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Osmotic dehydration of cashew apples ( Anacardium
occidentale L.): quality evaluation of candied cashew apples
Author(s) -
Bidaisee Gillian,
Badrie Neela
Publication year - 2001
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2001.00422.x
Subject(s) - anacardium , astringent , osmotic dehydration , chemistry , food science , sucrose , brix , brine , dehydration , horticulture , taste , sugar , biology , biochemistry , organic chemistry
Summary We have tested the hypothesis that a more acceptable candied cashew apple could be produced. The effects of brining as a pre‐treatment on the qualitative attributes of candied cashew apples ( Anacardium occidentale L.) were investigated. The pre‐treatments consisted of soaking the fruits in 5% NaCl solution (A), 10% NaCl solution (B) or without NaCl solution (C). Subsequently osmotic dehydration of the fruits was accomplished in 30 0 Brix sucrose syrup, increased by 10 0 Brix daily to 70 0 Brix, followed by convection drying at 60 °C for 48 h. The effect of brining pre‐treatment was significant ( P < 0.05) on texture with resultant firmer textured candied products. Panelists rated the candied products from all treatments as slightly astringent to not astringent. Colour changed from dark red for cashew apples to light yellow for candied products. Pre‐treatment C (no brine) had significantly ( P < 0.01) higher sensory scores for texture and was rated highest for acceptability.