Articles
PREVENTION OF ANTHOCYANIN LEAKAGE OF INDIVIDUALLY QUICK FROZEN (IQF) LOWBUSH BLUEBERRIES IN BLUEBERRY MUFFINS
Article number
446_31
Pages
211 – 220
Language
Abstract
The objective of this research was to develop a method to prevent bleeding of IQF blueberries in muffins.
First-run berries that passed through a reel destemmer once, and rerun berries (about 60% of harvest) that passed through the destemmer twice were evaluated.
Anthocyanin leakage into buffer (pH=3) was measured at 525 nm.
Rerun berries had a significantly (P≤0.05) higher driploss and demonstrated significantly (P≤0.05) greater anthocyanin leakage than first-run berries.
Four treatments (first-run and rerun berries with or without coating with sodium carboxymethylcellulose (CMC)) were evaluated for the effects of coating on the physical characteristics of blueberry muffins.
Berries were coated with 10% by weight CMC before they were mixed with muffin batter.
Batter color was measured by Hunter LabScan II Spectrocolorimeter.
Batter with coated berries had significantly (P≤0.05) higher L values than that with uncoated berries.
Batter with uncoated rerun berries had significantly (P≤0.05) higher hue angle and negative a value, and lower L, b value and chroma than that with coated first-run and coated rerun berries.
The bleeding area of an individual berry in muffins was measured using an image analyzer.
Rerun berries had significantly (P≤0.05) higher bleeding area than first run berries.
CMC coating significantly reduced anthocyanin leakage into batter during mixing.
First-run berries that passed through a reel destemmer once, and rerun berries (about 60% of harvest) that passed through the destemmer twice were evaluated.
Anthocyanin leakage into buffer (pH=3) was measured at 525 nm.
Rerun berries had a significantly (P≤0.05) higher driploss and demonstrated significantly (P≤0.05) greater anthocyanin leakage than first-run berries.
Four treatments (first-run and rerun berries with or without coating with sodium carboxymethylcellulose (CMC)) were evaluated for the effects of coating on the physical characteristics of blueberry muffins.
Berries were coated with 10% by weight CMC before they were mixed with muffin batter.
Batter color was measured by Hunter LabScan II Spectrocolorimeter.
Batter with coated berries had significantly (P≤0.05) higher L values than that with uncoated berries.
Batter with uncoated rerun berries had significantly (P≤0.05) higher hue angle and negative a value, and lower L, b value and chroma than that with coated first-run and coated rerun berries.
The bleeding area of an individual berry in muffins was measured using an image analyzer.
Rerun berries had significantly (P≤0.05) higher bleeding area than first run berries.
CMC coating significantly reduced anthocyanin leakage into batter during mixing.
Publication
Authors
H.L. Zhang, A.A. Bushway, T. Work, M.E. Camire, R. Work
Keywords
Gum coating, anthocyanin leakage, blueberry muffins
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