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

Authors

  • MEN DE SÁ MOREIRA DE SOUZA FILHO
  • JOSÉ LUCIANO FERREIRA DA FONSECA
  • SILVANA GOMES RIBEIRO SARMENTO

DOI:

https://doi.org/10.5380/cep.v10i1.14405

Keywords:

XAROPE DE CAJU- PROCESSAMENTO, XAROPE DE CAJU - ESTABILIDADE. CASHEW APPLE SYRUP - STABILITY, CASHEW APPLE SYRUP - PREPARATION.

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.

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How to Cite

SOUZA FILHO, M. D. S. M. D., FONSECA, J. L. F. D., & SARMENTO, S. G. R. (1992). PROCESSING AND STABILITY OF CASHEW (Anacardium occidentale, L.) SYRUP. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 10(1). https://doi.org/10.5380/cep.v10i1.14405

Issue

Vol. 10 No. 1 (1992)

Section

Artigos

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