Sensory Profile and Physico-Chemical Characteristics of Clarified and Pasteurized Cashew Apple Juice during Storage

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

¹Laboratory of Industrial Synthesis of the Environment and New Energies (LAPISEN) / National Polytechnic Institute Félix HOUPHOUËT-BOIGNY of Yamoussoukro, BP 1313 Yamoussoukro- Ivory Coast

²Continuing Education Laboratory in Agri-Food Industries, UCAD Polytechnic School

Cite this paper:
Kouassi Kan Kouassi Parfait, Soro Doudjo, Kone Youssouf Kisselmina Youssouf, Cisse Mady, Assidjo Nogbou Emmanuel and Yao Kouassi Benjamin. Sensory Profile and Physico-Chemical Characteristics of Clarified and Pasteurized Cashew Apple Juice during Storage. Journal of Food and Nutrition Research. 2022; 10(3):180-187. doi: 10.12691/jfnr-10-3-2

Abstract

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.

Keywords:
cashew apple juice sensory profile physicochemical characteristics

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