Effect of thermal and non-thermal processing on astringency reduction and nutrient retention in cashew apple fruit and i
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ORIGINAL ARTICLE
Effect of thermal and non-thermal processing on astringency reduction and nutrient retention in cashew apple fruit and its juice Ipsita Das1
•
Sonia Sasmal1 • Amit Arora1
Revised: 5 June 2020 / Accepted: 18 August 2020 Association of Food Scientists & Technologists (India) 2020
Abstract The present study is aimed at evaluating the effect of different processing techniques on astringency reduction, nutrient retention, and sensory attributes in cashew apple fruit and its juice. Astringency attribute was measured by tannin content, while nutrition profile by ascorbic acid, total sugars, and antioxidant activity. Hot water, steaming, and microwave were selected as the source of heat application for treating whole fruit, where the process variables were the temperature and exposure time. The non-thermal technique selected to treat juice was by using bio coagulants, i.e., dried okra pod and drumstick seed powder, where the independent parameters were concentration and settling time. The processes were optimized using a multivariate approach coupled with full factorial design. The obtained results indicated that samples, with 42.6% tannin removal, were rated as being the least astringent. The use of dried okra pod powder under optimal conditions (0.3% concentration, 0.5 h settling time) was found to be the best in reducing astringency while retaining the nutrient and desirable sensory attributes. Maximum tannin removal (48.9 ± 1.6%) with
Electronic supplementary material The online version of this article (https://doi.org/10.1007/s13197-020-04744-4) contains supplementary material, which is available to authorized users. & Ipsita Das [email protected] Sonia Sasmal [email protected] Amit Arora [email protected] 1
Bioprocessing Laboratory, Centre for Technology Alternatives for Rural Areas (CTARA), Indian Institute of Technology, Bombay, Mumbai 400076, India
minimum loss of ascorbic acid (8.1 ± 0.9%), total sugar (4.8 ± 0.5%) and antioxidant activity (11.1 ± 1.0) with high sensory score (92.7 ± 1.6%) was achieved with composite desirability of 0.85. Keywords Astringency Bio coagulant Cashew apple fruit Cashew apple juice Heat treatment Tannins Abbreviations CAF Cashew apple fruit CAJ Cashew apple juice DOP Dried okra pod powder DDSP Dried drumstick seed powder HWT Hot water treated HT Steam treated MW Microwave treated AA Ascorbic acid (g/100 ml) AOA Antioxidant activity Cn Concentration (%, g/100 ml) PS Particle size (lm) St Settling time (h) TPC Total phenol (g/100 ml) Tn Tannin content (g/100 ml) TS Total sugar (g/100 ml)
Introduction Cashew (Anacardium Occidentale L.), a tropical plantation crop, is being widely grown in several countries of Asia, Africa, and Central America as an economically important agricultural crop. The cashew nut and cashew apple are the two morphological parts of the cashew fruit. About 10–15 tons of cashew apples are obtained as a by-product for every ton of cashew nut produced. A fully developed
123
J Food Sci Technol
cashew apple contains a signif
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