Effect of Blueberry on Spreadable Processed Cheese |
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| Authors: | ZHANG Xiuling YANG Yu ZHAO Dan |
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| Affiliation: | College of Food, Northeast Agricultural University, Harbin 150000, China |
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| Abstract: | 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<0.0... |
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| Keywords: | blueberry spreadable processed cheese TPA microstructure color-difference |
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