Extraction and Preservation of Cashew Juice Using Sorbic and Benzoic Acids

Ngozi O .Kabuo¹, Moses Ojukwu^1, , Gloria C Omeire¹ and J.C Ibeabuchi¹

¹Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria

Cite this paper:
Ngozi O .Kabuo, Moses Ojukwu, Gloria C Omeire and J.C Ibeabuchi. Extraction and Preservation of Cashew Juice Using Sorbic and Benzoic Acids. American Journal of Food Science and Technology. 2015; 3(2):48-54. doi: 10.12691/ajfst-3-2-4

Abstract

The extraction and preservation of cashew juice using sorbic and benzoic acid was carried to determine a more method for preserving cashew juice under a period of one month. Cashew juice was produced and preserved by five different methods viz – untreated (control) as sample (A₁); pasteurized juice only (A₂); pasteurization and preserved with sorbic acid (B₁); pasteurization and preserved with benzoic acid (B₂) and a combination of sorbic and benzoic acids coupled with pasteurization at 95°C. All the samples were stored in sterilized transparent bottles at 4°C and 28°C for 30 days. Storage stability and the microbial count were determine to obtA1n a suitable method for preserving cashew fruit (Anacardium Occidentale) juice. Sensory evaluation was carried out using 9 point hedonic scale by 20 panelist and statistical analysis on the sensory data was carried out to determine significant differences of the samples at 95% (P≤0.05) confidence level. The results obtA1ned showed that a combination of sorbic and benzoic acids together with pasteurization was capable of preventing the growth of microorganisms, increase shelf-life, inactive enzymatic actions in the juice and reduce the harsh taste of cashew juice for 30 days of storage.

Keywords:
cashew (Anacardium Occidentale) sorbic acid benzoic acid preservation microbial count

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