Cashew juice is very high in nutrient content, vitamins, and minerals. Accordingly, vitamins C in cashews are even several times higher than citrus fruits (5 times more than lemon, 6 times more grapefruit, 8 times more tangerine).
Physicochemical properties and vitamin C content of the cashew apple juice
Table - Physicochemical properties of the CAJ
|
Properties |
Max |
Min |
Average |
|
Fruit gravity (g) |
140.7 |
13 |
37.9 |
|
Fruit juice (%) |
84.3 |
46.9 |
67.1 |
|
Brix |
18.3 |
7.2 |
12.4 |
|
Acid value ( marlic) |
0.7 |
0.1 |
0.3 |
|
pH |
4.6 |
3.7 |
4 |
|
Ascorbic acid (% mg) |
265.5 |
17.2 |
105.4 |
|
Reducing sugars (%) |
17.7 |
5.3 |
10.7 |
|
Glucose (%) |
11.6 |
5.1 |
7.9 |
|
Fructose (%) |
6.5 |
0.2 |
2.6 |
|
Tannin (%) |
0.7 |
0 |
0.2 |
|
Protein (N x 6.25) |
0.3 |
0.2 |
0.3 |
Sondhi, S. P. (1962), CFTRI - cited by Ngo Tuan Ky
Table - Vitamin C content (mg) in 100g juice (*)
|
Processing methods |
Vitamin C content (mg) |
|
Freshly pressed juice |
223.3 |
|
The juice (boiled for 8 minutes) |
215.2 |
|
The juice (boiled for 15 minutes) |
207.6 |
|
The juice (cooled for 24 hours) |
180.51 |
|
The juice (left at room temperature for 24 hours) |
167.44 |
According to Costa and Carvalho
The processing method of the CAJ
The processing method of the clarified CAJ
Select fresh, intact cashews and put them into a juicer (basket type or screw type) to squeeze out juice and process according to the diagram:
The processing method of the cloudy CAJ
The selected cashews are steamed at a pressure of 2 - 4 kg for 5 - 10 minutes or boiled in a solution of 0.2N sulfuric acid or 2% salt solution for 4-5 minutes. Then, cool, wash thoroughly with cold water and squeeze out the juice. Next, process with 0.045% gelatin, 0.1% casein or 0.05% lemon juice. Filter out the precipitate to get the clarified juice. Bottle and store for the clarified juice.
According to Jain et al. (1954), the clarified and cloudy cashew apple juice both mix well with the lemon, pineapple, grape, and apple to produce carbonated beverages. Cashew juice can also be used as a condiment.
Using the shaft type press gets 66% of the recovery efficiency while using the basket press gets 38%. However, when desalting the juice obtained from the basket press, the used gelatin is less than when desalting from the basket press. Vitamin C in cashew juice is greatly reduced during storage. If stored at room temperature, the decline is 25 - 54%, and if stored at 37 degrees C, this level is 49 - 66%. Besides, the color of cashew juice is very sensitive to heat. The color of the cashew juice changes to a brown color more when stored in a tin can, and less when stored in a glass bottle. Regarding the taste of cashew apple juice, pure juice or juice mixed with 50% pineapple juice or 1.5% lemon juice may be well stored for 32 weeks.
Image - Cashew apple juice bottled in Germany
Blending the filtered juice with 10% lemon juice and then adjusting this mix to 20 degrees B creates an interesting product. Mixing the clarified cashew apple juice (15 degrees B, the 0.35% acidity) with the ginger or pineapple juice (ratio 50/50) or with mango flesh (25%) all creates delicious products.
REFERENCE
Thanh, D. P. (2003). Cashew nuts - Production and processing.
