Effect of blueberry contents on processed cheese spreads

The blueberry is the wild berry with high nutrition value.It has a lot of cyanin,organic acid and fiber,which also has important effects on the senses evaluation,pH value,textrue profile analysis (TPA) and microstructure.This study made sure the effect of the blueberry on processed cheese spreads by determining pH value,TPA,microstructure and chromatic.The results showed that the more blueberry made pH value decrease,microstructure and TPA change remarkably(P0.05).Massive fiber in blueberry could demage the network structure of casein gel,so 10% usage amount was better,more blueberry could destroy the gel gradually,which made senses evaluation be worse.The blueberry made L and b decrease,but a increase slightly,so that the samples with the fresh blueberry were in light amethyst and the ones with the sterilizing blueberry were in dark pink.