'Cashew Apple' Juice Blend with Mango, Pineapple and Sapota for Improving Quality of RTS Beverages and Economic Feasibility Thereof
DOI:
https://doi.org/10.24154/jhs.v11i1.101Keywords:
Acidity, Cashew Apple RTS, Mango, Pineapple, Reducing Sugars, SapotaAbstract
The present study on value-addition in cashew apple (Anacardium occidentale L.) juice by blending it with mango, pineapple and sapota juices for preparation of RTS beverage was conducted during the year 2012-2013 at Horticultural College and Research Institute, Dr. YSR Horticultural University, Andhra Pradesh, in Completely Randomized Design (CRD) with 3 replications and 10 treatments. In the present investigation, 'cashew apple' juice extracted from the fruit was blended with fruit juices of mango, pineapple and sapota in various proportions. RTS beverages prepared from different blends of cashew apple juice were evaluated for physico-chemical and organoleptic properties at 0, 30 and 60 days of storage, and significant differences were observed. RTS beverage prepared from a blend of 25% cashew apple juice + 75% mango juice (T3) recorded a gradual decrease in pH, titrable acidity and ascorbic acid content from 0 to 60 days after storage, whereas, density of the blended juice increased gradually at 0 to 30 days of storage; thereafter it decreased. Total soluble solids, reducing sugars and TSS/Acid ratio gradually increased from 0 to 60 days of storage, followed by 25% cashew apple juice + 75% pineapple juice (T6). Organoleptic score for RTS prepared from 25% cashew apple juice + 75% mango juice blend (T3), followed by 50% cashew apple juice + 50% mango juice blend (T2), 25% cashew apple juice + 75% pineapple juice blend (T6) and 50% cashew apple juice + 50% pineapple juice blend (T5), were found to be high on quality, viz., colour, taste and overall acceptability, up to 60 days of storage, and were economical for RTS preparation.
Downloads
References
Akinwale, T.O. 2000. Cashew apple juice: Its use in fortifying the nutritional quality of some tropical fruits. Europ. Food Res. Technol., 211:205-207
Amerine, M.A., Pangborn, R.M. and Roessler, E.B. 1965. Principles of sensory evaluation of food. In: Food Science and Technology Monographs, Academic Press, New York, USA, pp. 338-339
Awsi Jan and Dorcus Masih Er. 2012. Development and quality evaluation of pineapple juice blend with carrot and orange juice. Int’l. J. Scientific & Res. Publications, 2(8):1-7
Bhardwaj, R.L. and Mukherjee, S. 2011. Effects of fruit juice blending ratios on kinnow juice preservation at ambient storage condition. African J. Food Sci. 5:281-286
Hiremath, J.B. and Rokhade, A.K. 2012. Preparation and preservation of sapota juice. Int’l. J. Food Agri. & Veterinary Sci., 2:87-91
Hemalatha, R. and Anbuselvi, S. 2013. Physico-chemical constituents of pineapple pulp and waste. J. Chem. & Pharmaceutical Res., 5:240-242
Jain, S.P., Tripathi, K.V., Ram, H.B. and Singh, S. 1984. Effect of storage conditions on the keeping quality of fruit squashes. Indian Food Packer, 38:33-39
Jayalekshmy, V.G. and Salam, M.A. 2007. Cost of establishment of a cashew apple processing unit and production cost of cashew apple syrup. Cashew, 16:29-33
Mapson, L.W. 1970. Vitamins in fruits. In: The biochemistry of fruits and their products. Vol 1. Hulme, A.C. (ed.). Academic Press, London, P. 369
Pawar, C.D., Patil, A.A. and Joshi, G.D. 2011. Physico- chemical parameters of sapota fruits at different maturity stages. Karnataka J. Agril. Sci., 24:420-421
Sakhale, B.K., Pawar, V.N. and Ranveer, R.C. 2012. Studies on the development and storage of whey-based RTS beverage from mango cv. Kesar. J. Food Process Technol., 3:148 doi:10.4172/2157-7110.1000148
Santos, F.H.C., Cavalcanti, J.J.V. and Silva, F.P. 2010. Detection of quantitative trail loci for physical traits of cashew apple. Crop Breed. Appl. Biotech., 10:101-109
Sarvesh Rustagi and Pravesh Kumar. 2013. To study the storage analysis of developed amla mango blended. Adv. Biores., 4:109-117
Sastry, L.V.L., Chakraborty, R.N., Pruthi, J.S. and Siddappa, G.S. 1963. Preservation and storage of cashew apple juice and its blends. Indian J. Tech., 1:431-433
Srivastava, R.P. and Kumar, S. 2002 Fruit and vegetable Preservation: Principles and Practices. International Book Distribution Company, Lucknow, U.P., India, pp. 184-185
Uma, T., Rama Rao Vechalapua and Khasim Beebi Shaikb. 2011. Preservation and shelf-life extension of cashew apple juice. Internet J. Food Safety, 13:275-280
Downloads
Published
Issue
Section
License
Copyright (c) 2016 Anindita Roy, B Prasanna Kumar, D V Swami, P Subbramamma (Author)
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Authors retain copyright. Articles published are made available as open access articles, distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License, which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original author and source are credited. 
This journal permits and encourages authors to share their submitted versions (preprints), accepted versions (postprints) and/or published versions (publisher versions) freely under the CC BY-NC-SA 4.0 license while providing bibliographic details that credit, if applicable.
How to Cite
. 
