Articles
Sensory and physico-chemical optimization of wild blueberry juice
Article number
1387_11
Pages
83 – 90
Language
English
Abstract
Wild blueberry is one of the most popular fresh fruits produced in Canada, as well as one of the most nutritious.
However, it is only produced for two months in the year, which limits its consumption.
Therefore, processing it into juice warrants its consumption throughout the year.
The main goal of this work was to enhance the process by identifying the key factors that have the greatest impact on the juice production.
Two experimental designs utilizing screening methods were formulated to optimize the juice extraction process.
These designs relied on the physicochemical and sensory analysis of 10 juice batches produced under different operating conditions (such as thawing time, extraction method, centrifugation speed, enzymation, and pasteurization) in comparison to a commercially available juice.
Major differences in turbidity, viscosity, and colour (CIE L*a*b* colour space) were found.
The process conditions that most affected the juice were the type of extraction, as well as the use of an enzyme in the production process, which significantly reduces the turbidity and viscosity of the juice.
Furthermore, thought a penalty analysis (i.e., just about right (JAR) vs. hedonic scores), flavor enhancement factors were identified in samples pasteurized at 90°C/45 s, as well as in commercial juice.
Through the application of correspondence analysis (CA), significant descriptive attributes were identified.
Floral, citrus, and sweet were determined to be positive attributes, while fermented, earthy, and tongue picoment were identified as negative attributes.
Furthermore, the sensory perception of wild blueberry juice is influenced by the temperature used during pasteurization.
Higher temperatures have a negative impact on flavor perception, while lower temperatures are associated with positive attributes.
By a quantity descriptive analysis (QDA) the whole profile of wild blueberry juice was found.
By analysing the QDA values and appropriately adjusting the most influential operating factors, such as the use of pectinase, the type of extraction method (extractor), and pasteurization conditions (1 min at 90°C), it becomes feasible to produce a juice that is sensorially appealing.
However, it is only produced for two months in the year, which limits its consumption.
Therefore, processing it into juice warrants its consumption throughout the year.
The main goal of this work was to enhance the process by identifying the key factors that have the greatest impact on the juice production.
Two experimental designs utilizing screening methods were formulated to optimize the juice extraction process.
These designs relied on the physicochemical and sensory analysis of 10 juice batches produced under different operating conditions (such as thawing time, extraction method, centrifugation speed, enzymation, and pasteurization) in comparison to a commercially available juice.
Major differences in turbidity, viscosity, and colour (CIE L*a*b* colour space) were found.
The process conditions that most affected the juice were the type of extraction, as well as the use of an enzyme in the production process, which significantly reduces the turbidity and viscosity of the juice.
Furthermore, thought a penalty analysis (i.e., just about right (JAR) vs. hedonic scores), flavor enhancement factors were identified in samples pasteurized at 90°C/45 s, as well as in commercial juice.
Through the application of correspondence analysis (CA), significant descriptive attributes were identified.
Floral, citrus, and sweet were determined to be positive attributes, while fermented, earthy, and tongue picoment were identified as negative attributes.
Furthermore, the sensory perception of wild blueberry juice is influenced by the temperature used during pasteurization.
Higher temperatures have a negative impact on flavor perception, while lower temperatures are associated with positive attributes.
By a quantity descriptive analysis (QDA) the whole profile of wild blueberry juice was found.
By analysing the QDA values and appropriately adjusting the most influential operating factors, such as the use of pectinase, the type of extraction method (extractor), and pasteurization conditions (1 min at 90°C), it becomes feasible to produce a juice that is sensorially appealing.
Publication
Authors
A. Zarate Carbajal, L. Bazinet, S. Turgeon, A. Duarte Sierra
Keywords
wild blueberry, juice, DOE, correspondence analysis (CA), quantity descriptive analysis (QDA)
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