Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2015, 3(7), 410-414
DOI: 10.12691/jfnr-3-7-1
Open AccessArticle

Effect of Packaging Materials, Storage Time and Temperature on the Colour and Sensory Characteristics of Cashew (Anacardium occidentale L.) Apple Juice

Emelike Nkechi Juliet Tamuno1 and Ebere Caroline Onyedikachi1,

1Department of Food Science and Technology, Rivers State University of Science and Technology, Port Harcourt, Rivers State, Nigeria

Pub. Date: July 24, 2015

Cite this paper:
Emelike Nkechi Juliet Tamuno and Ebere Caroline Onyedikachi. Effect of Packaging Materials, Storage Time and Temperature on the Colour and Sensory Characteristics of Cashew (Anacardium occidentale L.) Apple Juice. Journal of Food and Nutrition Research. 2015; 3(7):410-414. doi: 10.12691/jfnr-3-7-1

Abstract

Cashew (Anacardium occidentale L.) apple juice was produced and pasteurized at 80°C for 15 min in a water bath. The juice was packaged in different packaging materials – green (G), brown (B), white (W) bottles and polyethylene sachet (S) in 200ml batches and stored for four months at room (28°C) and refrigeration (4°C) temperatures to study the effect of packaging materials on the colour and sensory qualities of cashew-apple juice (CAJ). There were significant differences (p<0.05) in the values for colour (5.6 – 8.3 EBC) of the juice stored at 28°C as compared with those stored at 4°C. Samples B and G retained more colour (7.0 and 7.2 EBC) at refrigeration temperature when compared with samples W and S. Sensory qualities (colour and general acceptability) of CAJ stored with various packaging materials was significantly affected while taste and flavour of CAJ packaged with G and B samples were not significantly affected at the room temperature up to the fourth month. At 4°C, there was no significant difference (p>0.05) in all the sensory qualities of CAJ between the first two months in all the packaging materials studied. At third and fourth months, samples W and S was significantly affected while there was no significant effect between G and B samples at these months. Therefore, CAJ can conveniently be produced and stored in green and brown bottles for up to four months in the refrigeration temperature to retain its colour and sensory qualities. CAJ could also be stored in polyethylene sachet but not more than two months while the fruits are in season to serve as a cheap source of fresh drink and to reduce the 90% wastage of cashew-apples in the orchard.

Keywords:
packaging materials storage temperature colour sensory characteristics cashew-apples juice

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