@article{3277,
author = "Nithima Nakthong and Mohammad Naghi Eshtiaghi",
abstract = "The objectives of this study were producing juice from whole fruit of mangosteen using enzymes (cellulase and pectinase enzyme), autoclave (120°C, 15minutes) and ultrasonic pretreatment, followed by removing bitter taste using chemical and physical methods. The results of this study have shown that the highest juice yield could be achieved by using autoclave pretreatment. Debittering of mangosteen peel extract using chemical methods such as adding calcium carbonate, calcium acetate, gelatin and pectin showed that the calcium acetate is suitable chemical to reduce the bitter taste of mangosteen peel extract. Furthermore, the formulated mangosteen peel juice as a mixture from passion fruit juice and orange juice indicated that the prepared juice have high sensory acceptant of odor, taste and color. ",
issn = "23191473",
journal = "IJAIR",
keywords = "Mangosteen Extract;Bitter Removal;Juice Formulation",
month = "January",
number = "4",
pages = "289-295",
title = "{D}evelopment of {M}angosteen {J}uice using {M}angosteen {P}eel {E}xtract {M}ixed with {T}ropical {F}ruits",
volume = "9",
year = "2021",
}