Files
Download Full Text (298 KB)
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
Rights and Access Note
Rights assessment remains the responsibility of the researcher. No known restrictions on publication
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
Recommended Citation
Yang, T.C.S. 1984. The effects of juice extraction methods on the quality of low-calorie blueberry jellies. Maine Agricultural Experiment Station Bulletin 803.
Included in
Rights Statement
