Abstract
This research evaluated the frozen-thawed pretreatment combined three-round pressing to the physicochemical quality attributes of mangrove apple juice. Results showed that there were significant influence of the frozen-thawed pretreatment on yield, total soluble solid, total phenolic content, flavonoid content compared to the pressing alone. There was not significant difference between the two-round and three round pressing. Therefore this research concluded that mangrove apple pulp should be initially frozen at -20 ± 2°C, thawed at 28 ± 2°C and finally pressed in two cycles. By this application, the highest physicochemical quality properties of mangrove apple juice would be obtained.
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