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Jan 31, 2025Keywords:
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Main Article Content
Optimization of the production and storage conditions of baobab syrups (Adansonia digitata L.): Physicochemical parameters and kinetic degradation
Abstract
The objective of the study was to define the optimal conditions for the production of baobab syrups and their conservation. An aqueous extract of 9 °Brix was developed by performing a powder/ water mixture with a ratio (mass ratio) 1/6 (kg/kg). With the aqueous extract, two types of syrups (hot syrup and cold syrup) of 65 °Brix were prepared. To study the stability, syrups are pasteurized with two scales previously optimized (90°C/10 min, 80°C/30 min). They were stored for 120 days at different temperatures (4, 20, 30, 37 and 45°C). The kinetics of degradation of ascorbic acid and the evolution of the reducing sugars content were examined. Activation energies, respectively, for ascorbic acid and reducing sugars, ranged from 33.559 to 44.427 kJ mol-1 and from 16.804 to 35.108 kJ mol-1 . Also, the loss of ascorbic acid and increase of the reducing sugars content were consistent with the kinetic model of the first order for coefficients between 0.884 and 0.995. The three models (Arrhenius, Eyring and Ball) used to calculate and predict these levels yielded similar results. The heat treatment, with both scales, allowed stability of syrups. In conclusion, our results indicated that the process and storage conditions in terms of preserving the nutritional quality were obtained with pasteurized cold syrup with the scale of 90°C/10 minutes. Also, loss predictions in vitamin C with this scale was estimated at around 35% after 180 days of storage at room temperature.
