Influence of drying temperature and pretreatment on the drying characteristics and quality of dried cashew (Anacardium occidentale L.) apple slices

Abstract

This study evaluated the mineral content, browning extent, proximate content, the sensory analysis in the yellow variety of cashew apple slices, for both fresh and after being subjected to pretreatment, at three different drying temperatures. Fresh cashews were harvested, sliced into 7 mm thickness, pretreated by dipping the slices into ascorbic acid and dried at the temperature of 45 °C, 55 °C and 65 °C using the hot air convective dryer at a constant air velocity of 0.8 m/s. During the drying the weight loss was measured initially at an interval of every 30 minutes for the first five hours and later at an hour hour interval. The analysis of minerals content (magnesium and calcium) and proximate analysis which included pH, color, vitamin C content, and tannin content was carried out. In addition, sensory evaluation for taste, texture, aroma, appearance and overall acceptability was carried out according to the 9-point hedonic scale using raw cashew apple as a control. For each of the plots for the drying curves from the mechanical drying test, they are mostly in the failing rate period. The results showed that the moisture loss from the cashew slices increased with increase in drying temperature and time of drying. It was observed that drying temperature has an influence on the proximate content, browning extent and mineral content of the cashew slices. An increase in temperature leads to high losses of vitamin C, less browning effect and high losses of tannin. The result of the sensory evaluation revealed that the pretreated sample dried at a temperature of 55 °C was the most acceptable.

Study of jelly drying cashew apples (Anacardium occidentale L.) processing

“…For those reasons, 6 mm was selected for processing in the next stage. This result is also similar to the study of Olalusi & Erinle (2019) on Anacardium Occidentale L. in Nigeria, which showed that cashew apples were sliced at 7 mm before acid pretreatment and dried at 55°C, the tannin content decreased with a large value from 2.2028 g compared to 261.3 g in fresh samples, and other contents such as vitamin C and calcium obtained good values. Vitamin C is the main ingredient in cashew apple, as reported by Lagnika et al.…”

“…In addition, the average drying time is about 268 min to achieve the desired moisture level (12%–13%). Previous studies (Olalusi & Erinle, 2019) also mentioned the use of a temperature of 55°C for the drying process of cashew apples. At this temperature, the loss of vitamin C can be reduced, the browning effect is less, and the loss of tannin is high.…”

Effects of pH, Total Soluble Solids, and Pectin Concentration on Color, Texture, Vitamin C, and Sensory Quality of Mango Fruit Bar

“…The moisture analyzer (MB120, Ohaus, USA) was used to assist in determining the moisture content of fruit bars and fresh mango [ 25 ].…”

Contributing towards meeting Africa Agenda 2063: progress made by Nigerian Agricultural Engineers in the development of small-scale agricultural machinery

“…Cashew is one of the domestically focused crops upon which the Nigerian government is currently seeking to engender food security and build a healthy base for agricultural export, thereby leading to economic development. Despite this and its being rich in vitamins and minerals, which are good for health, cashew apple is still not exploited to its full potential by developing new products in Nigeria, unlike other countries fruit (Olalusi and Erinle, 2019). Also, it is inaccessible to poor local consumers which may be due to poor harvest practices, among others.…”