Effect of Different Fruit Blends on the Acidity of Saba senegalensis Pulp

Yapi Elisée KOUAKOUA^1, , Olivier Kouadio KOUADIO^{1, 2}, Eliane Hadiowe GNAGNE¹, Aïssatou COULIBALY¹, Massogbè DIABATE¹ and N’Guessan Georges AMANI¹

¹Biochemistry and Tropical Products Technology Laboratory, University of Nangui Abrogoua, Abidjan, Côte d’Ivoire

²Food Technology, Swiss Centre for Scientific Research, Abidjan, Côte d’Ivoire

Cite this paper:
Yapi Elisée KOUAKOUA, Olivier Kouadio KOUADIO, Eliane Hadiowe GNAGNE, Aïssatou COULIBALY, Massogbè DIABATE and N’Guessan Georges AMANI. Effect of Different Fruit Blends on the Acidity of Saba senegalensis Pulp. American Journal of Food Science and Technology. 2022; 10(3):140-146. doi: 10.12691/ajfst-10-3-6

Abstract

The acidity of Saba senegalensis 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 Saba senegalensis 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 Saba senegalensis pulp out of the highly erosive zone (pH < 3) were obtained at 25% of dessert banana. At this mixing ratio, the titratable aciity of Saba senegalensis pulp decreased from 30.9 ± 0.46 to 17.8 ± 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 Saba senegalensis pulp. The reduction of the acidity of the pulp of Saba senegalensis with the addition of other fruit pulps is an advantage for the valorization of this fruit.

Keywords:
Saba senegalensis deacidification fruit pulp mixture sensory quality

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