Agriculture Reference
In-Depth Information
In Brazil, two types of juice are manufactured: the clar-
ified juice called
cajuına
and the unclarified juice (Ctenas
et al., 2000). The unclarified juice has a strong and peculiar
flavor that is not pleasing to some consumers. It is usually
diluted with five parts of water, with sugar added according
to taste.
The juice processing steps are shown in Figure 29.4
(Tocchini et al., 1995). Homogenization is done principally
to reduce the juice particles to a uniform size and as small
as possible, avoiding rapid separation of phases during stor-
age. In the formulation, citric acid, sodium benzoate, and
sodium metabissulfite are added. Pasteurization is usually
accomplished by plate heat exchangers at 90
◦
C. After hot
filling and sealing, the bottles are conveyed to a cooling
unit and cooled to ambient temperature.
Concentrated juice, frozen pulp, nectar, ready-to-drink,
and sweetened concentrated juice were found to have
ascorbic acid contents of 13.7-121.7 mg/100 g and to-
tal carotenoid levels of 0.08-1.98 μg/g (Assun¸ ao and
Mercadante, 2003);
Raw cashew apples
Sorting
Washing
(chlorinated water)
Grinding
Extraction of juice
(continuous press)
Homogenization
(colloidal mill)
β
-carotene was the major carotenoid,
while
α
-carotene,
β
-cryptoxanthin, 9-cis-
β
-carotene, and
Formulation
13-cis-
-carotene were also present.
With the breeding advances to develop improved lines
of cashew, there has been a resurgence of research on the
cashew apple in recent years. Studies have been directed
mostly for optimization of processing, application of new
technologies, and new product and ingredient development.
In cashew apples processed by combined methods, pH
decreased while soluble solids and reducing sugars in-
creased (Souza Filho et al., 1999). Ascorbic acid decreased
23% after blanching (vapor at 100
◦
C for 2 min), 32% after
the first day of osmosis (sucrose syrup with the addition
of preservatives), 35% after the fifth day of osmosis, 69%
after the heat treatment (100
◦
C for 1 min), and 87% after
60 days of storage at ambient temperature (
β
Deaeration
Pasteurization
Hot-filling
Sealing of bottles
Cooling
28
◦
C).
Cashew apple juice was clarified by microfiltration after
enzymatic treatment to reduce astringency and improve per-
meate flow (Campos et al., 2002). Titrable acidity and pH
were not affected by the clarification process. Acidity and
soluble solids did not change during storage at room (30
◦
C)
and refrigeration (4
◦
C) temperatures, the range being main-
tained at 0.39-0.41 g/100 g (expressed as malic acid) and
6.4
◦
−
∼
Storage
Figure 29.4.
Flow diagram of the processing of
cashew apple juice.
6.9
◦
Brix, respectively. Total tannins (0.70 mg/100 g)
did not change significantly, but condensed tannins de-
creased after 60 days at ambient temperature. While the
color of the juice kept at refrigeration temperature did
not change, initial darkening was observed in the juice
kept at room temperature. Ascorbic acid decreased from
135 mg/100 g in the original pulp to 103 mg/100 g in the
clarified juice. After 60 days of storage, only 53.6% of this
vitamin was retained in the refrigerated juice; however, it
maintained its clarity, remained a source of vitamin C de-
spite the losses, and complied with microbiological safety
requirements.
Osmotic dehydration followed by air-drying or vacuum-
drying of yellow cashew apple was investigated by Falade
et al. (2003). The moisture content of osmosed cashew
apple
decreased
with
increasing
immersion
time
and
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