Effect of cellulase and tannase on yield, ascorbic acid and other physicochemical properties of cashew apple juice

Fruits ◽  
2021 ◽  
Vol 76 (2) ◽  
pp. 51-60
Author(s):  
S. Abdullah ◽  
◽  
R.C. Pradhan ◽  
S. Mishra ◽  
◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Physicochemical Properties ◽  
Apple Juice ◽  
Cashew Apple Juice ◽  
Cashew Apple

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 Product Development Based Sensory Evaluation and Physicochemical Characterization of Cashew Apple Bagasse Jam and Technology Transfer to Community

2021 ◽  
Vol 18 (22) ◽  
pp. 454
Author(s):  
Piyaluk Nurerk ◽  
Sirisopa Junden
Keyword(s):  
Technology Transfer ◽  
Physicochemical Properties ◽  
Apple Juice ◽  
Physicochemical Characterization ◽  
Proximate Analysis ◽  
Fiber Content ◽  
Cashew Apple Juice ◽  
Cashew Apple Bagasse ◽  
Cashew Apple ◽  
Local Company

Jam type product was successfully developed using cashew apple bagasse from cashew apple juice manufacturing. Proximate analysis of cashew apple bagasse was carried out including soluble and insoluble fiber content. Cashew apple juice was added to 3 different ratios to produce jam type products and their sensory quality was evaluated; 5 percentage cashew apple juice content in Jam product was favored in all sensory parameters. Physicochemical properties of the jam product were analyzed including proximate composition, dietary fiber content, color, viscosity, pH and water activity. The optimum condition to produce cashew apple bagasse prototype was transferred to staffs of local company of Cashewy Phuket Cooperation Limited, Thailand through hands-on training for description and demonstration jam production. The assessment of before and after training was statistically significant at the 0.05 level of significance. The overall evaluation score of technology transfer has obtained the level of most satisfied with the mean score of 4.59.  HIGHLIGHTS Residue cashew crude was developed as cashew crude jam The addition of cashew juice was evaluated satisfaction based on sensory test The developed cashew crude jam was investigated physicochemical properties This product was applied to community for technology transfer GRAPHICAL ABSTRACT

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 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.

scholarly journals PENGARUH PENAMBAHAN ENZIM TANASE TERHADAP SIFAT KIMIA SIRUP BUAH SEMU JAMBU METE (ANACARDIUM OCCIDENTALE LINN)

2013 ◽  
Vol 8 (2) ◽  
Author(s):  
Yunita Arian Sani Anwar
Keyword(s):  
Ascorbic Acid ◽  
High Temperature ◽  
Aspergillus Niger ◽  
Vitamin C ◽  
Apple Juice ◽  
Ascorbic Acid Content ◽  
Temperature Treatment ◽  
High Temperature Treatment ◽  
Cashew Apple Juice ◽  
Cashew Apple

Abstrak: Sebelumnya telah dihasilkan enzim tanase dari Aspergillus niger menggunakan media padat.Pada penelitian ini, enzim tanase yang dihasilkan diaplikasikan pada sirup buah jambu mete.  Penelitian ini bertujuan untuk mengetahui pengaruh penambahan enzim tanase terhadap sifat sirup buah jambu. Konsentrasi enzim yang digunakan divariasi 0%; 0,02%; 0,04%; 0,06%; 0,08% dan 0,1%. Hasil yang diperoleh dibandingkan dengan sifat kimia sirup buah jambu mete yang diberi perlakuan dengan suhu tinggi (100oC). Hasil penelitian menunjukkan bahwa penambahan enzim tanase sebesar 0,1% memberikan hasil yang paling baik untuk menurunkan kandungan tannin jika dibandingkan dengan penggunaan suhu tinggi. Kadar glukosa mengalami peningkatan yang signifikan untuk sirup yang diberi perlakuan dengan suhu tinggi. Hasil analisis vitamin C, protein dan pH tidak mengalami perubahan pada sirup buah jambu mete yang diberi perlakuan dengan enzim tanase. Penggunaan suhu tinggi menyebabkan penurunan kadar vitamin C dan protein secara signifikan.Kata Kunci : Buah Semu Jambu Mete, Enzim Tanase, Tanin Abstract: We previously produced tannase from Aspergillus niger 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) and this result compared with high temperature treatment (100 oC). Cashew apple juice with tannase treatment resulted in reduced of tannin and increased of glucose and the best result was obtained at the concentration tannase 0,01% (v/v). Tannase treatment not affect ascorbic acid, pH, and protein but high temperature treatment can reduce ascorbic acid content and protein.Key words: cashew apple juice, tannase, tannin

Fermentation-based biotransformation of bioactive phenolics and volatile compounds from cashew apple juice by select lactic acid bacteria

2017 ◽  
Vol 59 ◽  
pp. 141-149 ◽  
Author(s):  
Ratchadaporn Kaprasob ◽  
Orapin Kerdchoechuen ◽  
Natta Laohakunjit ◽  
Dipayan Sarkar ◽  
Kalidas Shetty
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Volatile Compounds ◽  
Apple Juice ◽  
Cashew Apple Juice ◽  
Cashew Apple

Cashew apple juice containing gluco-oligosaccharides, dextran, and tagatose promotes probiotic microbial growth

2021 ◽  
Vol 42 ◽  
pp. 101080
Author(s):  
Ana K.F. Leite ◽  
Brenda N. Santos ◽  
Thatyane V. Fonteles ◽  
Sueli Rodrigues
Keyword(s):  
Apple Juice ◽  
Microbial Growth ◽  
Cashew Apple Juice ◽  
Cashew Apple

A Yeast Isolated from Cashew Apple Juice and Its Ability to Produce First- and Second-Generation Ethanol

2014 ◽  
Vol 174 (8) ◽  
pp. 2762-2776 ◽  
Author(s):  
E. M. Barros ◽  
T. H. S. Rodrigues ◽  
A. D. T. Pinheiro ◽  
A. L. Angelim ◽  
V. M. M. Melo ◽  
...  
Keyword(s):  
Apple Juice ◽  
Second Generation ◽  
Cashew Apple Juice ◽  
Cashew Apple ◽  
First And Second Generation ◽  
Second Generation Ethanol

scholarly journals Cashew apple juice supplementation enhanced fat utilization during high-intensity exercise in trained and untrained men

2013 ◽  
Vol 10 (1) ◽  
pp. 13 ◽  
Author(s):  
Piyapong Prasertsri ◽  
Thapanee Roengrit ◽  
Yupaporn Kanpetta ◽  
Terdthai Tong-un ◽  
Supaporn Muchimapura ◽  
...  
Keyword(s):  
High Intensity ◽  
Apple Juice ◽  
High Intensity Exercise ◽  
Cashew Apple Juice ◽  
Fat Utilization ◽  
Cashew Apple
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