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

Aims: The objective of this study was to evaluate the effect of dilution ratio and pasteurization on physico-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 and Technology, at the Laboratory of Food Biochemistry and Tropical Product Technology (BATPTL) of Nangui Abrogoua University, Abidjan, Côte d'Ivoire, between June and August 2019.

Methodology: The pulp collected from the fruit was diluted according to the following pulp/water ratio (RPW; v/v): 1:0.5; 1:1 and 1:1.5 and pasteurized at 75°C at different times (5 min, 10 min and 15 min). The pH, titratable acidity (TA), Total soluble solid (TSS), vitamin C, β-carotene and the colour were determined on the different samples.

Results: The results obtained during this study showed that all the physico-chemical parameters evaluated, 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 C concentration decreased as well as 53%, 74% and 76% of β-carotene. It also led to a decrease in total soluble solid (TSS) of 32%, 50% and 59%. Following the pasteurization of each diluted pulp12%, 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 first 5 minutes and remains constant during the last 10 minutes of pasteurization.

Conclusion: During Saba senegalensis fruit processing into nectar, dilution and pasteurization factors must be considered in order to ensure the physico-chemical quality of the beverage. The physico-chemical characteristics were more affected during dilution than in pasteurization.