Effect of heat treatment on physicochemical properties of bambangan (Mangifera pajang) fruit juice

Jumardi Roslan and Beatricia Amelia Boniface and Hay Chye Ling and Lee, Jau Shya and Md. Jahurul Haque Akanda and Suryani Saallah and Mohd Zuhair Mohd Nor (2021) Effect of heat treatment on physicochemical properties of bambangan (Mangifera pajang) fruit juice. Transactions on Science and Technology, 8 (3). pp. 545-551. ISSN 2289-8786

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Abstract

Bambangan (Mangifera pajang) is an indigenous fruit that merely cultivated in Borneo Island. This fruit has great potential to be commercialized particularly in food applications such as production of juice and ingredient for functional foods. In this study, the effect of different heat treatment on the physicochemical properties of bambangan fruit juice (BFJ) was evaluated. The BFJ was subjected to three different heat treatment conditions: sterilization at 121°C for 3 min, mild temperature long time (MTLT) pasteurization at 65°C for 15 min, and high temperature short time (HTST) pasteurization at 90°C for 1 min. After heat treatment, the BFJ samples were further analyzed for their physicochemical properties including moisture content, color, total soluble solid, pH and vitamin C. It was found that heat treatment could decrease the BFJ moisture content. Heat treatment has changed the color of juice in terms of lightness (L*), green to red (a*), and blue to yellow (b*). The total soluble solid was increased with heat treatment, but decreased in vitamin C, and no changes in pH. The results provide important information on the physicochemical characteristic of BFJ in different heat treatment conditions.

Item Type: Article
Keyword: Bambangan fruit , Bambangan fruit juice , Heat treatment , Physicochemical properties
Subjects: T Technology > TX Home economics > TX1-1110 Home economics > TX341-641 Nutrition. Foods and food supply
Department: FACULTY > Faculty of Food Science and Nutrition
Depositing User: SAFRUDIN BIN DARUN -
Date Deposited: 16 Jun 2022 16:28
Last Modified: 16 Jun 2022 16:28
URI: https://eprints.ums.edu.my/id/eprint/32841

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