LAUSR

BACKGROUND There is a need and great interest among food producers for obtaining powders from fruit and vegetables characterised by high nutritional values and sensory qualities at favourable prices, preferably lower than those of powders obtained by freeze-drying. The research assessed the functional properties, including the content of bioactive ingredients, of raspberry powders obtained by a new method of fluidised-bed jet milling and drying (FBJD) which has not been yet used on an industrial scale. RESULTS Compared to powders obtained by freeze-drying (FD), powders obtained by the new method were characterised by a comparable content of vitamin C (~2.70-2.74 mg g-1 ), approximately 10-15% higher contents of anthocyanins and polyphenols, and higher antioxidant properties. Compared to powders obtained by convection drying (CD) and spray drying (SD) methods, FBJD powders were characterised by approximately 40% and 80% higher polyphenol contents, and 43% and 77% higher antioxidant activities respectively. The content of vitamin C in FBJD powders was 49% higher than in CD powders, and only 4% higher than in SD powders. CONCLUSION Considering the above, it can be concluded that the tested method may be competitive with the methods currently used due to the high content of bioactive compounds in powders obtained by means of the cheaper, low-temperature process of simultaneous drying and micronisation utilised in FBJD. This article is protected by copyright. All rights reserved.