• Korean journal of food and cookery science
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• v.32 no.5
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• pp.549-558
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• 2016

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.