Improvement of Cashew Apple Juice (<i>Anacardium occidentale</i> L.) by Association with Passion Fruit Juice (<i>Passiflora edulis</i>)

Abstract

Despite many advantages, the many technologies studied to eliminate astringency from cashew apple juice are not all accessible and not adopted by processors due to the lack of financial means to access these sophisticated technologies. Thus, the formulation of mixed juice based on cashew apple juice and passion fruit juice has proved to be a way of adding value to the cashew apple, a co-product of the production of the nut. After the formulation of the mixed juice in different proportions and the sensory evaluation, it appears that the juice of formulation E is more appreciated by the tasters. Indeed, this juice has preferred sensory characteristics in terms of color (6.90), flavor (5.47), odor (6.42), settling (6.28) and overall acceptance (6.53). These characteristics are similar to those of passion fruit juice in terms of color, odor, and overall acceptance, where the latter obtained scores of 6.94, 7.17 and 6.00 respectively; and also, to those of cashew apple juice in terms of flavor and decanting, where the latter obtained scores of 5.19 and 6.14 respectively. Therefore, the addition of passion fruit juice to cashew apple juice results in a new product that is more appreciated when mixed with proportions of 90 mL of passion fruit juice and 10 mL of cashew apple juice. For example, passion fruit juice, due to its color, flavor, and odor, has helped reduce the pronounced astringency of raw cashew apple juice. Ultimately, formulation E is recommended to improve the organoleptic value of cashew apple juice.

Effect of clarification on physicochemical properties and nutrient retention of pressed and blended cashew apple juice

“…In another study, Marc et al (2021) reported low total sugar content (8530 mg/100 ml) for unclarified blended CAJ compared to this study.…”

“…Souza et al, 2017;Maia et al, 2019). Titratable acidity and pH value were lower, while total soluble solids were higher than those reported by Adou et al (2012).…”

“…pH was determined using a pH meter (Orion star A214) calibrated at three buffer solutions of pH 4, 7, and 10. Total titratable acidity (TTA) as a percent of citric acid was determined by placing 6 ml of the CAJ in a beaker, diluted with 50 ml of distilled water, and titrated against 0.1 M sodium hydroxide (LOBA Chemie) solution until the endpoint at pH 8.2 (Adou et al, 2012;Sadler & Murphy, 2010). The formula used for calculating total titratable acidity was as follows:…”

“…Total soluble solids (TSS) were determined using a portable hand-held refractometer (GriffChem), equipped with a digital display and expressed as °Brix (Adou et al, 2012).…”

Nutritional value and health benefits of cashew apple

“…The fruit is rich in carbohydrates, mainly reducing sugars (glucose and fructose), 14–16 that are readily absorbed by the body. The reducing sugar content of cashew apples on a wet basis is 10.5% 7,14,17 .…”