Studies on physico-chemical parameters of cashew (Anacardium occidentale L.) apple for value addition

Abstract

The cashew apple production in India is estimated to be 65 lakh tones per year but less than 10% of it is processed inspite of possessing all nutritional and medicinal properties. Although the nutritional and economic importance of cashew apple has been acknowledged by many researchers, but no systematic research has been taken yet for proper utilization of large quantities of cashew apples which are being wasted every year. The present investigation was therefore, carried out at Cashew Research Station, All India Coordinated Research Project on Cashew, during the year 2017-18 to evaluate the fifteen diverse cashew genotypes for their physico-chemical parameters as well as value addition of cashew apple juice. The experiment was laid out following the statistical design RBD with two replications. The tested cashew genotypes revealed variations with respect to physico-chemical parameters of cashew apple as well as prepared RTS. Cashew genotype, Kankadi revealed superiority for physical parameters such as cashew apple length (9.2cm), cashew apple breadth (both at wider (5.17cm) and narrower point (4.35cm)), specific gravity (1.21), juice recovery (72.91%) and apple to nut ratio (15.41). Cashew apple weight was recorded maximum in genotype VTH-711/4(118.71g). Genotype, Dhana exhibited superiority for total cashew apple yield (19.35kg plant-1), titrable acidity(0.35%) and ascorbic acid content(254.54mg 100g-1) among the tested genotypes. Total soluble solids was recorded maximum in genotype D-19 (15.52 0 brix). Reducing sugar and total sugar was recorded maximum in genotypes, NRCC Sel-2(9.90%) and BPP-8 (10.53%) respectively. Minimum amount of tannin was recorded in genotype Bhubaneswar-1(1.76mg ml-1). The organoleptic evaluation of prepared RTS revealed wide variations and recorded organoleptic values ranged between 3.50 to 5.00 for colour, 3.00 to 5.00 for appearance, 2.00 to 4.80 for flavour, 2.00 to 4.00 for taste, 2.00 to 4.50 for sweetness and 2.00 to 4.25 for overall acceptability on 5 point hedonic scale. The genotype, Bhubaneswar-1 recorded highest score for all the organoleptic parameters such as colour (5.00), appearance (5.00), flavour (4.80), taste (4.00), sweetness (4.50) and overall acceptability (4.25). Thus, the genotype, Bhubaneswar-1 may be commercially exploited for RTS preparation owing to its low tannin and consumer acceptability.