Preservation and storage of cashew apple juice and its blends.

Sastry, L. V. L. and Chakraborthy, R. N. and Pruthi, J. S. and Siddappa, G. S. (1963) Preservation and storage of cashew apple juice and its blends. Indian Journal of Technology, 1. pp. 431-433.

PDF Indian Journal of Technology, 1963, Vol. 1. No. 11, pp. 431-433.pdf - Published Version Restricted to Registered users only Download (116kB)

Abstract

Extraction of cashew apple (Anucurd(um occidentale L.) juice with a screw type juice extractor yields more juice (66 per cent) than a basket press (38 per cent). The latter, however, requires less gelatin to retnove the astringent principles. The loss of ascorbic acid in cashew apple juice or its blends at the end of 32 weeks' storage was found to be 49·66 per cent at 37"C. and 29-54 per cent at room temperature. The colour of cashew apple juice is highly susceptible to heat. Browning, during storage is comparativel}' less in canned than in bottled juice.

Item Type:	Article
Uncontrolled Keywords:	cashew apple juice, Anacardium occidentale, preservation, storage
Subjects:	600 Technology > 07 Beverage Technology > 05 Fruit juice 600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions:	Fruit and Vegetable Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	13 Feb 2014 10:21
Last Modified:	13 Feb 2014 10:21
URI:	http://ir.cftri.res.in/id/eprint/4992

Actions (login required)

View Item