18F-4

M. E. CAMIRE¹, R. M. Potter¹, S. Aldaous¹, W. Halteman², and M. P. Dougherty¹. (1) Dept. of Food Science and Human Nutrition, Univ. of Maine, 5735 Hitchner Hall, Orono, ME 04469-5735, (2) Dept. of Mathematics, Univ. of Maine, Orono, ME 04469

Despite increases in soyfood consumption in the United States, some Americans perceive foods containing soy to be inferior in taste. Wild or lowbush blueberries (Vaccinium angustifolium Ait.) contain a variety of phytochemicals and, like soy, could provide protection against cardiovascular diseases, cancer, and aging-related problems. The pleasant flavor of blueberries could entice some consumers to try soy beverages. However, the low pH of blueberries and their anthocyanin instability pose challenges for food scientists. The objective of this study was to develop prototype blueberry-soy beverages and assess their physical, chemical, and sensory properties. Four formulations were tested: two contained ADM soy protein isolate, and Devonsoy soymilk powder was used in the other two. Two types of sweetener were studied: brown rice syrup, and a blend of apple and white grape juice concentrates. All formulations contain 12% wild blueberry juice concentrate. Total anthocyanins and phenolics were measured by spectrophotometric methods; antioxidant activity was assessed with the DPPH method. Hunter color, soluble solids, Titratable Acidity (TA) viscosity, and pH were also measured. A ten-person descriptive panel evaluated formulations for flavor, aroma, and textural attributes. Sixty-five persons willing to taste a blueberry-soy beverage participated in hedonic ratings of color, flavor, texture, and overall acceptability. Pasteurized beverages averaged 35 mg of anthocyanins per 100 grams. TA and Brix/acid ratio were highest in the soy isolate-juice blend product. Viscosity was lowest in the soy isolate and rice syrup formulation. The descriptive panel rated the isolate-juice sample as having more sweetness and blueberry flavor; soymilk samples had higher painty, nutty, and chalky ratings. Only the isolate-juice blend received mean hedonic scores above “like slightly.” The information provided by this study will be used to provide guidance to the wild blueberry and soy dairy industries for new product development. Increased sweetness and smoother texture are needed.

Session 18F, Product Development: General
2:00 PM - 5:30 PM, Sunday PM Room Hall I-2

2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana