Optimization Scale Pasteurization of Baobab Juice Using Response Surface Methodology (RSM)

摘要

The Adansonia digitate L. known asBaobab is the only species present in West Africa and grows wild. All parts ofthe plant are used by humans. In Senegal, baobab pulp is widely consumed; it isused as raw material in small and medium enterprises (SMEs) for making juices,concentrates, jams, powder. Drinks or juices from baobab are highly appreciatedby consumers; however rapid fermentation can happen even after pasteurizationthat can shorten their shelf-life. A Doehlert experimental design was used tofind a good scale of heat treatment ensuring a proper conservation of baobabjuice. Results of the experimental design showed that a heat treatment of 80°C for 10 min gives a baobab juice with goodsanitary quality that meets the international standards.