@article{ajfst20221046,
author={{Fran?ois, Tapsoba and Fr¨¦d¨¦ric, Bationo and Clarisse, Dawend¨¦/Compaor¨¦ Sidbewend¨¦ and Emmanuel, Pacmogda and Oumarou, Zongo and Hama, Cisse and Cheikna, Zongo and Aly, Savadogo},
title={Production and Physicochemical Characterization of <i>Balanites aegyptiaca</i> Nectar Lyophilisate for a Refreshing Drink Production},
journal={American Journal of Food Science and Technology},
volume={10},
number={4},
pages={191--199},
year={2022},
url={http://pubs.sciepub.com/ajfst/10/4/6},
issn={2333-4835},
abstract={<i>Balanite</i><i>s</i><i> aegyptiaca</i> is a forest species with high nutritional and medicinal value. Its transformation, which is always artisanal, contributes little to the exploitation of its potential. Thus, the present study aimed to valorize <i>B. aegyptiaca</i> by developing a freeze-drying technology for its nectar for better preservation. In his study, a survey was carried out to determine the food and medicinal use of the fruit of <i>B. aegyptiaca</i>, a freeze-drying technology was developed for <i>B. aegyptiaca</i> nectar production. The pulp and the lyophilisate produced were characterized using standard physicochemical analysis methods and sensory analysis. The survey showed that <i>B. aegyptiaca</i> was used for the treatment of constipation (60% of respondents), high blood pressure (45% of respondents), ulcers (31% of respondents), diabetes (7% of respondents) and diarrhea (4% of respondents). The physicochemical analysis revealed average contents of 0.52 ¡À 0.01% fat, 5.83¡À 0.05% protein, 73.1 ¡À 0.01% carbohydrates, and 320.48 ¡À 0.27 Kcal/100g of energy value for pulps. As for the lyophilisates, the average contents were 0.49% ¡À 0.01% fat, 4.44 ¡À 0.013% protein, 76.56 ¡À 0.54% carbohydrates and 328.40 ¡À 2.1 Kcal /100g of energy value. Potassium was the mineral with the highest content with respectively average values of 1882.50¡À0.3 mg/100 g (pulp) and 2051¡À0.6 mg/100 g (lyophilisate). The contents of phenolic compounds were 20 ¡À 0.17 mg EAG/100 mg (pulp) and 20.81 ¡À 0.22 mg EAG/100 mg (lyophilisate). The flavonoid contents were 8.49mgEQ/100 mg (pulp) and 8.07¡À0.37mg EQ/100 mg (lyophilisate). Nectar reconstituted from lyophilisates were highly appreciated by tasters with sensory characteristics close to those of pulp nectar.},
doi={10.12691/ajfst-10-4-6}
publisher={Science and Education Publishing}
}