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Blueberry Juice (blueberry + juice)
Selected AbstractsQUALITY AND STABILITY OF BLUEBERRY JUICE BLENDED WITH APPLE, GRAPE AND CRANBERRY JUICE,JOURNAL OF FOOD QUALITY, Issue 2 2001GARY MAIN ABSTRACT Sensory quality and storage stability of blueberry juice blends were investigated with the goal of maintaining dominant blueberry flavor, aroma and color. Apple juice, Concord and Venus grape juices and cranberry juice cocktail were blended at 75, 50 and 25% with blueberry juice. As the percent of blueberry juice decreased, the intensity of blueberry-related sensory attributes decreased. The 25% Concord and Venus blends were the only blends that resulted in blueberry flavor similar to the reference. Apple and cranberry juice cocktail blended with blueberry juice produced several blends with good flavor and aroma, but they were not readily characterized as blueberry juice. All blends at the 25% level produced blueberry color equal to or greater than the reference. The juice samples were evaluated initially and after three months of storage at 37C. After storage, all blends had decreased red color. [source] Involvement of Blueberry Peroxidase in the Mechanisms of Anthocyanin Degradation in Blueberry JuiceJOURNAL OF FOOD SCIENCE, Issue 3 2002F. Kader ABSTRACT: Addition of hydrogen peroxide (H2 O2) to blueberry juice changed the red coloration toward brown. Addition of ascorbic acid prevented the formation of brown polymers. An extract of peroxidase (POD) prepared from blueberry fruits was able to oxidize CG into the corresponding o-quinone but only in the presence of H2 O2. The chlorogenoquinone plays a dominant role in anthocyanin degradation. We demonstrated that peroxidase extract in the absence of CG showed a weak degradation activity toward blueberry anthocyanins, cyanidin 3-glucoside, and pelargonidin 3-glucoside. Nevertheless, addition of CG increased anthocyanin degradation, leading to formation of brown polymers. Therefore, blueberry POD could participate in the development of browning during blueberry-juice storage. [source] QUALITY AND STABILITY OF BLUEBERRY JUICE BLENDED WITH APPLE, GRAPE AND CRANBERRY JUICE,JOURNAL OF FOOD QUALITY, Issue 2 2001GARY MAIN ABSTRACT Sensory quality and storage stability of blueberry juice blends were investigated with the goal of maintaining dominant blueberry flavor, aroma and color. Apple juice, Concord and Venus grape juices and cranberry juice cocktail were blended at 75, 50 and 25% with blueberry juice. As the percent of blueberry juice decreased, the intensity of blueberry-related sensory attributes decreased. The 25% Concord and Venus blends were the only blends that resulted in blueberry flavor similar to the reference. Apple and cranberry juice cocktail blended with blueberry juice produced several blends with good flavor and aroma, but they were not readily characterized as blueberry juice. All blends at the 25% level produced blueberry color equal to or greater than the reference. The juice samples were evaluated initially and after three months of storage at 37C. After storage, all blends had decreased red color. [source] Frozen Wild Blueberry-Tofu-Soymilk DessertsJOURNAL OF FOOD SCIENCE, Issue 2 2006Mary Ellen Camire ABSTRACT Both wild (lowbush) blueberries (Vaccinium angustifolium Ait.) and soybeans (Glycine max L.) possess a variety of antioxidants, and both foods appear to have multiple health benefits. Our objectives were to identify whether wild blueberry juice concentrate was more acceptable than puree in frozen desserts with a soy milk-tofu base; to determine whether fat-free products were as acceptable as those with 10% added fat; and to compare several levels of blueberry juice concentrate. Four frozen dessert formulations were prepared in duplicate from soy milk, silken tofu, sucrose, stabilizer, BJC or puree, soybean oil or polydextrose, sweetened dried blueberries, salt, and lemon juice. Samples were assayed for total anthocyanins, antioxidant activity using the DPPH method, color, overrun, and solids. Fifty-five persons evaluated the samples using a 9-point hedonic scale for color, flavor, texture, and overall acceptability. Samples containing blueberry juice concentrate were darker and less blue. Anthocyanin levels were highest in the puree sample and the fat-free product with 7.8% blueberry juice concentrate. However, antioxidant activity was highest (28 Trolox equivalents per gram) in the samples made with soybean oil and 7.4% blueberry juice concentrate. The puree formulation received higher hedonic scores than did the low-fat blueberry juice concentrate formulations. The puree formulation received overall acceptability scores of like very much or like extremely by 45% of the consumers. These findings may aid processors in defining potential formulations that combine 2 healthful food ingredients. [source] Recovery of Aroma Compounds from Dilute Model Blueberry Solution by PervaporationJOURNAL OF FOOD SCIENCE, Issue 9 2003M. PENG ABSTRACT Pervaporation (PV) is a membrane-separation process showing unique capability of separating target compound(s) from dilute systems. Experiments were performed on a bench-scale flat sheet PV unit with a model solution to evaluate separation factor of 6 constituent aroma compounds (1-hexanol, 1-heptanol, trans-2-hexenal, ethyl acetate, linalool, and d-limonene), representing some of typical flavoring ingredients from blueberry juice. The results showed that separation factor was in the range of 70 to 430, depending on molecule size and polarity property of the compounds. Except for 1-heptanol, all compounds showed no significant coupling effect in the mixture system. The effect of temperature was also examined for a given feed-flow rate. Keywords: pervaporation, membrane, aroma compounds, blueberry, multicomponent diffusion [source] Involvement of Blueberry Peroxidase in the Mechanisms of Anthocyanin Degradation in Blueberry JuiceJOURNAL OF FOOD SCIENCE, Issue 3 2002F. Kader ABSTRACT: Addition of hydrogen peroxide (H2 O2) to blueberry juice changed the red coloration toward brown. Addition of ascorbic acid prevented the formation of brown polymers. An extract of peroxidase (POD) prepared from blueberry fruits was able to oxidize CG into the corresponding o-quinone but only in the presence of H2 O2. The chlorogenoquinone plays a dominant role in anthocyanin degradation. We demonstrated that peroxidase extract in the absence of CG showed a weak degradation activity toward blueberry anthocyanins, cyanidin 3-glucoside, and pelargonidin 3-glucoside. Nevertheless, addition of CG increased anthocyanin degradation, leading to formation of brown polymers. Therefore, blueberry POD could participate in the development of browning during blueberry-juice storage. [source] | ||||||||||