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Position: Home > Articles > Effect of Blueberry on Spreadable Processed Cheese Journal of Northeast Agricultural University(English Edition) 2011,18 (2)

Effect of Blueberry on Spreadable Processed Cheese

作者：

Xiuling Zhang;Yu Yang;Dan Zha

单位：

College of Food, Northeast Agricultural University, Harbin 150000, Chin;College of Food, Northeast Agricultural University, Harbin 150000, China

关键词：

blueberry;microstructure;ph value;spreadable processed cheese;fiber;lowere

摘要：

Blueberry is a kind of wild berry with high nutrition values. It contains a great amount of anthocyanin, organic acid and fiber, which significantly affects sensory evaluation, pH value, texture profile analysis (TPA) and microstructure. This study determined the effect of blueberry pulp on spreadable processed cheese through examining pH value, TPA, microstructure and color-difference. The results showed that increased blueberry content lowered pH value, remarkably transformed microstructure and TPA (P<0.05). Overloaded fiber in blueberry ruined the network structure of casein gel, thus 10% of blueberry performed better, more than that additive volume, sensory evaluation was worsen and gel structure was spoiled gradually. The blueberry sample lowered L*, b* and slightly increased a*, resulting in blueberry samples presented light amethyst, while sterilizing samples presented dark pink because of the lost of anthocyanin.

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Effect of Blueberry on Spreadable Processed Cheese

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