Effect of temperature, pressure, sugar, and citric acid content on quality of cashew apple juice produced by vacuum concentration

Vu, D. N. and Tran, T. Y. N. and Dao, T. P. and Le, D. D. and Pham, V. H. D. and Nguyen, V. H., and Dang, T. M. and Pham, V. T. (2024) Effect of temperature, pressure, sugar, and citric acid content on quality of cashew apple juice produced by vacuum concentration. International Food Research Journal (Malaysia), 31. pp. 192-202. ISSN 2231 7546

Cashew apples are a source of by-products in the cashew industry. In the present work, a juice product made from cashew apples was produced through vacuum concentration (VC). During VC, a temperature range of 60 to 90°C, and a pressure range of 500 to 650 mmHg were investigated. Total ascorbic acid (TAA), total tannin content (TTC), and total polyphenol content (TPC) after VC were also evaluated. The variation in VC time was observed when the temperature was investigated. The sensory value of the products after mixing citric acid and sugar was evaluated. The results showed that the nutritional parameters were affected by temperature and pressure. TAA and TPC reached their maximum value at 80°C. The TTC was strongly hydrolysed with increasing VC temperature. Furthermore, negative correlation between vacuum pressure and nutrition was observed. Cashew apple juice after VC diluted with water (1:5), and mixed with sugar (20 g/L) and citric acid (0.2 g/L) was preferred by consumers. TAA, TPC, and TTC were monitored for 42-day storage under two temperature conditions of 35 and 45°C. The shelf life of the product reached 117 d. These results set the platform for the development of beverage products from cashew apple by-products, thereby improving the economy of the cashew industry in Vietnam and the world.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/31%20(01)%202024/17%20-...

Abstract

Cashew apples are a source of by-products in the cashew industry. In the present work, a juice product made from cashew apples was produced through vacuum concentration (VC). During VC, a temperature range of 60 to 90°C, and a pressure range of 500 to 650 mmHg were investigated. Total ascorbic acid (TAA), total tannin content (TTC), and total polyphenol content (TPC) after VC were also evaluated. The variation in VC time was observed when the temperature was investigated. The sensory value of the products after mixing citric acid and sugar was evaluated. The results showed that the nutritional parameters were affected by temperature and pressure. TAA and TPC reached their maximum value at 80°C. The TTC was strongly hydrolysed with increasing VC temperature. Furthermore, negative correlation between vacuum pressure and nutrition was observed. Cashew apple juice after VC diluted with water (1:5), and mixed with sugar (20 g/L) and citric acid (0.2 g/L) was preferred by consumers. TAA, TPC, and TTC were monitored for 42-day storage under two temperature conditions of 35 and 45°C. The shelf life of the product reached 117 d. These results set the platform for the development of beverage products from cashew apple by-products, thereby improving the economy of the cashew industry in Vietnam and the world.

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Item Type:	Article
AGROVOC Term:	fruit juices
AGROVOC Term:	functional foods
AGROVOC Term:	food processing
AGROVOC Term:	organoleptic analysis
AGROVOC Term:	research
AGROVOC Term:	ascorbic acid
AGROVOC Term:	food quality
AGROVOC Term:	nutritive value
AGROVOC Term:	keeping quality
AGROVOC Term:	consumer behaviour
Geographical Term:	Vietnam
Uncontrolled Keywords:	beverage, juice, cashew apple, vacuum concentration, storage, accelerated aging
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	29 Apr 2025 01:28
Last Modified:	29 Apr 2025 01:28
URI:	http://webagris.upm.edu.my/id/eprint/1824

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