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has been cited by the following article:

• TITLE: Sensory Characterizations and Optimization of Cashew Apple Jam Formulations Using Baobab Powder as a Source of Pectin

  AUTHORS: Marie Bianoun Louise Dégni, Doudjo Soro, Essan Bla Zita N’Goran-Aw, Djedjro Clément Akmel, Nogbou Emmanuel Assidjo, Kouassi Benjamin Yao

  KEYWORDS: Cashew Apple, Sensory Characterization, Jam Formulation, Area Design, Product Effect, Overall Desirability

  JOURNAL NAME: Food and Nutrition Sciences, Vol.16 No.1, January 26, 2025

  ABSTRACT: Cashew processing in Côte d’Ivoire focuses only on the cashew nut, to the detriment of the apple. Only a very small proportion of the apple is processed into juice. The aim of this work is to enhance the value of cashew apples by transforming them into jam. Specifically, the aim was first to characterize the sensory properties of cashew apple jam formulations using baobab powder as a source of pectin and then to optimise the formulations. A Box-Behken design with pH, Sugar, and Baobab as factors was used to model and characterize the jam sensory descriptors, and a multivariate analysis with SensomineR was used to characterize the jam formulations. The desirability function was used to optimise the formulations. The results show globally significant regressions at the 0.05 threshold for the sensory descriptors Gelling, Brilliance, Smell, Sweetness, and (-)Astringency, with the exception of (-)Salinity. The R2 coefficients are greater than 80%. The factors studied could have effects on the sensory descriptors of cashew jam formulations. The Baobab had the main effect on the gelling, smell, and astringency of the jams. Brilliance depended on the added sugar. A product effect (p