FORMULATION OF BEVERAGES CONTAINING BYPRODUCTS OF OSMOTIC DEHYDRATION OF LOWBUSH BLUEBERRIES |
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Authors: | MARY ELLEN CAMIRE SUSAN ISMAIL FLINT |
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Affiliation: | Department of Food Science, 5736 Holmes Hall University of Maine, Orono ME 04469-5736 |
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Abstract: | The manufacture of osmotically dehydrated lowbush blueberries, Vaccinium angustifolium, produces a liquid byproduct, blueberry extract (BE), containing sugar and blueberry juice. The unique blueberry color and flavor in BE were utilized in a simple beverage containing spring water, 30% or 50% BE (w/v), and 0.1% or 0.2% citric acid. The beverages with 50% BE had significantly higher (p ≤ 0.001) brix and were significantly (p ≤ 0.001) darker, less red, and more blue. Fifty consumers rated the beverages containing 50% BE as significantly more acceptable in color (p ≤ 0.001) and fruit flavor (p ≤ 0.05), but least acceptable (p ≤ 0.001) for sweetness. Samples with 0.2% citric acid were significantly higher (p ≤ 0.001) in overall acceptability. BE can be used to provide flavor and color in fruit beverages while reducing a waste disposal problem for blueberry processors. |
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