TITLE:
Improvement of Cashew Apple Juice (Anacardium occidentale L.) by Association with Passion Fruit Juice (Passiflora edulis)
AUTHORS:
Marc Adou, Yao Désiré Adjouman, Kouadio Olivier Kouadio, Achille Fabrice Tetchi, N’Guessan Georges Amani
KEYWORDS:
Cashew Nut, Cashew Apple Juice, Passion Fruit Juice, Sensory Analysis
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.12 No.7,
July
27,
2021
ABSTRACT: Despite
many advantages, the many technologies studied to eliminate astringency from cashew apple juice are not all accessible
and not adopted by processors due to the lack of financial means to
access these sophisticated technologies. Thus, the formulation of mixed juice
based on cashew apple juice and passion fruit juice has proved to be a way of
adding value to the cashew apple, a co-product of the production of the nut.
After the formulation of the mixed juice in different proportions and the
sensory evaluation, it appears that the juice of formulation E is more
appreciated by the tasters. Indeed, this juice has preferred sensory
characteristics in terms of color (6.90), flavor (5.47), odor (6.42), settling
(6.28) and overall acceptance (6.53). These characteristics are similar to
those of passion fruit juice in terms of color, odor, and overall acceptance,
where the latter obtained scores of 6.94, 7.17 and 6.00 respectively; and also, to those of cashew apple juice in terms of
flavor and decanting, where the latter
obtained scores of 5.19 and 6.14 respectively. Therefore, the addition
of passion fruit juice to cashew apple juice results in a new product that is
more appreciated when mixed with proportions of 90 mL of passion fruit juice
and 10 mL of cashew apple juice. For example,
passion fruit juice, due to its color, flavor, and odor, has helped reduce
the pronounced astringency of raw cashew apple juice. Ultimately, formulation E
is recommended to improve the organoleptic value of cashew apple juice.