scholarly journals Stability of cashew apple juice in powder dehydrated in spouted bed

2016 ◽  
Vol 20 (7) ◽  
pp. 678-682 ◽  
Author(s):  
Sanyelle L. Sousa ◽  
Brena A. de Morais ◽  
Luciana C. Ribeiro ◽  
José M. C. da Costa
Keyword(s):  
Ascorbic Acid ◽  
Water Activity ◽  
Apple Juice ◽  
Chemical Properties ◽  
Spouted Bed ◽  
Cashew Apple Juice ◽  
Plastic Package ◽  
Physico Chemical ◽  
Cashew Apple ◽  
The Stability

ABSTRACT This study evaluated the stability of cashew apple juice in powder, dehydrated in spouted bed and stored in two vacuum-sealed packages (laminated and plastic) for a period of 60 days. The parameters evaluated in this study were ascorbic acid, carotenoids, moisture, water activity, hygroscopicity, degree of caking, solubility and rehydration. Decreases in the contents of ascorbic acid and carotenoids were observed after 60 days. Moisture content remained practically unchanged during storage, and water activity showed a rising trend in the plastic package. In both packages, the powder showed low hygroscopicity and high caking formation. The solubility in both packages was higher than 90% and the time of rehydration of cashew apple juice in powder in the plastic package increased during storage. Cashew apple juice in powder stored in laminated package preserved better its physical and physico-chemical properties.

Effect of high hydrostatic pressure on phenolic compounds, ascorbic acid and antioxidant activity in cashew apple juice

2010 ◽  
Vol 30 (4) ◽  
pp. 507-513 ◽  
Author(s):  
C. Queiroz ◽  
C. F.F. Moreira ◽  
F. C. Lavinas ◽  
M. L.M. Lopes ◽  
E. Fialho ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Apple Juice ◽  
Cashew Apple Juice ◽  
Cashew Apple

scholarly journals EFFECT OF TANNASE ON CHEMICAL PARAMETERS OF CASHEW APPLE JUICE (Anacardium occidentale Linn)

2016 ◽  
Vol 11 (1) ◽  
pp. 29
Author(s):  
Yunita Arian Sari Anwar
Keyword(s):  
High Temperature ◽  
Vitamin C ◽  
Apple Juice ◽  
Chemical Properties ◽  
Temperature Treatment ◽  
High Temperature Treatment ◽  
Enzymatic Method ◽  
Chemical Parameters ◽  
Cashew Apple Juice ◽  
Cashew Apple

<p>We previously produced tannase from <em>Aspergillus niger</em> using solid state medium. In the present study the enzyme used cashew apple juice. The aim this research was to know effect of tannase on chemical parameters of cashew apple juice. The concentration of tannase used was 0%; 0.02%; 0.04%; 0.06%; 0.08% and 0.1% (v/v). The chemical properties of the juice produced by enzymatic method were compared with the juiced produced through high temperature treatment (100<sup>o</sup>C).  This research showed that the addition of 0.1% of tannase enzyme provide the best product according to the lower content of tannins than the content of tannins in the juice produced with high temperature treatment. The tannase treatment did not change the vitamin C content, content of protein and pH. Meanwhile, high temperature treatment decreased the content of vitamin C and protein.</p>

EFFECT OF TANNASE ON CHEMICAL PARAMETERS OF CASHEW APPLE JUICE (Anacardium occidentale Linn)

2015 ◽  
Vol 11 (1) ◽  
pp. 29 ◽  
Author(s):  
Yunita Arian Sari Anwar
Keyword(s):  
High Temperature ◽  
Vitamin C ◽  
Apple Juice ◽  
Chemical Properties ◽  
Temperature Treatment ◽  
High Temperature Treatment ◽  
Enzymatic Method ◽  
Chemical Parameters ◽  
Cashew Apple Juice ◽  
Cashew Apple

<p>We previously produced tannase from <em>Aspergillus niger</em> using solid state medium. In the present study the enzyme used cashew apple juice. The aim this research was to know effect of tannase on chemical parameters of cashew apple juice. The concentration of tannase used was 0%; 0.02%; 0.04%; 0.06%; 0.08% and 0.1% (v/v). The chemical properties of the juice produced by enzymatic method were compared with the juiced produced through high temperature treatment (100<sup>o</sup>C).  This research showed that the addition of 0.1% of tannase enzyme provide the best product according to the lower content of tannins than the content of tannins in the juice produced with high temperature treatment. The tannase treatment did not change the vitamin C content, content of protein and pH. Meanwhile, high temperature treatment decreased the content of vitamin C and protein.</p>

scholarly journals Hygroscopic trend of lyophilized ‘mangaba’ pulp powder

2017 ◽  
Vol 21 (5) ◽  
pp. 356-360
Author(s):  
Juliana Conegero ◽  
Luciana C. Ribeiro ◽  
Antonio R. G. Monteiro ◽  
José M. C. da Costa
Keyword(s):  
Ascorbic Acid ◽  
Water Activity ◽  
Adsorption Isotherms ◽  
Chemical Properties ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Physico Chemical ◽  
Soluble Solid ◽  
Amorphous Powders

ABSTRACT Mangaba is a widely-consumed fruit in the Northeast of Brazil, which is usually exploited through extractivism. This fruit is rich in various nutrients, especially in vitamin C, with pleasant taste and aroma. The lyophilization process transforms these fruits into amorphous powders, which must be analyzed regarding their properties and hygroscopic trend. Thus, the objective of this study was to characterize and evaluate the physico-chemical properties of adsorption isotherms of the lyophilized ‘mangaba’ pulp powder, with addition of maltodextrin (DE 20). The pH, titratable acidity, soluble solids, ascorbic acid and water activity were analyzed. Regarding the isotherms, the mathematical models of GAB, BET, Oswin, and Henderson were used at temperatures of 25, 30, 35 and 40 °C. The obtained powder presented pH of 3.14, titratable acidity of 1.95 mg of citric acid 100g-1 of powder, soluble solid contents of 99 ºBrix, ascorbic acid content of 55.97 mg 100g-1 and water activity of 0.16. Henderson was the mathematical model that best fitted the data of the adsorption isotherms at the four evaluated temperatures, with average errors ranging from 5.76 to 9.70% and R2 from 0.9974 to 0.9995.

scholarly journals Studies on Physico-chemical Characters and Storage Behavior of Blended Cashew Apple Juice Powder for RTS Beverage

2020 ◽  
Vol 9 (12) ◽  
pp. 503-520
Author(s):  
K. Umamaheswara Rao ◽  
B. Prasanna Kumar ◽  
D. V. Swami ◽  
B. Salomi Sunnetha ◽  
K. Uma Krishna ◽  
...  
Keyword(s):  
Apple Juice ◽  
Cashew Apple Juice ◽  
Physico Chemical ◽  
Cashew Apple ◽  
Storage Behavior ◽  
Chemical Characters ◽  
And Storage

scholarly journals Preservative Effect of Garlic-ginger, Sodium Benzoate and Ascorbic Acid in Unpasteurized Cashew Apple Juice

2019 ◽  
Vol 12 (3) ◽  
pp. 414-420
Author(s):  
Abiola Folakemi Olaniran ◽  
Charles Okolie ◽  
Helen Ene Abu ◽  
Ruth Oluwabusola Afolabi ◽  
Akinyomade Owolabi
Keyword(s):  
Ascorbic Acid ◽  
Sodium Benzoate ◽  
Apple Juice ◽  
Cashew Apple Juice ◽  
Cashew Apple

scholarly journals Evaluation of Physicochemical Properties of South African Cashew Apple Juice as a Biofuel Feedstock

Scientifica ◽  
2015 ◽  
Vol 2015 ◽  
pp. 1-9 ◽  
Author(s):  
Evanie Devi Deenanath ◽  
Karl Rumbold ◽  
Michael Daramola ◽  
Rosemary Falcon ◽  
Sunny Iyuke
Keyword(s):  
Vitamin C ◽  
Specific Gravity ◽  
South African ◽  
Apple Juice ◽  
Chemical Properties ◽  
Physical And Chemical Properties ◽  
Cashew Apple Juice ◽  
Cashew Apple ◽  
Physical And Chemical ◽  
And Chemical Properties

Cashew apple juice (CAJ) is one of the feedstocks used for biofuel production and ethanol yield depends on the physical and chemical properties of the extracted juice. As far as can be ascertained, information on physical and chemical properties of South African cashew apple juice is limited in open literature. Therefore, this study provides information on the physical and chemical properties of the South African cashew apple juice. Physicochemical characteristics of the juice, such as specific gravity, pH, sugars, condensed tannins, Vitamin C, minerals, and total protein, were measured from a mixed variety of cashew apples. Analytical results showed the CAJ possesses specific gravity and pH of 1.050 and 4.52, respectively. The highest sugars were glucose (40.56 gL−1) and fructose (57.06 gL−1). Other chemical compositions of the juice were condensed tannin (55.34 mgL−1), Vitamin C (112 mg/100 mL), and total protein (1.78 gL−1). The minerals content was as follows: zinc (1.39 ppm), copper (2.18 ppm), magnesium (4.32 ppm), iron (1.32 ppm), sodium (5.44 ppm), and manganese (1.24 ppm). With these findings, South African CAJ is a suitable biomass feedstock for ethanol production.

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