Sensory quality of cashew apple wine as influenced by pre-treatments and clarifying agents

摘要

Cashew apple is a byproduct of the cashew industry having tremendous potential for utilisation in the food processing sector. But it is mainly wasted due to the harsh, astringent taste persisting in its products. This taste is imparted due to the high tannin content ranging from 0.06g to 0.22g per 100g of the fruit. Many scientists have suggested various treatments or clarifying agents in order to reduce these astringent principles. The steaming of cashew apple for a period of five and ten minutesat a pressure of five and ten pounds per square inch respectively was suggested by Nanjundaswamy (1984) and Chakraborty et al. (1962). Nanjundaswamy (1984) also stated the cooking of fruits for five minutes in boiling solution of common salt (2 percent)orthe use of 0.5 percent gelatin solution for clarification. The steeping of fruits in three to five percent salt solution for three days, draining the water each day and adding fresh salt solution was reported, by Augustin (1984). He also recommended theuse of 1.4 g PVP (poly vinyl pyrrolidone) per litre of juice for clarification. Bopaiah (1982) precipitated tannins from cashew apple juice by treating it with gelatin (0.25-0.4 percent) and pectin (0.35 percent) or gelatin alone (0.5 percent).