ISSN:
1745-4557
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Blueberry juice has a strong flavor and low sugar content, but does not make an affordable, palatable drink unless mixed with water or another juice. This study investigated characteristics of blueberry juice blended with Concord, Reliance, Sunbelt, and Venus grape juices, and Thompson Seedless concentrate (TSC), The blends were evaluated by a trained sensory panel for the attributes of blueberry flavor, color, and aroma, and for astringency, body, and sweetness. Intensity of blueberry-related sensory attributes increased with increased concentration of blueberry juice for all two-way juice beverage blends. Blends sweetened with high fructose corn syrup (HFCS) as opposed to TSC were perceived as significantly different in triangle testing. In three-way blends of blueberry, Concord, and water, replacing HFCS with TSC as a sweetener, and increasing the percentage of blueberry and Concord juice increased intensity ratings for blueberry aroma, and the effects were additive. For the attributes of body, color, flavor, and sweetness, changing sweeteners had no effect, but increasing the percentage of blueberry and Concord grape juice increased the intensity ratings for these characteristics.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4557.1999.tb00557.x
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