Despite many advantages, the many technologies studied to eliminate astringen</span><span style="font-family:Verdana;">cy from cashew apple juice are not all accessible and not adopted by pr</...Despite many advantages, the many technologies studied to eliminate astringen</span><span style="font-family:Verdana;">cy from cashew apple juice are not all accessible and not adopted by pr</span><span style="font-family:Verdana;">ocessors due to the lack of financial means to access these sophisticated technologies. Thus, the formulation of mixed juice based on cashew apple juice and passion fruit juice has proved to be a way of adding value to the cashew apple, a co-product of the production of the nut. After the formulation of the mixed juice in different proportions and the sensory evaluation, it appears that the juice of formulation E is more appreciated by the tasters. Indeed, this juice has preferred sensory characteristics in terms of color (6.90), flavor (5.47), odor (6.42), settling (6.28) and overall acceptance (6.53). These characteristics are similar to those of passion fruit juice in terms of color, odor, and overall acceptance, where the latter obtained scores of 6.94, 7.17 an</span><span style="font-family:Verdana;">d 6.00 respectively;and also, to those of cashew apple juice in terms of f</span><span style="font-family:Verdana;">la</span><span style="font-family:Verdana;">vor and decanting, where the latter obtained scores of 5.19 and 6.14 respe</span><span style="font-family:Verdana;">ctively. Therefore, the addition of passion fruit juice to cashew apple juice results in a new product that is more appreciated when mixed with proportions of 90 mL of passion fruit juice and 10 mL of cashew apple juice. For exam</span><span style="font-family:Verdana;">ple, passion fruit juice, due to its color, flavor, and odor, has helped re</span><span style="font-family:Verdana;">duce the pronounced astringency of raw cashew apple juice. Ultimately, formulation E is recommended to improve the organoleptic value of cashew apple juice.展开更多
文摘Despite many advantages, the many technologies studied to eliminate astringen</span><span style="font-family:Verdana;">cy from cashew apple juice are not all accessible and not adopted by pr</span><span style="font-family:Verdana;">ocessors due to the lack of financial means to access these sophisticated technologies. Thus, the formulation of mixed juice based on cashew apple juice and passion fruit juice has proved to be a way of adding value to the cashew apple, a co-product of the production of the nut. After the formulation of the mixed juice in different proportions and the sensory evaluation, it appears that the juice of formulation E is more appreciated by the tasters. Indeed, this juice has preferred sensory characteristics in terms of color (6.90), flavor (5.47), odor (6.42), settling (6.28) and overall acceptance (6.53). These characteristics are similar to those of passion fruit juice in terms of color, odor, and overall acceptance, where the latter obtained scores of 6.94, 7.17 an</span><span style="font-family:Verdana;">d 6.00 respectively;and also, to those of cashew apple juice in terms of f</span><span style="font-family:Verdana;">la</span><span style="font-family:Verdana;">vor and decanting, where the latter obtained scores of 5.19 and 6.14 respe</span><span style="font-family:Verdana;">ctively. Therefore, the addition of passion fruit juice to cashew apple juice results in a new product that is more appreciated when mixed with proportions of 90 mL of passion fruit juice and 10 mL of cashew apple juice. For exam</span><span style="font-family:Verdana;">ple, passion fruit juice, due to its color, flavor, and odor, has helped re</span><span style="font-family:Verdana;">duce the pronounced astringency of raw cashew apple juice. Ultimately, formulation E is recommended to improve the organoleptic value of cashew apple juice.
