%0 Journal Article
%T Optimization Scale Pasteurization of Baobab Juice Using Response Surface Methodology (RSM)
%A Ndiaye Ndeye Adiara
%A Bassama Joseph
%A Dieng Modou
%A N. C. Toure/kane
%A Montet Didier
%J Food and Nutrition Sciences
%P 113-122
%@ 2157-9458
%D 2020
%I Scientific Research Publishing
%R 10.4236/fns.2020.112010
%X The &lt;i&gt;</span><i><span style=\"font-family:Verdana;\">Adansonia digitate&lt;/i&gt;</span></i><span style=\"font-family:Verdana;\"> L</span></span></span><span style=\"font-family:Verdana;\"><span style=\"font-family:Verdana;\"><span style=\"font-family:Verdana;\">.</span></span></span><span style=\"font-family:Verdana;\"><span style=\"font-family:Verdana;\"><span style=\"font-family:Verdana;\"> known as
Baobab is the only species present in West Africa and grows wild. All parts of
the plant are used by humans. In Senegal, baobab pulp is widely consumed; it is
used as raw material in small and medium enterprises (SMEs) for making juices,
concentrates, jams, powder. Drinks or juices from baobab are highly appreciated
by consumers; however rapid fermentation can happen even after pasteurization
that can shorten their shelf-life. A Doehlert experimental design was used to
find a good scale of heat treatment ensuring a proper conservation of baobab
juice. Results of the experimental design showed that a heat treatment of 80</span></span></span><span><span><span style=\"font-family:&quot;\"><span style=\"font-family:Verdana;\">&amp;deg;</span><span style=\"font-family:Verdana;\">C for 10 min gives a baobab juice with good
sanitary quality that meets the international standards.
%K Baobab Juice
%K Scale of Pasteurization
%K Doehlert Experimental Plan
%K Response Surface Method
%U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=98524