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Study of jelly drying cashew apples (Anacardium occidentale L.) processing

Cashew apples, a by‐product accrued during the manufacture of cashew nuts, have abundant nutritional values but are not widely utilized due to the presence of substances that cause acrid taste. In this study, we attempted the production of a dried jelly cashew apple product and optimized three main...

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Autores principales: Dao, Tan Phat, Vu, Duc Ngoc, Nguyen, Duong Vu, Pham, Van Thinh, Tran, Thi Yen Nhi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8825725/
https://www.ncbi.nlm.nih.gov/pubmed/35154674
http://dx.doi.org/10.1002/fsn3.2565
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author Dao, Tan Phat
Vu, Duc Ngoc
Nguyen, Duong Vu
Pham, Van Thinh
Tran, Thi Yen Nhi
author_facet Dao, Tan Phat
Vu, Duc Ngoc
Nguyen, Duong Vu
Pham, Van Thinh
Tran, Thi Yen Nhi
author_sort Dao, Tan Phat
collection PubMed
description Cashew apples, a by‐product accrued during the manufacture of cashew nuts, have abundant nutritional values but are not widely utilized due to the presence of substances that cause acrid taste. In this study, we attempted the production of a dried jelly cashew apple product and optimized three main processing stages including blanching, osmotic, and drying. The results showed suitable conditions at 6 mm thickness in the blanching process. The osmotic process recorded a temperature of 35°C, within 1.5 h, the ratio of sugar syrup/ingredient 2:1 with sugar syrup 60 Bx, and the addition of 0.6% citric acid on the total weight of ingredients and 0.02% CaCl(2). The drying process at 55°C within 267 min had the highest ascorbic acid content (TAA), total phenolic content (TPC), and content of tannin compounds (TTC) retention. These parameters refer to a product that has good organoleptic acceptability in terms of taste, acrid content, and a high ability to retain major nutrients. Furthermore, the product recovery efficiency is 21.45%. Jelly drying cashew apples (JDC) are formed to help take advantage of by‐products, contributing to adding value for the cashew industry.
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spelling pubmed-88257252022-02-11 Study of jelly drying cashew apples (Anacardium occidentale L.) processing Dao, Tan Phat Vu, Duc Ngoc Nguyen, Duong Vu Pham, Van Thinh Tran, Thi Yen Nhi Food Sci Nutr Original Research Cashew apples, a by‐product accrued during the manufacture of cashew nuts, have abundant nutritional values but are not widely utilized due to the presence of substances that cause acrid taste. In this study, we attempted the production of a dried jelly cashew apple product and optimized three main processing stages including blanching, osmotic, and drying. The results showed suitable conditions at 6 mm thickness in the blanching process. The osmotic process recorded a temperature of 35°C, within 1.5 h, the ratio of sugar syrup/ingredient 2:1 with sugar syrup 60 Bx, and the addition of 0.6% citric acid on the total weight of ingredients and 0.02% CaCl(2). The drying process at 55°C within 267 min had the highest ascorbic acid content (TAA), total phenolic content (TPC), and content of tannin compounds (TTC) retention. These parameters refer to a product that has good organoleptic acceptability in terms of taste, acrid content, and a high ability to retain major nutrients. Furthermore, the product recovery efficiency is 21.45%. Jelly drying cashew apples (JDC) are formed to help take advantage of by‐products, contributing to adding value for the cashew industry. John Wiley and Sons Inc. 2021-11-05 /pmc/articles/PMC8825725/ /pubmed/35154674 http://dx.doi.org/10.1002/fsn3.2565 Text en © 2021 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC. https://creativecommons.org/licenses/by/4.0/This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Research
Dao, Tan Phat
Vu, Duc Ngoc
Nguyen, Duong Vu
Pham, Van Thinh
Tran, Thi Yen Nhi
Study of jelly drying cashew apples (Anacardium occidentale L.) processing
title Study of jelly drying cashew apples (Anacardium occidentale L.) processing
title_full Study of jelly drying cashew apples (Anacardium occidentale L.) processing
title_fullStr Study of jelly drying cashew apples (Anacardium occidentale L.) processing
title_full_unstemmed Study of jelly drying cashew apples (Anacardium occidentale L.) processing
title_short Study of jelly drying cashew apples (Anacardium occidentale L.) processing
title_sort study of jelly drying cashew apples (anacardium occidentale l.) processing
topic Original Research
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8825725/
https://www.ncbi.nlm.nih.gov/pubmed/35154674
http://dx.doi.org/10.1002/fsn3.2565
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