Optimization scale pasteurization of baobab juice using Response Surface Methodology (RSM)

Ndiaye Ndeye Adiara, Bassama Joseph, Dieng Modou, Toure/kane N. C., Montet Didier. 2020. Optimization scale pasteurization of baobab juice using Response Surface Methodology (RSM). Food and Nutrition Sciences, 11 (2) : 113-122.

Résumé : 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.

Mots-clés Agrovoc : méthode statistique, pasteurisation, Méthode d'optimisation, Adansonia digitata, jus de fruits, traitement thermique, qualité des aliments

Mots-clés géographiques Agrovoc : Sénégal

Mots-clés complémentaires : méthode des surfaces de réponses

Mots-clés libres : Optimization scale pasteurization, Baobab juice, Response Surface Methodology

Classification Agris : Q02 - Traitement et conservation des produits alimentaires
U10 - Informatique, mathématiques et statistiques

Champ stratégique Cirad : CTS 3 (2019-) - Systèmes alimentaires

Auteurs et affiliations

• Ndiaye Ndeye Adiara, Graduate School Polytehnique (SEN) - auteur correspondant
• Bassama Joseph, Université Gaston Berger (SEN)
• Dieng Modou, Graduate School Polytehnique (SEN)
• Toure/kane N. C., Graduate School Polytehnique (SEN)
• Montet Didier, CIRAD-PERSYST-UMR Qualisud (FRA)

Source : Cirad-Agritrop (https://agritrop.cirad.fr/595927/)

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