Effects of polysaccharides and protein on rheological properties of a baobab-based sauce : cookable with sustained rheological properties

Abstract: Plant-based sustainable and nutritional food are a recent, growing trend setting out new opportunities for operators in the food value chain to ensure and reduce emissions from the global food production. Baobab (Adansonia digitata L.) fruit pulp, approved as a novel food, is rich in dietary fibres, antioxidants, and minerals. Towards the commercialization of baobab fruit pulp, to meet the demand for plant based sustainable food alternatives, Baofraiche, a cookable sauce, based on baobab fruit pulp has been developed and presented. This thesis reviews how the viscosity of the Baofraiche dispersion is affected during heating and by adding external ingredients. A Central Composite Design with three factors, pectin, Agar Agar and protein have been used. Thus, this experiment have been conducted to contribute to knowledge so that an optimal prototype for Baofraiche can be developed. Findings suggest that the viscosity of the Baofraiche decrease at higher temperatures. Pectin and Agar Agar, two different types of polysaccharides, affect the dispersion in different ways. Hence, the conclusion can be drawn that it is not possible to add any polysaccharide and predict that they will have the same effect on the dispersion during heating. Added protein, in combination with the other added factors, have a decreasing effect on the viscosity. Therefore, these factors should not be added together if a higher viscosity is required. Further studies should examine the optimal dispersion of Baofraiche based on the finding in this thesis. The overall conclusion is that Baofraiche is cookable and disperse well in a food system.