eng Science and Education Publishing American Journal of Food Science and Technology 2333-4835 2015-05-13 3 2 48 54 10.12691/ajfst-3-2-4 AJFST2015324 article Ngozi O .Kabuo 1 Moses Ojukwu macmosesforall@yahoo.com, moses.ojukwu@futo.edu.ng 1 Gloria C Omeire 1 J.C Ibeabuchi 1 Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria 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. http://pubs.sciepub.com/ajfst/3/2/4/ajfst-3-2-4.pdf cashew (Anacardium Occidentale) sorbic acid benzoic acid preservation microbial count