Pasteurization of a pulpy and fibrous nectar: The case of baobab (Adansonia digitata L.)
1 National Higher School of Agriculture (ENSA), Thies, Senegal.
2 Water, Energy, Environment and Industrial Processes Laboratory (LE3PI), Polytechnic Higher School, Dakar, Senegal.
3 UFR Agricultural Sciences, Aquaculture and Food Technologies (S2ATA), ), Gaston Berger University, Saint Louis, Senegal.
Research Article
GSC Biological and Pharmaceutical Sciences, 2025, 30(02), 156-162.
Article DOI: 10.30574/gscbps.2025.30.2.0050
Publication history:
Received on 31 December 2024; revised on 10 February 2025; accepted on 13 February 2025
Abstract:
Baobab fruit nectar is a good source of energy in the form of carbohydrates, vitamin C, dietary fiber and essential minerals. However, its shelf life remains limited due to the lack of suitable heat treatment. The pasteurization optimization tests consisted of proposing an ideal scale for optimal preservation of the nectar. Thus, the minimum pasteurizing value of 30 minutes allowing the elimination of pathogenic and spoilage flora, resulted in the optimized scale of 70 °C for 25 minutes. The latter, coupled with a conservation at 4 °C, ensures excellent preservation of the organoleptic qualities of color and nutritional vitamin C for 40 days.
Keywords:
Nectar; Pasteurization; Stability; Adansonia digitata L
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Copyright © 2025 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0
