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EFFECT OF PH, CERTAIN CHEMICALS AND HOLDING TIME-TEMPERATURE ON THE COLOUR OF LOWBUSH BLUEBERRY PUREE.

Author(s) : YANG C. S. T., YANG P. P. A.

Type of article: Article

Summary

MAIN EFFECTS OF PH, SEVERAL CHEMICALS, AND HOLDING TIME AT 323 AND 253 K (50 AND -20 DEG C) ON THE COLOUR OF LOWBUSH BLUEBERRY PUREE WERE EVALUATED. AS PH SHIFTED FROM LOW TO HIGH, THE PUREE BECAME DARKER AND MORE BLUISH-PURPLE. CHEMICALS SUCH AS EDTA (ETHYLENE-DIAMINE TETRA-ACETIC ACID) AND ALUMINIUM CHLORIDE TENDED TO PRODUCE A REDDER AND YELLOWER PUREE WHEREAS TIN CHLORIDES WOULD MAKE THE COLOUR BLUISH-PURPLE. THE COMBINING EFFECT OF PH AND CHEMICALS SHOWED A STABILIZING EFFECT ON PUREE COLOUR WHICH WAS INDEPENDENT OF HOLDING TIME OF 24 HOURS AT 323 K OR 4 WEEKS AT 253 K.

Details

  • Original title: EFFECT OF PH, CERTAIN CHEMICALS AND HOLDING TIME-TEMPERATURE ON THE COLOUR OF LOWBUSH BLUEBERRY PUREE.
  • Record ID : 1987-2240
  • Languages: English
  • Publication date: 1987
  • Source: Source: J. Food Sci.
    vol. 52; n. 2; 1987.03-04; 346-347; 352,2 tabl.; 20 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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