@article{ajfst20221036,
author={{KOUAKOUA, Yapi Elis¨¦e and KOUADIO, Olivier Kouadio and GNAGNE, Eliane Hadiowe and COULIBALY, A?ssatou and DIABATE, Massogb¨¨ and AMANI, N¡¯Guessan Georges},
title={Effect of Different Fruit Blends on the Acidity of <i>Saba senegalensis</i> Pulp},
journal={American Journal of Food Science and Technology},
volume={10},
number={3},
pages={140--146},
year={2022},
url={http://pubs.sciepub.com/ajfst/10/3/6},
issn={2333-4835},
abstract={The acidity of <i>Saba senegalensis</i> pulp constitutes a major problem in its valorization. The aim of this study was to develop a mixture of fruit pulp to reduce its acidity. Therefore, dessert banana, papaya and pineapple fruits have been used as deacidifying agents in mixtures with <i>Saba senegalensis</i> pulp. These fruits were mixed in proportions ranging from 5% to 50%. The mixtures performing at pH 3 were used to study their organic acid, sugar content and sensory quality. The results showed that the efficient proportions to bring the <i>Saba senegalensis</i> pulp out of the highly erosive zone (pH &lt; 3) were obtained at 25% of dessert banana. At this mixing ratio, the titratable aciity of <i>Saba senegalensis</i> pulp decreased from 30.9 ¡À 0.46 to 17.8 ¡À 0.34 with a reduction of 53%, 25% and 24% of the respective concentrations of citric acid, tartaric acid and malic acid and an increase of 50% of sugars. With regard to sensory quality, the addition of dessert banana to the blend contributed, as with pineapple and papaya, to increasing the acceptability of <i>Saba senegalensis</i> pulp. The reduction of the acidity of the pulp of <i>Saba senegalensis</i> with the addition of other fruit pulps is an advantage for the valorization of this fruit.},
doi={10.12691/ajfst-10-3-6}
publisher={Science and Education Publishing}
}