Analysis of Nutrient Substance Contents in Blueberry Pulp
Authors
Zhaofang Chen, Liancong Yang, Jin Wang, Xun Wang
Corresponding Author
Zhaofang Chen
Available Online September 2018.
- 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/).
Cite this article
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 -