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KMID : 1011620160320050549
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Korean Journal of Food and Cookey Science
2016 Volume.32 No. 5 p.549 ~ p.558
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Quality Deterioration Suppressing Effects of pH Regulators during Heat Treatment of Concentrated Blueberry Puree
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Lee In-Gyeong
Min Sea-Cheol
Kim Hee-Sun
Han Gwi-Jung
Kim Myung-Hwan
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Abstract
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Purpose: In this study, we aimed to minimize quality degradation of concentrated blueberry puree by thermal treatment at 90°C for 5 min, with citric acid (CA) and acidic sodium metaphosphate (ASM) as pH modifiers.
Methods: The color values, redness a, anthocyanin contents, DPPH radical scavenging, elastase inhibition and tyrosinase inhibition activities were evaluated for quality parameters of concentrated blueberry puree.
Results: The highest values of color value, redness a, anthocyanin contents, DPPH radical scavenging, elastase inhibition and tyrosinase inhibition activities were 1% CA+0.5% ASM followed by 1% CA and control. The quality parameters of concentrated blueberry puree were significantly different between control and 1% CA+0.5% ASM treatment (p<0.05).
Conclusion: During thermal treatment, quality degradation of concentrated blueberry puree was reduced by 1% CA+0.5% ASM treatment, which is expected for new acidulants.
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KEYWORD
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concentrated blue berry puree, citric acid, acidic sodium metaphosphate, quality, thermal treatment
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