Pasteurization of a pulpy and fibrous nectar: The case of baobab (Adansonia digitata L.)

Baobab fruit nectar is a good source of energy in the form of carbohydrates, vitamin C, dietary fiber and essential minerals. However, its shelf life remains limited due to the lack of suitable heat treatment. The pasteurization optimization tests consisted of proposing an ideal scale for optimal preservation of the nectar. Thus, the minimum pasteurizing value of 30 minutes allowing the elimination of pathogenic and spoilage flora, resulted in the optimized scale of 70 °C for 25 minutes. The latter, coupled with a conservation at 4 °C, ensures excellent preservation of the organoleptic qualities of color and nutritional vitamin C for 40 days.