Blending of Cashew Apple Juice with Fruit Juices and Spices for Improving Nutritional Quality and Palatability

摘要

Cashew apple is a tropical fruit rich in vitamins and minerals. It contains 0.099% vitamin B2, 0.24% vitamin C, 0.041% calcium, 0.011% phosphorous and 0.003% iron. Indeed, the vitamin C content of cashew apple is almost ten times more than that of pineapple, a customary tropical fruit. Cashew apple juice though sweet and nutritious, has astringency due to the presence of phenolic compounds, which makes it less palatable. When cashew apple was blended with other tropical fruits, the nutritional quality and palatability could be boosted substantially. In this context, a study was conducted at the Cashew Research Station, Madakkathara, Thrissur, Kerala by blending cashew apple juice with other fruit juices and spices, for the preparation of RTS and squash. Cashew apple RTS (ready-to-serve) beverage and squash were prepared by mixing cashew apple juice and sugar with different fruit juices like lime, pineapple, passion fruit, papaya and gooseberry. Ginger drops were also added to the mixes in differentsamples. The organoleptic scoring of RTS beverage and squash revealed that sample prepared with cashew apple juice and pineapple juice in equal proportion along with ginger drops, followed by cashew apple juice blended with pineapple was found to have better acceptability. The blending of cashew apple juice with equal quantity of passion fruit juice along with and without ginger drops also had better acceptability. Both samples showed maximum flavour, taste and sweetness and better appearance and colour. RTS with cashew apple juice and pineapple juice had an acidity of 0.31%, vitamin C content of 55 mg/100 g and sugar content of 11%. The RTS with cashew apple juice and passion fruit juice had an acidity of 0.66%, vitamin C content of 80 mg/100 g and sugar content of 15%. The quality analysis of squash revealed that the sample prepared with cashew apple juice, pineapple juice and ginger had an acidity of 0.24%, vitamin C content of 84.2 mg/100 g and sugar content of 30.1%. Squash prepared with cashewapple juice, passion fruit juice and ginger drops showed an acidity of 0.72%, vitamin C content of 75.5 mg/100 g and sugar content of 12.53%.