39B-4

M. E. Camire¹, A. CHAOVANALIKIT², M. P. Dougherty¹, and J. Briggs³. (1) Department of Food Science & Human Nutrition, University of Maine, 5736 Holmes Hall, Orono, ME 04469-5736, (2) Department of Food Science & Technology, Oregon State University, 100 Wiegand Hall, Corvallis, OR 97331-6602, (3) Natick Soldier Center, Natick, MA 01760

JUSTIFICATION: As interest in functional foods grows, new healthy food products can be developed using fruit products. Anthocyanins not only provide attractive color, but they also provide cardiovascular and other health benefits. Fruit juice concentrates and other products can provide natural coloring as well as appeal to health-conscious consumers.

OBJECTIVES: To evaluate the stability and acceptability of blueberry and grape anthocyanins in extruded cereals.

METHODS: White corn meal with 10% sucrose added were fed to a Werner-Pfleiderer ZSK-30 twin screw extruder at a rate of 13.6 kg/hr. Corn syrup, lowbush blueberry concentrate or Concord grape juice concentrate was pumped at 4 kg/hr. Maximum barrel temperature was 138°C; screw speed was 300 rpm. Anthocyanins were measured spectrophotometrically after extrusion and after 3 months storage at room temperature. Bulk density, expansion, Hunter color (L*a*b*), and moisture were also measured. Ninety persons who eat sweetened breakfast cereals were recruited to evaluate the cereals for overall acceptability and acceptability of color, sweetness, hardness, and flavor using a 9-point hedonic scale.

RESULTS: Extrusion reduced anthocyanins in the cereals, but there was no change due to storage. Total anthocyanins, polymeric color, and % tannins were higher in the blueberry cereal. The grape cereal was lighter and less red than the blueberry product. Bulk density was highest in the corn syrup cereal. Overall acceptability was lower for the blueberry cereal, but all means were below 6 (like slightly). Sweetness and flavor scores were correlated with overall liking, suggesting that the tart flavor of the blueberry cereal was not appealing.

SIGNIFICANCE: Breakfast cereals appear to be a suitable food for anthocyanin fortification. Despite losses during extrusion, sufficient amounts of the colorants remain to cause a purple color. Extrusion conditions should be optimized to minimize pigment loss, and adequate sugar should be added to reduce tartness.