Food and Nutrition Sciences

Volume 11, Issue 2 (February 2020)

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

Google-based Impact Factor: 0.97  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    151 Downloads   245 Views  

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.

Cite this paper

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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