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Optimization Scale Pasteurization of Baobab Juice Using Response Surface Methodology (RSM)
Graduate School Polytehnique Dakar, Dakar Fann, Senegal
Gaston Berger University of Saint Louis, Senegal
Graduate School Polytehnique Dakar, Dakar Fann, Senegal
IRESSEF, Institute for Health Research, Epidemiological Surveillance and Training, Diamniadio Dakar, Senegal
Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, University of Avignon, University of La Réunion, Montpellier, France
- 1 Graduate School Polytehnique Dakar, Dakar Fann, Senegal
- 2 Gaston Berger University of Saint Louis, Senegal
- 3 Graduate School Polytehnique Dakar, Dakar Fann, Senegal
- 4 IRESSEF, Institute for Health Research, Epidemiological Surveillance and Training, Diamniadio Dakar, Senegal
- 5 Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, University of Avignon, University of La Réunion, Montpellier, France
Food and Nutrition Sciences·Volume 11 (2020)·Pages 113–122·Published 10 February 2020·DOI10.4236/fns.2020.112010
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Abstract
The <i> Adansonia digitate</i> L . known as Baobab is the only species present in West Africa and grows wild. All parts of the plant are used by humans. In Senegal, baobab pulp is widely consumed; it is used as raw material in small and medium enterprises (SMEs) for making juices, concentrates, jams, powder. Drinks or juices from baobab are highly appreciated by consumers; however rapid fermentation can happen even after pasteurization that can shorten their shelf-life. A Doehlert experimental design was used to find a good scale of heat treatment ensuring a proper conservation of baobab juice. Results of the experimental design showed that a heat treatment of 80 ° C for 10 min gives a baobab juice with good sanitary quality that meets the international standards.
KeywordsBaobab JuiceScale of PasteurizationDoehlert Experimental PlanResponse Surface Method
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