Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Deterioration Suppressing Effects of pH Regulators during Heat Treatment of Concentrated Blueberry Puree

농축 블루베리 퓌레 열처리 시 pH 조절제의 품질 저하 억제 효과

  • Lee, In Gyeong (Department of Food Engineering, Dankook University) ;
  • Min, Seo Cheol (Department of Food Science and Technology, Seoul Women's University) ;
  • Kim, Hee Sun (National Academy of Agricultural Science, Rural Development Administration) ;
  • Han, Gwi Jung (National Academy of Agricultural Science, Rural Development Administration) ;
  • Kim, Myung Hwan (Department of Food Engineering, Dankook University)
  • 이인경 (단국대학교 식품공학과) ;
  • 민세철 (서울여자대학교 식품공학과) ;
  • 김희선 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 한귀정 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 김명환 (단국대학교 식품공학과)
  • Received : 2016.08.10
  • Accepted : 2016.08.29
  • Published : 2016.10.31
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Abstract

Purpose: In this study, we aimed to minimize quality degradation of concentrated blueberry puree by thermal treatment at $90^{\circ}C$ 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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References

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