Caractéristiques du jus de la pulpe fraîche du fruit de ronier ("Borassus aethiopum" Mart.)

Auteurs

    Pierre Ezoua
    Désiré Kouamé
    N'zi Georges Agbo

Résumé

Every year, palmyrah palm (Borassus aethiopum Mart.) produces large quantities of fruit, but the nutritional and economic qualities of these resources are not tapped to any great extent in Cote d'Ivoire. The present study investigated juice production from palmyrah palm fresh pulp and highlighted some of its characteristics. Three pectinase concentrations (0.125, 0.25, and 0.5 mg) were used per kg of pulp, mixed at 30, 35 and 40°C for 30, 60, 90 and 120 min maceration time. The results revealed significant effects of extraction conditions on juice yield and characteristics. High juice yields (71.15 and 72.42%) were obtained with 0.5 mg of pectinase at 35 °C after 90 and 120 min maceration, respectively, and pH was low, with high total sugar concentrations (705.61-1,262.5 mg/ml) and dry matter contents (13.5-16.5%). Juices thus produced had a natural sweet taste and bitter aftertaste.

Affiliations

Laboratoire de biotechnologie et sciences des aliments, UFR Biosciences, Université de Cocody, 22 BP 582 Abidjan 22, Côte d'Ivoire.

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Publié

1999-03-01

Comment citer

Ezoua, P., Kouamé, D., & Georges Agbo, N. . (1999). Caractéristiques du jus de la pulpe fraîche du fruit de ronier ("Borassus aethiopum" Mart.). Cahiers Agricultures, 8(2), 126–128 (1). Consulté à l’adresse https://revues.cirad.fr/index.php/cahiers-agricultures/article/view/30160

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