The baobab is a multi-purpose tree which is used in many countries for its nutritional and medicinal properties. Due to its sensorial and nutritional properties, it constitutes an opportunity for some processing units to valorize it through the processing of the pulp; one of its derived products is the nectar. The stabilization of this product involves thermal treatments. The aim of this study was to assess the effectiveness of different thermal treatments scales on the microbiological, physicochemical and organoleptic qualities of the baobab nectar. The baobab technological diagram used in selected processing (two thermal treatments) units was documented and realized. For the assessment of different pasteurization scales, a modified technology with one heating was used; the used scales were: (T1) 65°C for 15 minutes, (T2) 75°C for 10 minutes, and (T3) 80°C for 5 minutes. A preference test was performed to find out the preference of consumers for products with two or one thermal treatments. The parameters such as pH, brix value, color and the load of lactic acid bacteria and yeasts and moulds were determined on the freshly produced pasteurized nectar and those stored. The results showed that panelists have a preference for nectar produced with one thermal treatment. There is no significant difference in pH and color whatever the pasteurization scale applied. Lactic acid bacteria were absent in freshly and pasteurized baobab nectar stored for one month at 30°C. All baobab nectars had mould and yeast load in accordance with the standards. A storage experiment integrating processors practices and modified techniques is necessary for technological optimization that promotes nutrients retention and safety.
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RUFORUM Working document series
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