TITLE:
Optimization Scale Pasteurization of Baobab Juice Using Response Surface Methodology (RSM)
AUTHORS:
Ndiaye Ndeye Adiara, Bassama Joseph, Dieng Modou, N. C. Toure/kane, Montet Didier
KEYWORDS:
Baobab Juice, Scale of Pasteurization, Doehlert Experimental Plan, Response Surface Method
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.11 No.2,
February
27,
2020
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.