Quality Characteristics of Yogurt Dressing Prepared with Blueberry Juice

Lee, Won-Gab; 이정애,

doi:10.20878/cshr.2012.18.4.019

culinarysciencehospitalityresearch

2012

DOI: 10.20878/cshr.2012.18.4.019

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Quality Characteristics of Yogurt Dressing Prepared with Blueberry Juice

Won-Gab Lee¹,

이정애 이정애²

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Cited by 5 publications

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Determine the effects of drying temperature on the quality change and antioxidant activity characteristics of blueberry

Shin¹,

Yoo²,

Kim³

et al. 2015

Korean Journal of Food Preservation

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This study was performed to investigate the effect of drying temperature on the quality characteristics and antioxidant activity of blueberry. Blueberries were dried at different times and temperatures, including A (40℃, 72 hr), B (40℃, 48 h and 50℃, 24 hr), C (50℃, 72 hr), and D (60℃, 72 hr). The yield and pH ranges of blueberry were determined to be 17.73~31.17% and 3.20~3.25, respectively. The yield rate of A treatments, soluble solid of D treatments, was the highest. The yield rate and soluble content was the highest in the treatment of A and D, respectively. The moisture content and water activity were significantly decreased with the increase in drying temperature (p<0.05). The L value of A treatment, and a and b values of D treatment were the greatest. In the analysis of texture analyzer, hardness, springiness, cohesiveness, gummiess and chewiness were significantly increased with the increase in drying temperature (p<0.05). In the sensory evaluation of blueberry, the appearance and color were the highest in the A treatment. The moisture, texture and taste was highest in the B treatment. The overall acceptability was in the order of B > A > C >D. The total polyphenol content and DPPH radical-scavenging activity were 9.21~13.05 mg/GAEg and 61.90~81.42%, respectively, which were significantly decreased with the increase in drying temperature (p<0.05). Therefore, the optimum time and temperature for blueberry drying was founded to be B treatment (40℃, 48 hr and 50℃, 24 hr) among other treatments.

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Determine the effects of drying temperature on the quality change and antioxidant activity characteristics of blueberry

Shin¹,

Yoo²,

Kim³

et al. 2015

Korean Journal of Food Preservation

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show abstract

A Study of the Willingness to Change into Organic Blueberry

Kang¹,

Sung-Bum²,

Kang³

2013

KOREAN J ORGANIC AGRI

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Quality Characteristics of Sikhye made with Berries

Yang¹,

Jung²,

Song³

et al. 2015

easdl

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Quality Characteristics of Yogurt Dressing Prepared with Blueberry Juice

Cited by 5 publications

References 3 publications

Determine the effects of drying temperature on the quality change and antioxidant activity characteristics of blueberry

Determine the effects of drying temperature on the quality change and antioxidant activity characteristics of blueberry

A Study of the Willingness to Change into Organic Blueberry

Quality Characteristics of Sikhye made with Berries

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