Effect of heat treatment on the physico-chemical properties of Mengkudu (Morinda citrifolia) extract

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2 Citations (Scopus)

Abstract

Extract of mengkudu was heated using a bench-top tube heat exchanger at 30, 50, 70 and 90oC for 0, 5, 10 and 15 min residence time. The treated mengkudu extract was then measured for pH, L*, a*, b* color parameters, clarity, viscosity and total polyphenol content. Results show that heating using temperature of 30 to 90oC for 5 to 15 mins significantly (p<0.05) increased the pH compared to unheated samples. However, when compared between the different heating temperature and residence time used, no significant differences were observed. Both temperature and residence time did not significantly affect total soluble solids and color parameters of L*, a*, b*. Using a higher heating temperature resulted in a reduction in clarity and viscosity but no significant effect on total polyphenol content. At higher temperature, increasing the residence time resulted in lower clarity. Residence time did not show a significant effect on total polyphenol content and viscosity.

Original languageEnglish
JournalInternational Food Research Journal
Volume18
Issue number3
Publication statusPublished - 2011

Fingerprint

Morinda
Morinda citrifolia
physicochemical properties
Hot Temperature
heat treatment
Polyphenols
Temperature
Viscosity
Heating
extracts
polyphenols
viscosity
temperature
heat
Color
heat exchangers
color
total soluble solids

Keywords

  • Flow rate
  • Morinda citrifolia
  • Physico-chemical
  • Residence time
  • Temperature

ASJC Scopus subject areas

  • Food Science

Cite this

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title = "Effect of heat treatment on the physico-chemical properties of Mengkudu (Morinda citrifolia) extract",
abstract = "Extract of mengkudu was heated using a bench-top tube heat exchanger at 30, 50, 70 and 90oC for 0, 5, 10 and 15 min residence time. The treated mengkudu extract was then measured for pH, L*, a*, b* color parameters, clarity, viscosity and total polyphenol content. Results show that heating using temperature of 30 to 90oC for 5 to 15 mins significantly (p<0.05) increased the pH compared to unheated samples. However, when compared between the different heating temperature and residence time used, no significant differences were observed. Both temperature and residence time did not significantly affect total soluble solids and color parameters of L*, a*, b*. Using a higher heating temperature resulted in a reduction in clarity and viscosity but no significant effect on total polyphenol content. At higher temperature, increasing the residence time resulted in lower clarity. Residence time did not show a significant effect on total polyphenol content and viscosity.",
keywords = "Flow rate, Morinda citrifolia, Physico-chemical, Residence time, Temperature",
author = "Maskat, {Mohamad Yusof} and Tan, {S. M.}",
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AU - Maskat, Mohamad Yusof

AU - Tan, S. M.

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N2 - Extract of mengkudu was heated using a bench-top tube heat exchanger at 30, 50, 70 and 90oC for 0, 5, 10 and 15 min residence time. The treated mengkudu extract was then measured for pH, L*, a*, b* color parameters, clarity, viscosity and total polyphenol content. Results show that heating using temperature of 30 to 90oC for 5 to 15 mins significantly (p<0.05) increased the pH compared to unheated samples. However, when compared between the different heating temperature and residence time used, no significant differences were observed. Both temperature and residence time did not significantly affect total soluble solids and color parameters of L*, a*, b*. Using a higher heating temperature resulted in a reduction in clarity and viscosity but no significant effect on total polyphenol content. At higher temperature, increasing the residence time resulted in lower clarity. Residence time did not show a significant effect on total polyphenol content and viscosity.

AB - Extract of mengkudu was heated using a bench-top tube heat exchanger at 30, 50, 70 and 90oC for 0, 5, 10 and 15 min residence time. The treated mengkudu extract was then measured for pH, L*, a*, b* color parameters, clarity, viscosity and total polyphenol content. Results show that heating using temperature of 30 to 90oC for 5 to 15 mins significantly (p<0.05) increased the pH compared to unheated samples. However, when compared between the different heating temperature and residence time used, no significant differences were observed. Both temperature and residence time did not significantly affect total soluble solids and color parameters of L*, a*, b*. Using a higher heating temperature resulted in a reduction in clarity and viscosity but no significant effect on total polyphenol content. At higher temperature, increasing the residence time resulted in lower clarity. Residence time did not show a significant effect on total polyphenol content and viscosity.

KW - Flow rate

KW - Morinda citrifolia

KW - Physico-chemical

KW - Residence time

KW - Temperature

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