PROCESSING AND STABILITY OF CASHEW (Anacardium occidentale, L.) SYRUP

Abstract

The Cashew apple juice was extracted in an expeller press, clarified with 500 ppm of gelatim by using a 10% solution. After remaing for 15 minutes in repose to occur a sedimentation i t was fil trated. The syrup was formulated by using the clarified juice with addition of sucrose, wich was heated at 85°C to facilitate the solubilization of sucrose and it was hot filled. The pasteurization was realized in a water-bath during 15 minutes, followed by cooling until 28°C. The samples were analysed by its chemical and physico­chemical characteristics during 120 days. The sensory evaluation of the product, diluited with water (1:4 and 1:5) was done just after processing and 120 days after storage. They did not presente significative differences between the two diluitions. The product presented good stability of their chemical and physico-chemical characteristics, attending to Brasilian Agriculture Legislation.