Preparation of spread from cashew kernel baby bits

摘要

Sweetened and flavoured spread has been prepared from cashew kernel baby bits (CKBB). Among the sweetened spreads prepared with different flavours, cardamom flavoured spread was the most preferred. Defatting of CKBB did not affect the organoleptic acceptability of the spread. Mixing of CKBB with groundnut kernels in equal proportion did not affect the organoleptic acceptability of the spread. Almond spread was preferred over spread from CKBB.