Cashew

Nambiar, M.C.

doi:10.1016/b978-0-12-055650-2.50022-8

Cited by 12 publications

(6 citation statements)

References 7 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The plant is widely grown in the continents of Asia, Europe as well as Africa. In most of the African countries, especially Nigeria, the tree is grown mainly for its pseudo apple and the nuts, which are mainly consumed raw, that is, unprocessed (Ohler, 1979;Nambiar et al, 1980). Cashew is a climacteric crop, and harvesting of the nuts often takes place between January and April or May.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical, microbiological and sensory characteristics of cashew milk formulated yoghurt

Olayinka¹,

Eugene²,

Olalekan³

et al. 2018

Afr. J. Food Sci.

View full text Add to dashboard Cite

Cashew yoghurt was formulated using cashew kernel milk. The physicochemical, microbiological and organoleptic assessment of the resulting product was examined and compared with commercial yoghurts. Results indicated that crude protein of 16.8% for cashew milk yoghurt compared favorably with 14.82% of commercial yoghurt. Caloric value of cashew yoghurt (133.06 kJ) was higher than that obtained for commercial yoghurts (112.01 kJ). Microbiological study revealed a total count of 1x10 6 CFU/g, which was attributed to the culture used in the fermentation process. The cashew milk yoghurt was generally accepted by the panelist as there were no differences in the sensory characteristics examined; however, there was a difference at p> 0.05 for mouth feel for the sample studied. It can be concluded that cashew milk serves as a potential recipe for acceptable yoghurt formulation.

show abstract

Section: Introductionmentioning

confidence: 99%

Physicochemical, microbiological and sensory characteristics of cashew milk formulated yoghurt

Olayinka¹,

Eugene²,

Olalekan³

et al. 2018

Afr. J. Food Sci.

View full text Add to dashboard Cite

show abstract

“…The fruit is very juicy, and the expressed juice has a brix of 12-14° containing 10.15-12.5 % sugar (mostly reducing) and vitamin C -261.5 mg/100 g (Nair et al 1979 ). Nutritious cashew apple is still being wasted in India, even whilst the country faces umpteen nutritional problems.…”

Section: Cashew Applementioning

confidence: 99%

“…After fi ltration, the brix of the juice in raised to 15° and acidity to 0.4 % by addition of sugar and citric acid. The juice is then boiled for a minute and preserved by overfl ow pasteurisation at 85-90 °C for 30 min (Nair et al 1979 ). In Brazil, concentrated juice from cashew apple ranks fi rst in sales among tropical juices.…”

Section: Cashew Apple Juicementioning

confidence: 99%

“…The fruit after washing is steamed for about 4 min at 2 kg steam pressure followed by cooling under a spray of water. After draining, the fruit is cut into values (lengthwise) and after trimming off the undesirable portions, canned in 40° brix syrup using an exhaust time of 4-5 min in boiling water or steam and a process time of half an hour in steam at 4 kg pressure (Nair et al 1979 ).…”

Section: Canning Of Cashew Applementioning

confidence: 99%

“…Brake linings made from CNSL have excellent frictional and other desirable properties (Shivadasani 1972 ). The CNSL distillation residue and its blends with alkyd were used in the preparation of air drying varnishes, cycle enamels and primers (Nair et al 1979 ). CNSL was used as a source for polyurethane industry.…”

Section: Cashew Shell Oilmentioning

confidence: 99%

See 2 more Smart Citations