Analysis of Nutrient Substance Contents in Blueberry Pulp

DOI

10.2991/iceep-18.2018.278How to use a DOI?

Keywords

Blueberry pulp; Fruits maturity; Flavor additive; Nutrient Substance

Abstract

The processing of blueberry pulp has great significance on its quality and nutrient. In this experiment, based on the optimized hot dipping method, we compared the nutrient of blueberry pulps adding two food flavor additives, citric acid and cocktails. The blueberry fruits of verity ‘O’Neal’ with different maturity were used. The results showed that the nutrient content of blueberry pulp was positively correlated with the fruit maturity. The nutrient content of blueberry pulp added cocktails was greater than that added citric acid. Under the two treatment methods, different differences are exhibited depending on the functional substances.

Copyright

© 2018, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Zhaofang Chen
AU  - Liancong Yang
AU  - Jin Wang
AU  - Xun Wang
PY  - 2018/09
DA  - 2018/09
TI  - Analysis of Nutrient Substance Contents in Blueberry Pulp
BT  - Proceedings of the 2018 7th International Conference on Energy and Environmental Protection (ICEEP 2018)
PB  - Atlantis Press
SP  - 1552
EP  - 1555
SN  - 2352-5401
UR  - https://doi.org/10.2991/iceep-18.2018.278
DO  - 10.2991/iceep-18.2018.278
ID  - Chen2018/09
ER  -