EFFECT OF ANTIOXDANTS ON THE SHELF LIFE OF CASHEW KERNELS

摘要

Cashew kernels have high nutritive value. Upon exposure to air, kernels turn rancid and their nutritive value decreases. From this study it is concluded that chemical treatment using antioxidants reduced oxidative rancidity but failed to prevent deterioration in organoleptic characteristics and decrease in protein and carbohydrate content of stored kernels.