Abstract:The purpose of this study was to prepare blueberry syrup (cheung) using fructooligosaccharide instead of the traditionally used sucrose. The sugar content, pH, and colorimetric values were measured to evaluate the quality of the prepared syrup, and the antioxidant activity and phenolic compound content were determined to assess the physiological activity of the syrup. The L * value (lightness), pH, and color were high in syrups containing a high proportion of fructooligosaccharide. The a * value (redness) was … Show more
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