Science and Education Publishing American Journal of Food Science and Technology 2333-4835 3 2 2015 05 13 Extraction and Preservation of Cashew Juice Using Sorbic and Benzoic Acids 48 54 EN Ngozi O .Kabuo Moses Ojukwu Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria Gloria C Omeire J.C Ibeabuchi AJFST2015324 10.12691/ajfst-3-2-4 2014 10 23 2015 02 15 2015 05 13 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.