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Optimization of the pasteurization of Saba senegalensis nectar

Wild neglected fruits as are known for their beneficial effects on health and the fight against malnutrition. This is the case in Senegal of the fruits of Saba senegalensis wich are consumed more and more in the form of nectar whose nutritional and organoleptic qualities must be preserved. The objective set by this work is to optimize the pasteurization of the nectar in order to preserve its whole quality.The minimum pasteurizing value (VP) is determined and then different pasteurization scales to obtain this VP are tested. The vitamin C of the obtained nectars is monitored for 60 days at 4; 20; 30 and 37 ° C. A 50-minute VP gives microbiological stability for two months at 4 ° C and retains the nutritional qualities of the nectar. Thus, the optimal 73 ° C / 16 min scale is used for this fruit nectar because it preserves 63.38% of the vitamin C. The use of the Ball, Arrhenius and Eyring models during the tests makes it possible to predict adequately the losses of vitamin C. The 73 ° C / 16min scale better retains the nutritional and organoleptic qualities of the nectar of Saba senegalensis.

Auteur(s) : Medoune Gaye Sarr, Nicolas C. M. Ayessou, Mady CISSE, Codou Mar, and Mama SAKHO
Pages : 240–251
Année de publication : 2018
Revue : International Journal of Innovation and Scientific Research
N° de volume : 39(2)
Type : Article
Mise en ligne par : MAR Codou Gueye