Start Date: Aug 27, 2008
End Date: Aug 26, 2013
Whole blueberries and strawberries will be pureed and if not immediately dried will be frozen at -4ºC until drying. The berry puree will be dried without maltodextrin (carrier-free) or blended with 20% maltodextrin based on the solids content of the berry. The carrier-free and maltodextrin blend will be dehydrated at optimum drying conditions based on previous literature and operator experience. Using drying conditions that achieve a dry powder, the trials will be conducted in triplicate and the resulting data subjected to analysis of variance (ANOVA). Drying parameters such as time, temperature and yield will be recorded to determine throughput and estimate cost of production. The dried puree powders will be milled and sifted to obtain a homogenous 100% through a 40 mesh screen powder. Powders will be stored in moisture proof HDPE (high density polyethylene) metalized packaging in a dehumidified room at room temperature to replicate typical storage treatments in the Industry. Blueberry and strawberry puree samples and powder samples will be evaluated and compared for total antioxidant activity. Phenolic profiles will be measured using High Performance Liquid Chromatography (HPLC) to determine loss on drying and changes in phenolic profile. Two additional analyses will be performed on strawberry, volatiles using gas chromatography and ascorbic acid content using a spectrophotometer. Analysis will be run in triplicate on homogenous puree and dried samples. Dried powder samples will be stored for one year and all analysis will be repeated to evaluate storage /shelf life on these parameters. Documents Grant with Washington State University. Formerly 5358-21000-037-09G (8/2011).