En undersökning av baobabfruktens teknologiska och sensoriska egenskaper vid såstillverkning

Abstract

The study will provide a sauce based on dehydrated baobabpulp. Baobab is a tree mostly grown in Africa of which the pulp, kernels, leaves and bark can be used for food applications or as herbal medication. The fruit has a high nutritional value of both macronutrients and micronutrients. During the study, dried pulp extracted from the baobab fruit was used as an emulsifier and flavoring of a sauce adapted for a vegan oats/kelpburger. In order to investigate which flavor the consumers prefer and to determine the taste of the end product, an acceptance test is carried out in a grocery store. A semi-trained panel was used to perform a descriptive test with oats/kelpburger and baobab emulsion. The sensory profile of the oat/kelpburger were developed from a previous project av Aventure AB. The descriptive test examined how the baobabsauce taste, pH and viscosity of affect the sensory profile of oats/kelpburger. The studies show that consumers prefer a sauce based on an emulsion with a lower viscosity and do not like a neutral baobabsauce. Upon swallowing, the level of liking of texture decreases and this may be due to insoluble particles in the baobabpulp. The different flavorings of the emulsions affected the oat/kelpburger's sensory profile differently, the Sudanese emulsion masked the taste and aroma of kelp while the neutral emulsion increased the intensity of the burnt taste and aroma of the oat/kelpburger.