Impact of Various Factors on Color Stability of Fresh Blueberry Juice during Storage
2018
Song, H.N., Semyung University, Chungbuk, Republic of Korea | Ji, S.A., Semyung University, Chungbuk, Republic of Korea | Park, H.R., Semyung University, Chungbuk, Republic of Korea | Kim, H.H., Semyung University, Chungbuk, Republic of Korea | Christer Hogstrand, King's College London, London, UK
The attractive purple color of blueberries (Vaccinium spp.) is unstable and susceptible to degradation during food processing and storage. The effects of various factors on the color stability of fresh blueberry juice were investigated. Total soluble solid content, pH, and total anthocyanin content were measured. Heating at 30℃ and 60℃ for 300 min did not influence the color stability, but heating at 100℃ drastically decreased it by 33.0%. Sugars decreased color in a concentration-dependent manner. However, glucose and galactose had significantly protective effects on the color disruption than fructose, maltose, and sucrose.
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