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

• Main Authors: Jumardi Roslan, Beatricia Amelia Boniface, Hay Chye Ling, Lee, Jau Shya, Md. Jahurul Haque Akanda, Suryani Saallah, Mohd Zuhair Mohd Nor
• Format: Article
• Language: English; English
• Published: UniSE Press 2021
• Subjects: TX341-641 Nutrition. Foods and food supply
• Online Access: https://eprints.ums.edu.my/id/eprint/32841/1/Effect%20of%20heat%20treatment%20on%20physicochemical%20properties%20of%20bambangan%20%28Mangifera%20pajang%29%20fruit%20juice.pdf; https://eprints.ums.edu.my/id/eprint/32841/3/Effect%20of%20heat%20treatment%20on%20physicochemical%20properties%20of%20bambangan%20%28Mangifera%20pajang%29%20fruit%20juice%20_ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/32841/; http://tost.unise.org/pdfs/vol8/no3-3/ToST-CoFA2020-545-551-OA.pdf

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...