Squash prepared with cashew apple juice, passion fruit juice and ginger drops showed an acidity of 0.72%, vitamin C content of 75.5 mg/100 g and sugar content of 12.53%. The quality analysis of squash revealed that the sample prepared with cashew apple juice, pineapple juice and ginger had an acidity of 0.24%, vitamin C content of 84.2 mg/100 g and sugar content of 30.1%. Its taste is sweet with a distinct vanilla ice cream flavor. The RTS with cashew apple juice and passion fruit juice had an acidity of 0.66%, vitamin C content of 80 mg/100 g and sugar content of 15%. Inside lies a white, fluffy pulp that looks like white cotton candy (aka candy floss). RTS with cashew apple juice and pineapple juice had an acidity of 0.31%, vitamin C content of 55 mg/100 g and sugar content of 11%. Both samples showed maximum flavour, taste and sweetness and better appearance and colour. The cashew apple is rich in vitamins and minerals, including vitamin C, potassium, and magnesium. It has a sweet taste and an acidic flavor. The fruit is small and yellow or red in color. It is native to Brazil and other parts of South America. The blending of cashew apple juice with equal quantity of passion fruit juice along with and without ginger drops also had better acceptability. The cashew apple is a fruit that grows on the cashew tree. The organoleptic scoring of RTS beverage and squash revealed that sample prepared with cashew apple juice and pineapple juice in equal proportion along with ginger drops, followed by cashew apple juice blended with pineapple was found to have better acceptability. Ginger drops were also added to the mixes in different samples. Cashew apple RTS (ready-to-serve) beverage and squash were prepared by mixing cashew apple juice and sugar with different fruit juices like lime, pineapple, passion fruit, papaya and gooseberry. In this context, a study was conducted at the Cashew Research Station, Madakkathara, Thrissur, Kerala by blending cashew apple juice with other fruit juices and spices, for the preparation of RTS and squash. When cashew apple was blended with other tropical fruits, the nutritional quality and palatability could be boosted substantially. Cashew apple juice though sweet and nutritious, has astringency due to the presence of phenolic compounds, which makes it less palatable. Indeed, the vitamin C content of cashew apple is almost ten times more than that of pineapple, a customary tropical fruit. 369-375 ISSN: 0567-7572 Subject: acidity, ascorbic acid, astringency, beverages, calcium, cashew fruit, cashew nuts, color, ginger, iron, minerals, mixing, nutritive value, palatability, passion fruits, phenolic compounds, pineapple juice, pineapples, riboflavin, squashes, sugar content, sweetness, taste, India Abstract: Cashew apple is a tropical fruit rich in vitamins and minerals. MredhulaRaghavan Source: Acta horticulturae 2015 v. Blending of cashew apple juice with fruit juices and spices for improving nutritional quality and palatability Author: A.
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