ISHS Acta Horticulturae 108: International Cashew Symposium
UTILIZATION OF CASHEW APPLES FOR THE DEVELOPMENT OF PROCESSED PRODUCTS |
| Authors: | A.M. NANJUNDASWAMY, G. RADHAKRISHNIAH SETTY, M.V. PATWARDHAN |
| Abstract:
Cashew apples are an important by-product of cashewnut industry. Most of the fruits, at present, are not utilised in the country. Cashew apples contain astringent and acrid principles which produce an unpleasant biting sensation on the tongue and throat when eaten as such. The fruits are highly susceptible to injury and rapid microbial deterioration. These factors together with the difficulties experienced in collection of fruits have come in the way of commercial utilization of this nutritious fruit. It has been found possible to remove astringent principles by simple methods like steaming, brine curing or by chemical treatment and then utilize the fruit for conversion into several edible products. These products include clarified and cloudy cashew apple juice, cashew apple juice blended with other fruit juices and pulps like lime, pineapple, orange, mango, and papaya, cashew apple juice concentrate, cashew apple preserve and candy, cashew apple jam, cashew apple mixed fruit jam, cashew apple pickle and chutney etc. Work done on the development of these products and their storage behaviour are reviewed and presented in this paper. | |
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