Physical, Chemical and Rheological Properties of Blueberry Jam

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Pelegrine Guimaraes, Daniela Helena ; Alves, Gisele Leticia ; Querido, Amanda Faria ; Arce Castillo, Pedro Felipe ; de Moraes Gomes Rosa, Maria Thereza ; Iano, Y ; Saotome, O ; Vasquez, GLK ; Pezzuto, CC ; Arthur, R ; DeOliveira, GG

• Document type: Journal article
• Source: PROCEEDINGS OF THE 7TH BRAZILIAN TECHNOLOGY SYMPOSIUM (BTSYM 21): EMERGING TRENDS IN HUMAN SMART AND SUSTAINABLE FUTURE OF CITIES, VOL 1; v. 207, p. 7-pg., 2023-01-01.

Abstract

Blueberry stands out for its functional properties, which provide antioxidant potential to the fruit. Manufacturing jams are an alternative for the processing, utilization, and consumption of fruits. However, factors as the kind of pectin, sugar index, and the addition of soluble fibers may interfere with bioactive compounds' stability during the thermal process and storage. The proposal of this study includes the analysis of the effect of storage time on the physical, chemical, and texture properties of blueberry jams (traditional and light), immediately after processing and after 30, 90, and 120 days of storage. Results were analyzed using ANOVA and regression analysis. Soluble solids content showed no significant interaction with time for light products. Longer cooking times and a higher sugar concentration resulted in the instability of anthocyanins during storage. Time was of influence on most texture properties of the conventional products. For light jams, time exerted influence on hardness and adhesiveness. Physical, chemical, and rheological properties, on the other hand, were predicted by mathematical simulation by using molecular descriptors + smile codes with several architectures of artificial neural networks. The optimal configuration 10-30-10-3 was the architecture that obtained the lowest deviations for the dependent variables (hardness, water activity, and adhesiveness). (AU)