Chemical Composition and Organoleptic Evaluation of Blended Cashew Apple Juice
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- Blending, Cashew Apple, Chemical Composition, Organoleptic Evaluation
- Anand, A.; Sahu, G. S.; Mishra, N.
- This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License. CC BY-NC-SA 4.0 Creative Commons License: https://creativecommons.org/licenses/by-nc-sa/4.0/
- The experiment was conducted in the Post Harvest Department of College of Agriculture, OUAT, Bhubaneswar, Odisha in 2011-12. The raw materials i.e. the cashew apples were collected from AICRP on Cashew, Ranasinghapur, OUAT, Bhubaneswar. As cashew apple juice due to some sort of astringency is not liked by the costumer, it was planned to blend cashew apple juice with pineapple juice or with orange juice to have better acceptability for which after juice extraction the cashew apple juices were blended with pine apple or orange juice in different proportions such as 90:10, 85:15, 80:20, 75:25, 70:30, 65:35, 60:40, 55:45 and 50:50 and it was found that when cashew apple juice was blended with pine apple juice at 60:40 proportion, it was liked by the judges the most as compared to other blended combinations of pineapple and sweet orange juice.
Full text: IJRAS_102_Final.pdf