Dilution Ratio and Pasteurization Effects on the Physico-chemical Characteristics of the Pulp of Saba senegalensis of C?te d'Ivoire

摘要

Aims: The objective of this study was to evaluate the effect of dilution ratio and pasteurization onphysico-chemical parameters of Saba senegalensis pulp in the context of its recovery.Study Design: The experimental set-up was of a completely randomized design.Place and Duration of Study: This study was carried out in the Department of Food Science andTechnology, at the Laboratory of Food Biochemistry and Tropical Product Technology (BATPTL) ofNangui Abrogoua University, Abidjan, C?te d'Ivoire, between June and August 2019.Methodology: The pulp collected from the fruit was diluted according to the following pulp/waterratio (RPW; v/v): 1:0.5; 1:1 and 1:1.5 and pasteurized at 75°C at different times (5 min, 10 min and15 min). The pH, titratable acidity (TA), Total soluble solid (TSS), vitamin C, β-carotene and thecolour were determined on the different samples.Results: The results obtained during this study showed that all the physico-chemical parametersevaluated, except pH, are affected during dilution while during pasteurization only vitamin C and β-carotene are affected. During the respective dilutions, 50%, 62% and 66% of the vitamin Cconcentration decreased as well as 53%, 74% and 76% of β-carotene. It also led to a decrease intotal soluble solid (TSS) of 32%, 50% and 59%. Following the pasteurization of each dilutedpulp12%, 45% and 50% on average of the vitamin C are lost at the respective pasteurization time(5 min, 10 min and 15 min respectively). For β-carotene the content decreases (50%) within the first5 minutes and remains constant during the last 10 minutes of pasteurization.Conclusion: During Saba senegalensis fruit processing into nectar, dilution and pasteurizationfactors must be considered in order to ensure the physico-chemical quality of the beverage. Thephysico-chemical characteristics were more affected during dilution than in pasteurization.