Chemical composition and organoleptic evaluation of juice from steamed cashew apple blended with orange juice |
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Authors: | U E Inyang U J Abah |
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Institution: | (1) Department of Food Science & Technology, University of Agriculture, P.M.B. 2373, Makurdi, Benue State, Nigeria |
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Abstract: | Fully riped cashew apples (yellow variety) were steamed for 7 minutes prior to juice extraction. The extracted juice was blended
with various proportions of sweet orange juice. Chemical composition and organoleptic evaluation were carried out on both
the blended and unblended juices. The ascorbic acid content of unsteamed cashew apple juice was 287 mg/100 ml. Steaming of
the cashew apple prior to juice extraction resulted in a decreased (230 mg/100 ml) content of ascorbic acid. It also led to
slight decreases in soluble solids and titratable acidity. A comparison of the chemical composition of the two juices showed
that the orange juice contained more sugars, titratable acidity and soluble solids but less ascorbic acid than cashew apple
juice. Consequently, the soluble solids, titratable acidity, reducing and total sugars of the blends increased with increase
in the proportions of orange juice while the content of ascorbic acid was decreasing. In spite of the decrease in ascorbic
acid content of the blends, results showed that blended juice would no doubt be a very good source of ascorbic acid. Result
of the organoleptic evaluation revealed that a 60% cashew apple and 40% orange juice gave a good quality juice in terms of
flavor, after taste and overall acceptability. |
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Keywords: | Amcardium occidentale Cashew apple Chemical composition Sensory quality Juice |
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