Why Baking Makes Blueberry Less Healthier

blueberry healthBaking cakes is a favourite pastime for many. While pastries are generally sugary and most Aussies are health-conscious, many prefer to use healthier ingredients to prevent weight gain and other related illnesses.

This makes blueberries a true winner in the oven. They let you satiate your big sweet tooth while getting the essential nutrients your body needs. As you may know, blueberries are a super food because of their abundance inpolyphenols—a set of natural compounds that are responsible for the fruit’s ability to reduce your risk for heart disease and alleviate inflammation, amongst other benefits.

What you don’t know, though, is that food processing somehow compromises the health marvels of blueberries. Before buying your decorating supplies for blueberry cakes, it pays to know how much nutrients you can still get after baking and what can you do to retain an ample amount of polyphenols in your fruit pastry.

Over 80% Are Lost

The levels of polyphenol content left in blueberries depend on the method of processing. You can lose up to 81% by means of canning and juicing—leaving you just a fraction of the total polyphenols from eating raw blueberries.
Not all compound levels drop during cooking, proofing and baking. A recent study revealed that the three processes have varying effects on the blueberry’s polyphenols. Some got a boost, others dipped up to 21% and there are substances that stayed at the same level.

Can Polyphenols Be Retained?

Researchers believe that adding yeast promotes polyphenol retention. They said that it’s important to maximise the means of retaining these compounds to getthe most health benefits from baked products with blueberries.
There’s no denying that food processing impacts the levels of nutrients in berries, but there are ways to keep the loss to a minimum. Apart from the taste and the appearance of pastries, you should pay attention to the ingredients you use to preserve the “super” in your superfood.