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The study evaluated the functional properties of chokeberry and kale powders obtained by the fluidised-bed jet milling with drying (FJMD) method compared to the freeze-drying (FD) method. The powders obtained by the FJMD method were characterised by low water activity (&lt;0.3), vitamins C content of 320.2 mg/100 g d.m. for kale powder, total content of polyphenols of 1864.2 mg/100 g d.m. for chokeberry powder, antioxidant activity of 37.0 and 27.6 mmol Trolox/g d.m for chokeberry and kale powders respectively and sensory quality similar to raw material. The high content of vitamin C in the kale powder indicates the desirability of its greater use as a natural source of this vitamin. The properties of FJMD powders were similar to the functional properties of the FD powders, which indicate that the FJMD method can be very competitive as compared to FD method.

international journal of food engineering

The Functional Properties of Chokeberry and Kale Powders Obtained by an Innovative Method of Fluidised-Bed Jet Milling with Drying Compared to Freeze Drying