Effect of heat treatment on physicochemical properties of Bambangan (Mangifera pajang) fruit juice
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...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Springer
2021
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| Online Access: | http://psasir.upm.edu.my/id/eprint/96904/ http://psasir.upm.edu.my/id/eprint/96904/1/ABSTRACT.pdf |
| _version_ | 1848862472434352128 |
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| author | Roslan, Jumardi Boniface, Beatricia Amelia Hay, Chye Ling Lee, Jau Shya Akanda, Md. Jahurul Haque Saallah, Suryani Mohd Nor, Mohd Zuhair |
| author_facet | Roslan, Jumardi Boniface, Beatricia Amelia Hay, Chye Ling Lee, Jau Shya Akanda, Md. Jahurul Haque Saallah, Suryani Mohd Nor, Mohd Zuhair |
| author_sort | Roslan, Jumardi |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-15T13:17:34Z |
| format | Article |
| id | upm-96904 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T13:17:34Z |
| publishDate | 2021 |
| publisher | Springer |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-969042022-11-29T08:57:04Z http://psasir.upm.edu.my/id/eprint/96904/ Effect of heat treatment on physicochemical properties of Bambangan (Mangifera pajang) fruit juice Roslan, Jumardi Boniface, Beatricia Amelia Hay, Chye Ling Lee, Jau Shya Akanda, Md. Jahurul Haque Saallah, Suryani Mohd Nor, Mohd Zuhair 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. Springer 2021 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/96904/1/ABSTRACT.pdf Roslan, Jumardi and Boniface, Beatricia Amelia and Hay, Chye Ling and Lee, Jau Shya and Akanda, Md. Jahurul Haque and Saallah, Suryani and Mohd Nor, Mohd Zuhair (2021) Effect of heat treatment on physicochemical properties of Bambangan (Mangifera pajang) fruit juice. Transactions on Science and Technology, 8 (3-3). 545 - 551. ISSN 2289-8786 https://tost.unise.org/pdfs/vol8/no3-3/vol8n3-3.html |
| spellingShingle | Roslan, Jumardi Boniface, Beatricia Amelia Hay, Chye Ling Lee, Jau Shya Akanda, Md. Jahurul Haque Saallah, Suryani Mohd Nor, Mohd Zuhair Effect of heat treatment on physicochemical properties of Bambangan (Mangifera pajang) fruit juice |
| title | Effect of heat treatment on physicochemical properties of Bambangan (Mangifera pajang) fruit juice |
| title_full | Effect of heat treatment on physicochemical properties of Bambangan (Mangifera pajang) fruit juice |
| title_fullStr | Effect of heat treatment on physicochemical properties of Bambangan (Mangifera pajang) fruit juice |
| title_full_unstemmed | Effect of heat treatment on physicochemical properties of Bambangan (Mangifera pajang) fruit juice |
| title_short | Effect of heat treatment on physicochemical properties of Bambangan (Mangifera pajang) fruit juice |
| title_sort | effect of heat treatment on physicochemical properties of bambangan (mangifera pajang) fruit juice |
| url | http://psasir.upm.edu.my/id/eprint/96904/ http://psasir.upm.edu.my/id/eprint/96904/ http://psasir.upm.edu.my/id/eprint/96904/1/ABSTRACT.pdf |