INFLUENCE OF CASHEW STEAMING ON THE QUALITY ATTRIBUTES OF CASHEW-PAWPAW MIXED FRUIT JUICE
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Date
2020
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Agrosearch
Abstract
Cashew is a tree crop that is valued for its nuts, with the fleshy fruits (cashew
apple) receiving little attention due to its high acidity. In this study, ascorbic
acid, total solid, total soluble solid, pH, titratable acidity and microbial stability of
cashew-pawpaw juice prepared by mixing varying proportions (90:10, 80:20,
70:30, 60:40, 50:50) of raw or steamed cashew and pawpaw puree were
evaluated. Increased in ascorbic acid (10.20-23.96 mg/100 g), total solid (8.03-
12.37%), total soluble solid (1.37-3.5%) and pH (3.68-4.65) were recorded for
the cashew-pawpaw juice samples. The titratable acidity (TTA) of the juice
samples decreases (0.39-0.19%) with increasing amount of pawpaw puree in
the juice blends. Total yeast and total coliform were not detected in the juice
samples, however, the juice had low (1 × 105 - 1.5 × 105log10 cfu/ml) total
viable count. Cashew-pawpaw juice blend prepared from 50% raw cashew juice
and pawpaw puree was highly rated in terms of taste, colour, flavor and overall
acceptance. In conclusion, acceptable low acid juice that is also rich in ascorbic
acid can be produced from blend of raw cashew and pawpaw puree.
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