Processing and stability of cashew jelly.

Abstract

In this work it was used clarified and concentrated cashew apples juice as raw material. There were performed chemical and physical-chemical assays in different concentrations of clarified and concentrated cashew apple (Anacardium occidentale, L.) juice. In order to obtain the cashew apple jelly three proposals were chosen. Each one submitted to sensory analysis. Then it was carried out the elaboration of the product followed by the study of its stability through chemical, physical-chemical and microbiological analyses at 0, 30, 60, 90 and 120 days of storage at 28ºC(room temperature). Sensorial analysis were performed at the end of this period. The results were submitted to statistical analysis, which revealed statistical differences on pH, reducing sugars, non-reducing sugars, soluble solids and ascorbic acid. However, no statistical difference was found for total sugars, titratable acidity and water activity. Microbiological analyses confirmed the absence of pathogenic and/or deteriorative microorganisms. Sensory analysis confirmed the general acceptability of the final product.