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Authors

Tom C.S. Yang

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Description

Juice extracted from lowbush blueberries was used to prepare a low-calorie jelly. Extraction methods included cold-extraction, hot-extraction, and enzyme-extraction. Enzyme-extraction produced the highest yield and least viscous juice with lighter and redder color than other extraction methods whereas hot-extracted juice had an intermediate yield, greatest viscosity and darkest color. Cold-extracted juice made the hardest jelly. Jellies prepared from cold-extracted and enzyme-extracted juices were darker and had a more intense purple color than the corresponding juices, whereas jelly prepared from hot-extracted juice was lighter and redder in color than its corresponding juice.

Document Type

Report

Volume

0734-9548

Publication Date

11-1984

Publisher

Maine Agricultural Experiment Station

City

Orono

Keywords

lowbush blueberry, fruit juice, extraction methods, fruit jelly

Disciplines

Food Science

B803: The Effects of Juice Extraction Methods on the Quality of Low-Calorie Blueberry Jellies

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Food Science Commons

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