Nutrient compound found in blueberry pomace

Blueberries have a particularly high content of polyphenols, anthocyanins, phenolic acids, flavanols, flavanols and tannins. One of the richest sources of phenolic compounds is the blueberry pomace with an important antioxidant capacity.

Fiber content of blueberry pomace may offer functional properties associated with water retention and emulsifying capacity.

Blueberry by-product or pomace can be processed, to obtain blueberry pomace powder. Producing dried powders from blueberry pomace allows to reduce its environmental impact and gives value to this waste material.

Blueberry pomace powder could be used as ingredient with a prolonged shelf-life. This pomace combines the physiological effects of dietary fiber and antioxidants. Fiber and phenolic constituents have higher concentration in blueberry pomace than in the fruit itself.

Pomace contains up to 50 % of the procyanindins present in the fresh fruit. Potential uses of blueberry pomace powder include cookies and cereal-based products, among others. the most consumed and popular bakery products around the world are cookies for being low-cost, ready-to-eat product and involving a long shelf life.

Pomace was used as an ingredient in extruded products with health benefits in vivo, such as reduction of plasma cholesterol and abdominal fat.
Nutrient compound found in blueberry pomace

The principle of food rheology

By definition rheology is the study of deformation and flow of matter. Rheological properties are based on the flow and deformation responses of a substance when subjected to stress.

Matter starts to be deformed or to flow only when it is acted on by forces which may be applied deliberately (such kneading of a dough) or accidently (dropping eggs), and there is also the all-pervading force of gravity with cause ‘soft’ bodies to flow and lose their shape.

Many objective methods for measurement of food quality involve measurement of some aspect of texture, such as hardness crispness or consistency. Texture is related to the rheological properties of food, which determine how is responds when subject to forces such as cutting, shearing or pulling.

Rheological properties can be divided into three main categories. A food may exhibit elastic properties, viscous properties or plastic properties or a combination.

The science of rheology has many applications in the field of food acceptability, food processing, and handling.

A number of food processing operations depend heavily upon rheological properties of the product at an intermediate stage of manufacture because this has a profound effect upon the quality of the finished product.

From a rheological standpoint, solutions of small molecules or monomers represent the simplest food materials, which can be characterized by a single value of viscosity that is function of temperature type of molecule and concentration.

Rheology is important to the food technologist because it has many applications in the three major categories of food acceptability:
*Appearance
*Flavor
*Touch
The principle of food rheology