Abstract
Frozen wild and cultivated blueberries were used as colorants at two levels in three model systems. Liquid beverage and condiment samples were measured by light transmission and read as Judd‐Hunter L, a, b units. Opaque topping samples were measured by light reflection, recorded in L, a, b units with visual reference to Munsell Color System. Hue angle theta was calculated for all samples. Pigment analyses were done by acid‐ethanol extraction and calculated as cyanidin‐3‐glucoside. Lower pH model systems had redder color; higher pH products had bluer color. Wild blueberries had high pigment content. The color was related to the pigment content.
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