Abstract
Cashew has commercial value for its nut and peduncle (false fruit), known as cashew apple. Requirements of consumers considering convenience, food safety, health benefits and sensory quality have increased demand for fruit juices, but most consumers don’t get time for the ready to use products. Instant juice powders can meet consumer requirements being cheap to transport and with prolonged shelf life. Then the blended juice was mixed with maltodextrin @15 per cent, i.e., 15 g for 100 mL of blended juice by proper homogenisation. The roots of the sugandi (Swallow root - Decalepsis hamiltonii) were collected, cleaned thoroughly and discarded the central white portion of the roots. Among the blended juice treatment combinations, the highest pH of 3.45 was recorded in B3 (75% cashew apple juice + 25% pineapple juice powder at 150°C inlet temperature with a flow rate of 10 mL min-1). The ready-to-serve (RTS) beverage, along with sugandi stored under refrigerated condition, were free from microbial proliferation till the end of the storage period (60th day of storage), indicating its fitness for consumption with maximum flavour, taste and overall acceptability.
Highlights
Cashew (Anacardium occidentale L.), belonging to the family Anacardiaceae, one of the important dry land plantation crops cultivated in India, ranks third in its export value among internationaly traded kernels
The study describes the utilisation of cashew apple juice blended with other fruit juice powder
The blended juice powder prepared with pineapple combination, which found to be the best and best treatment of 100% cashew apple juice powder by spray drying technique, is used to prepare RTS beverage and sugandi
Summary
Cashew (Anacardium occidentale L.), belonging to the family Anacardiaceae, one of the important dry land plantation crops cultivated in India, ranks third in its export value among internationaly traded kernels. In India, it covers an area of 10.6 lakh hectares with an annual nut production of 8.17 lakh tonnes with average productivity of 753 kg ha-1. In India, it is grown in 17 states which include Kerala, Tamil Nadu, Maharashtra, Goa, Karnataka, Andhra Pradesh, Orissa, West Bengal, Chattisgarh, Jharkhand, Tripura, Meghalaya and Assam (Hubbali, 2019). In Andhra Pradesh, it is cultivated in an area of 1.85 lakh hectares with an annual nut production of one lakh tonnes and average productivity of 646 kg ha-1 (Hubbali, 2019). In Andhra Pradesh, cashew is mostly grown in Srikakulam, Vizianagaram, Vishakhapatnam, East Godavari, West Godavari, Krishna, Guntur, Prakasam and Nellore districts
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