88E-19 |
Clarification of cashew apple juice by microfiltration |
V. M. MATTA1, D. C. P. Campos2, A. S. Santos3, L. M. C. Cabral1, and S. Couri1. (1) Food Engineering Department, Embrapa Food Technology, Av. das Americas, 29501 - Guaratiba, Rio de Janeiro - RJ, 23020-470, Brazil, (2) Institute of Technology, Federal Rural University of Rio de Janeiro, BR 465 km 7, Seropédica - Rio de Janeiro, 23840-000, Brazil, (3) Federal University of Rio de Janeiro, Rio de Janeiro, Brazil Juice clarification using enzymes and membranes is a potential alternative to conventional clarification processes. It presents advantages such as the higher quality of the juice due to the lower haze and the cold sterilization. Cashew apple is a tropical fruit in which the real fruit is a nut and the edible portion, representing 90% of the fruit, is a pseudo fruit. It presents a high vitamin C content and rich flavor and aroma. This work had the objective of obtaining cashew apple clarified juice using microfiltration membranes associated to an enzymatic treatment. The juice was treated by tannase and celullase enzymes at 35ºC for one hour and then microfiltered with a 0,3µm pore size tubular membrane. Ascorbic acid content, haze, pH, acidity and soluble solids were determined for the three streams of the process. The acidity, pH and soluble solids content of the juice were not affected by the process. These parameters were, respectively, about 7.5 mL NaOH 1N/100g, 3.97 and 10.7oBrix for single strength and clarified juices. The clarified juice presented a satisfactory haze value in all the experiments (less than 2.0 NTU). The vitamin C content of clarified cashew apple juice, 145.4 mg/100g, was not significantly different from the original one(149.1 mg/100g). Preliminary sensory analysis showed that the clarified juice preserved its characteristic flavor. The nut is the main objective of the cashew apple culture. It is largely appreciated by the consumers and has a big market, being exported to several countries. Now, it is necessary to increase the use of the pseudo fruit. The development of a technology for obtaining a high quality cashew apple clarified juice is an alternative for the Brazilian juice industry and for the fruit producers.
Session 88E, Fruit & Vegetable Products: Processing
|