Effect of thermal and non-thermal processing on astringency reduction and nutrient retention in cashew apple fruit and its juice.

ABSTRACT: The present study is aimed at evaluating the effect of different processing techniques on astringency reduction, nutrient retention, and sensory attributes in cashew apple fruit and its juice. Astringency attribute was measured by tannin content, while nutrition profile by ascorbic acid, total sugars, and antioxidant activity. Hot water, steaming, and microwave were selected as the source of heat application for treating whole fruit, where the process variables were the temperature and exposure time. The non-thermal technique selected to treat juice was by using bio coagulants, i.e., dried okra pod and drumstick seed powder, where the independent parameters were concentration and settling time. The processes were optimized using a multivariate approach coupled with full factorial design. T

SUBMITTER: Das I 

PROVIDER: S-EPMC8076350 | biostudies-literature | 2021 Jun

REPOSITORIES: biostudies-literature