Skip to main navigation menu Skip to main content Skip to site footer
Plant Science Today (PST)

Research Articles

Early Access

Evaluation of cashew apple RTS beverages blend with mango and papaya for its physicochemical properties and storage life

DOI
https://doi.org/10.14719/pst.4835
Submitted
28 August 2024
Published
18-12-2024
Versions

Abstract

For every tonne of cashew nuts, 10 to 15 tonnes of cashew apples are spoiled in orchards, representing a significant economic loss in India. Cashew apple juice is astringent because of the presence of anacardic acid and tannins when eaten as such. Ready-to-serve (RTS) beverages prepared from cashew apple juice blended with mango and papaya in varying proportions were evaluated for physicochemical properties, organoleptic scores and microbial counts at 0, 30, 60, and 90 days of storage during 2022-2023 using Completely Randomized Design with two replications and six treatments. RTS blend of 50% cashew apple and 50% mango juice (T2) exhibited a gradual reduction in pH and ascorbic acid content and an increase in density, total soluble solids (TSS), acidity, reducing sugar and TSS/acid ratio from 0 to 90 days of storage followed by T6, a blend of 25% cashew apple and 75% papaya juice RTS. The RTS blends T2 and T6  had low microbiological counts and excellent quality, colour, taste, and general acceptance based on organoleptic score. The highest net benefit for an RTS beverage was in T3 (Rs.32/-) followed by T2 (Rs.27.25/-) when compared to control (100% cashew apple juice @Rs.21/-). They also had affordable preparation costs, which added value to the cashew apple juice.

References

  1. Preethi P, Rajkumar AD, Shamsudheen M, Nayak MG. Prospects of cashew apple – A compilation report. Technical Bulletin No.2/2019. ICAR-Directorate of Cashew Research, Puttur, Karnataka, India; pp28. https://krishi.icar.gov.in/jspui/handle/123456789/22682
  2. Roy A, Prasanna Kumar B, Swami DV, Subbramamma P. Cashew apple’ juice blend with mango, pineapple and sapota for improving quality of RTS beverages and economic feasibility thereof. J Hortic Sci. 2016;11(1):37-43. https://doi.org/10.24154/jhs.v11i1.101
  3. Roy Anindita, Prasanna Kumar B, Swami DV, Subbramamma P. Effect of blending of cashew apple (Anacardium Occidentale L.) juice with mango, pine apple and sapota juice for the quality of RTS Beverage and its Economic Feasibility. J Food Product Dev and Packg. 2016;3:12-18.
  4. Sobhana A, Mathew J, Ambili AA, Mredhula RC. Blending cashew apple juice with vegetables and spices for improving palatability and quality. In: Ravindran C, Avanzato D, Hubballi VN editors. Proceedings of I International Symposium on Cashew Nut, Madurai; 2015 March 26, pp 369-375. https://doi.org/10.17660/ActaHortic.2015.1080.49
  5. Srivastava R, Sobhana P, Kumar S. Fruit and vegetable preservation: Principles and practices. Lucknow: International Book Distribution Company. 2002; p.184-85.
  6. Amerine MA, Pangborn RM, Roessler EB. Principles of sensory evaluation of food. In ed: Food Science and Technology Monographs. New York: Academic Press; 1965.p.338-339.
  7. Preethi P, Dagadkhair RA, Shobana A, Vanitha K. Cashew apple processing. In: ICAR-DCR Training Manual on Cashew Production and Post-harvest Technologies. 2020;123-32. https://krishi.icar.gov.in/jspui/bitstream/123456789/34866/1/e-Manual%20-%20cashew%20apple%20processing.pdf
  8. Panse VG, Sukhatme PV. Statistical methods for agricultural workers. New Delhi: Indian Council of Agricultural Research. 1954;p.361. https://doi.org/10.2134/agronj1956.00021962004800070014x
  9. Sastry LVL, Chakraborty RN, Pruthi JS, Siddappa GS. Preservation and storage of cashew apple juice and its blends. Ind J Technol. 1963; 1:431-33.
  10. Jan A, Masih ED. Development and quality evaluation of pineapple juice blend with carrot and orange juice. Int J Sci Res Pub. 2012;2(8):1-7.
  11. Rustagi S, Kumar P. To study the storage analysis of developed amla mango blended. Adv Biores. 2013;4(2):109-17. http://www.soeagra.com/abr/june2013/19.pdf
  12. Pawar CD, Patil AA, Joshi GD. Physico-chemical parameters of sapota fruits at different maturity stages. Karnataka J Agric Sci. 2011;24(3):420-21.
  13. Talasila U, Vechalapu RR, Shaik KB. Clarification, preservation and shelf-life evaluation of cashew apple juice. Food Sci Biotechnol. 2012; 21:709-14. https://doi.org/10.1007/s10068-012-0092-3
  14. Sakhale BK, Pawar VN, Ranveer RC. Studies on the development and storage of whey-based RTS beverage from mango. J Food Process Technol. 2012;3(3):1000148. https://doi.org/10.4172/2157-7110.1000148
  15. Attri BL, Kumar AN, Mer MS, Kishor A. Standardization of novel technique for preparation of ginger (Zingiber officinale)- blended wine from different cultivars of pear (Pyrus communis). Ind J Agrl Sci. 2017;87(7):878-82. https://doi.org/10.56093/ijas.v87i7.71808
  16. Bhardwaj RL, Mukherjee S. Effects of fruit juice blending ratios on kinnow juice preservation at ambient storage condition. African J Food Sci. 2011;5(5):281-86. https://doi.org/10.5897/AJFS9000111
  17. Mapson LW. Vitamins in fruits. In: Hulme AC, editor. The Biochemistry of Fruits and Their Products. London: Academic Press; 1970. p.369.
  18. Sharma PC, Sharma SK, Lal Kaushal BB. Preparation and evaluation of some value-added products from hill lemon (Citrus pseudolimon) fruits. Indian J Agric Sci. 2001;71(11):691-94.
  19. Singh Prabhakar, Singh IS. Physico-chemical changes during storage of litchi (Litchi chinensis) beverages. Indian J Agric Sci. 1994;64(3):168-70.
  20. Akinwale TO. Cashew apple juice: Its use in fortifying the nutritional quality of some tropical fruits. Eur Food Res Technol. 2000; 211:205-207. https://doi.org/10.1007/s002170050024
  21. Jayalekshmy VG, Salam MA. Cost of establishment of a cashew apple processing unit and production cost of cashew apple syrup. Cashew. 2002;16(2):29-33.
  22. Bhardwaj RL. Physico-chemical, sensory and microbiological quality of kinnow juice stored in refrigerated storage condition. Asian J Dairy and Food Res. 2013;32(3): 203-13.
  23. Hussain I, Zeb A, Ayub M. Evaluation of apple and apricot blend juice preserved with sodium benzoate at refrigeration temperature. World J Agric Sci. 2011;7(2):136-42.
  24. Oladipo IC, Adeleke DT, Adebiyi AO. The effect of pH and chemical preservatives on the growth of bacterial isolates from some Nigerian packaged fruit juices. Pak J Biol Sci. 2010;13(1):16-21. https://doi.org/10.3923/pjbs.2010.16.21
  25. Talasila U, Vechalapu RR, Shaik KB. Storage stability of cashew apple juice- use of chemical preservatives. J Food Technol. 2012;10(4):117-23.
  26. Bagkar PP. Storage studies of jamun (Syzygium cuminii Linn.) juice. M. Sc. (Agri.) Thesis. Dr. B. S. Konkan Krishi Vidyapeeth, Ratnagiri; 2013.
  27. Emamifar A. Evaluation of nano composite packaging containing Ag and ZnO on shelf life of fresh orange juice. Innov Food Sci Emerg Technologies. 2010;11(4):742-48. https://doi.org/10.1016/j.ifset.2010.06.003

Downloads

Download data is not yet available.