Work

Rheological and physicochemical properties of pasteurized and sterilized bambangan (Mangifera pajang) fruit puree

Year: 2025

Type: conference-abstract

Abstract: This study examines the effects of thermal processing on the rheological and physicochemical properties of bambangan fruit puree (BFP). Three thermal treatments were applied: sterilisation (121°C for 3 mins), low temperature long time (LTLT) pasteurisation (65°C for 15 mins), and high temperature short time (HTST) pasteurisation (90°C for 1 min). Rheological characterisation was performed using a rheometer under shear rates ranging from 1 to 250 s⁻¹ and temperatures between 5°C and 70°C. The rheological behaviour was described by the Herschel-Bulkley model, with the LTLT process showing the most suitable thermal processing with a high correlation coefficient (R² = 0.9999). The Herschel-Bulkley parameters for LTLT-treated BFP were determined as follows: flow behaviour index (n) = 0.43, consistency coefficient (K) = 5.88 Pa·sⁿ, and yield stress = 8.47 Pa. Viscosity measurements for LTLT-treated BFP exhibited temperature-dependent behaviour, with values of 19.76, 15.85, 9.96, and 7.45 Pa·s recorded at 5°C, 20°C, 40°C, and 70°C, respectively. Furthermore, the LTLT process effectively preserved the physicochemical properties of BFP, as reflected by its moisture content (87.05%), vitamin C content (175.18 mg/100 g), total soluble solids (14.03°Brix), pH (3.19), and colour parameters (L* = 64.21, a* = 20.25, b* = 65.99). These findings highlight the importance of selecting appropriate thermal processing conditions to ensure both the safety and quality of BFP, with LTLT emerging as a particularly effective method for maintaining desirable rheological and physicochemical attributes.

Source: Food Research

DOI: 10.26656/fr.2017.9(s2).034