIA
9-12/10/2024 - MILANO
16-17/10/2024 - VERONA
5-7/11/2024 - DUBAI, EAU
6-7/11/2024 LA ROCHELLE, FRANCIA
12-15/11/2024 MILANO
18-20/11/2024 - SAHANGHAI, CINA
19-21/11/2024 - FRANCOFORTE, GERMANIA
24-26/11/2024 - NORIMBERGA, GERMANIA
26-28/11/2024 BORDEAUX, FRANCIA
18-22/01/2025 - RIMINI
2-5/02/2025 - COLONIA, GERMANIA
5-7/02/2025 - BERLIN, GERMANIA
23-25/02/2025 - BOLOGNA
27-30/05/2025 - MILANO

CATALOGO LIBRI

CATALOGO RIVISTE