|
The Journal of Food Technology in Africa
Innovative Institutional Communications
ISSN: 1028-6098
Vol. 6, No. 2, 2001, pp. 56-58
|
Bioline Code: ft01016
Full paper language: English
Document type: Research Article
Document available free of charge
|
|
The Journal of Food Technology in Africa, Vol. 6, No. 2, 2001, pp. 56-58
en |
Cottage processing of cashew apple juice in Nigeria: physico-chemical and sensory evaluation of product.
T. O. Akinwale, O. Olubamiwa, and E. A. Ajav
Abstract
Some manually operated equipment were employed for cottage processing of cashew
apples into juice. These include an extractor, mixer pasteuriser and a bottling
machine. The apples were preheated with steam for 10, 20 and 30 minutes before
juice extraction. The average capacity and efficiency of the extractor were
31.82g/hr and 87.20% respectively. Treatment time affected the colour, acidity
and vitamin C content of the juice. Apples treated for 30 minutes gave a
brownish colour (which was not acceptable to consumers) with the least amount of
vitamin C (120.60mg/100ml of juice). The 10 minute extracted juice was
attractive in terms of colour and acceptability. Soluble solids, pH, and
specific gravity values of the juice were not affected by heat treatment. From
the sensory evaluation of the products, no significant differences were obtained
for taste, mouthfeel and overall acceptability. It was concluded that 10-minute
treatment time was ideal for the juice extraction.
|
|
© Copyright 2001 The Journal of Food Technology in Africa, Nairobi
|
|