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Abstract ▼ AI-Helper

The effect of blueberries on the quality characteristics of strawberry jam substituted with 50% sugar, glucose syrup 10% was investigated. Strawberry jams with 5, 10 and 20% blueberries in place of strawberry were prepared and evaluated for moisture content, reducing sugar, total acidity, pH, color,...

The effect of blueberries on the quality characteristics of strawberry jam substituted with 50% sugar, glucose syrup 10% was investigated. Strawberry jams with 5, 10 and 20% blueberries in place of strawberry were prepared and evaluated for moisture content, reducing sugar, total acidity, pH, color, total sugar (°Brix), pectin content, anthocyanin content, DPPH radical scavenging activity, texture analysis and sensory characteristics. As the amount of blueberries increased, total acidity, °Brix , reducing sugar content and anthocyanin content of jams increased, while pH decreased, moisture content has changed little. The DPPH radical scavenging activities of the 80% methanol extract from jams were 75.33%, 85.75%, 91.23% and 92.73% at a concentration of 8 mg/mL. Radical scavenging activity increased with the added concentration of blueberries. The lightness decreased with addition of blueberries, but the redness and yellowness increased. The sensory scores for jams increased with the increase of blueberry content; however, strawberry jams with 10% blueberries showed the best scores.

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