Kouassi Kan Kouassi Parfait^1,, Soro Doudjo¹, Kone Youssouf Kisselmina Youssouf¹, Cisse Mady², Assidjo Nogbou Emmanuel¹, Yao Kouassi Benjamin¹

The cashew apple is the false fruit of the cashew tree and is not valued in Côte d'Ivoire and rots at the point of harvest. This study focuses on the valorization of cashew apples into juice. However, its nutritional and organoleptic parameters are affected by temperature and storage time. The objective is therefore to determine the nutritional and organoleptic characteristics of cashew apple juice during its production and conservation. The physico-chemical analyses carried out are pH and soluble dry extract. The sensory profile consisted of hedonic and descriptive analyses. The clarified and pasteurised cashew juice was found to be the best with an acceptability rate of 42%. Descriptive characteristics were clarity, colour, aroma and non-astringency. The juice stored at room temperature was more appreciated until the 90th day and then depreciated to the profile of the juice stored at 4°C. Statistical analysis shows that there is no significant difference between the pH and Refractometric Soluble Dry Extract (RSDE) values during storage. Clarified and pasteurised cashew juice retains its properties better at a storage temperature below 27°C.

cashew apple, juice, sensory profile, physicochemical characteristics