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.
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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 |
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