Optimization Scale Pasteurization of Baobab Juice Using Response Surface Methodology (RSM) - Food and Nutrition Sciences

FNS > Vol.11 No.2, February 2020

Food and Nutrition Sciences

Volume 11, Issue 2 (February 2020)

ISSN Print: 2157-944X ISSN Online: 2157-9458

Google-based Impact Factor: 0.92 Citations h5-index & Ranking

Optimization Scale Pasteurization of Baobab Juice Using Response Surface Methodology (RSM) ()

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DOI: 10.4236/fns.2020.112010 624 Downloads 1,904 Views Citations

Author(s)

Ndiaye Ndeye Adiara^1*, Bassama Joseph², Dieng Modou¹, N. C. Toure/kane^1,3, Montet Didier⁴

Affiliation(s)

¹Graduate School Polytehnique Dakar, Dakar Fann, Senegal.
²Gaston Berger University of Saint Louis, Senegal.
³IRESSEF, Institute for Health Research, Epidemiological Surveillance and Training, Diamniadio Dakar, Senegal.
⁴Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, University of Avignon, University of La Réunion, Montpellier, France.

ABSTRACT

The Adansonia digitate 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.

KEYWORDS

Baobab Juice, Scale of Pasteurization, Doehlert Experimental Plan, Response Surface Method

Share and Cite:

Adiara, N. , Joseph, B. , Modou, D. , Toure/kane, N. and Didier, M. (2020) Optimization Scale Pasteurization of Baobab Juice Using Response Surface Methodology (RSM). Food and Nutrition Sciences, 11, 113-122. doi: 10.4236/fns.2020.112010.

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