30G-26 |
Development of a new refreshing drink from cashew apple (Anacardium occidentale) |
H. MARTÍNEZ MARROQUÍN1, A. Ochoa-Martínez, J. Morales-Castro, and J. A. Gallegos-Infante. (1) Departamento de Química y Bioquímica, Instituto Tecnológico de Durango, Durango, 34080, Mexico In the state of Chiapas, Mexico, there is an agricultural product which involves a true fruit called cashew nut, and a pseudofruit called cashew apple (Anacardium occidentale L.). The cultivar grows in the south of Mexico. From the pseudofruit it is possible to obtain, juice, wine, jam, jelly and flour, however, at this time any industrial processes is established. In the state of Chiapas, Mexico, 4590 tons/year of pseudofruit are wasted. The aim of this work is to develop a new drink made from cashew apple juice. Fresh (9°Bx) and concentrated (19°Bx) juice was adjusted to pH of 4.14, bottled and storaged for three months. Monthly measurements on fresh and concentrated juices such as pH, acidity, insoluble solids in water, carbohydrates, vitamin C, soluble solids in water, total sugars and microbiological (molds and yeast) were carried out. After three months of storage 24 formulations containing either fresh or concentrated juice, sucrosa syrup (15 or 25°Bx) and ron (4 or 6% vol alcohol) were prepared. The formulations were evaluated by a semitrained panel and the results analysed by ANOVA MANOVA. The results showed no statistical difference (p>0.05) during storage for the physicochemical analysis. From the sensory evaluation, it was found that the beverage made with concentrated juice (19°Bx), sucrose syrup (25%) and ron (4% vol alcohol) with pH of 4 was the most accepted (p<0.05), while the less accepted beverage was the fresh juice (9°Bx), with ron (6% vol alcohol) and pH of 3 (p>0.05). This work presents an alternative to process the cashew apple.
Session 30G, Fruit & Vegetable Product: Processed Fruits and Vegetables
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