At the Science Kitchen at Leicester University, UK, a demonstration is under way of a class of coloured pigments in blueberries called anthocyanins. Josh Smalley, a finalist on The Great British Bake Off who now runs the Science Kitchen, explains how these compounds are found in almost all fruits and vegetables and can act as pH indicators, as they change colours under different conditions. Today, he’s making two different types of blueberry muffin: one with an acidic batter thanks to the addition of lemon, and the other an alkaline batter brought on by adding bicarbonate of soda, or baking soda. Aside from having different flavour profiles, each muffin should also have a different-coloured surprise on the inside.
Topics: