Enzymatic clarification of cashew juice

Authors

  • Men de Sá M. Souza Filho
  • Geraldo Arraes Maia "Universidade Federal do Ceará, Centro de Ciências Agrárias, Departamento de Tecnologia de Alimentos.
  • Luciano Flávio F. Holanda
  • Humberto Ferreira Oriá
  • Geraldo Sérgio F. de Oliveira
  • Raimundo Wilane de Figueiredo "Universidade Federal do Ceará, Centro de Ciências Agrárias, Departamento de Tecnologia de Alimentos.

DOI:

https://doi.org/10.1590/S1678-3921.pab1991.v26.3507

Keywords:

dwarf-cashew clones, clarified juice, processing, stability

Abstract

Clones of dwarf cashew developed by the Literal Experiment Station of the Ceará State Agricultural Research Institution (EPACE), in Pacajus, CE, Brazil, was used in this work. For clarification of the cashew juice, gelatin and a pectinolytic enzyme were used as the clarifying agent. The stability study of the product was done by chemical and physico-chemical determinations at intervals of 30 days during a storage period of 120 days. Sensorial analysis of the product was made just after clarification process and 120 days storage time. The resulting product showed a good stability in regard to the chemical and physico-chemical determinations as well as the total absence of dimness through the storage period.

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Published

1991-10-01

How to Cite

Souza Filho, M. de S. M., Maia, G. A., Holanda, L. F. F., Oriá, H. F., Oliveira, G. S. F. de, & Figueiredo, R. W. de. (1991). Enzymatic clarification of cashew juice. Pesquisa Agropecuaria Brasileira, 26(10), 1647–1653. https://doi.org/10.1590/S1678-3921.pab1991.v26.3507

Issue

v.26, n.10, out. 1991

Section

FOOD TECHNOLOGY