Abstract:In this paper, the effects of colloid milling and freeze milling on the quality of mango pulp were compared. The study showed that there were no significance differences in moisture, ash, protein, total acid, total sugar, and fiber contents of mango pulp by the two milling methods (P>0.05). The total phenolic content and ABTS scavenging ability of mango pulp prepared by colloid milling were 27.42 mg GAE/100 g and 9.04 μmol TE/g respectively, while those of mango pulp prepared by freezing milling were 31.18 mg GAE/100 g and 9.75 μmol TE/g, respectively. These results indicate that freezing milling could better protect the antioxidant activity of mango pulp. The average particle size of mango pulp prepared by colloid milling was 110.34 μm, whereas that of pulp prepared by freeze milling was only 59.49 μm; thus the texture and dispersion properties of mango pulp prepared by freeze milling were improved. The L*, a* and b* values of mango pulp prepared by freeze milling were significantly higher than those of pulp prepared by colloid milling (P<0.05). The total terpene compounds of mango pulp prepared by freeze milling was 1 805.56 μg/L, significantly higher than the 416.96 μg/L of pulp prepared by colloid milling. The sensory evaluation scores of mango flavor, grass flavor, and texture were higher, and mango pulp prepared by freeze milling had superior color, flavor, and eating quality. In summary, mango pulp prepared by freeze milling was better in terms of antioxidant activity, microstructure, and sensory qualities. Freeze milling can effectively preserve mango pulp quality and can be used as a new type of mango pulp processing technology.