FERMENTATION OF CASHEW (ANACARDIUM OCCIDENTALE L. )
" APPLEвЂќ INTO WINE BEVERAGES
SHUKLAJASHA MOHANTY1, PRATIMA RAY1, M. R. SWAIN2 and R. C. RAY2, a few 1
Department of Microbiology
Orissa University or college of Culture and Technology
Central Tuber Vegetation Research Start (Regional Centre)
Accepted for Publication January 16, 2006
Cashew apple is regarded as as a spend in cashew nut control industry. A great undistilled liquor (wine) was prepared by fermenting cashew any fruit juice with wine beverage yeast, Saccharomyces cerevisiae va. bayanus. Your wine was slightly yellowish, acid in style (titratable acid solution [1. 21 В± 0. 0 g tartaric acid/100 mL]), high in tannin (1. 9 В± 0. twenty-two mg/100 mL) and reduced in alcohol (7%) concentration. Even though sensory evaluation rated the cashew apple wine because quite appropriate as a great alcoholic beverage, signiп¬Ѓcant differences (P ПЅ zero. 01) are present between the cashew wine as well as the commercial grape wine specifically in flavor, aroma, п¬‚avor and aftertaste because of most likely high tannin content inside the cashew wine.
Cashew is one of the most important plantation crops in India, Brazil, Nigeria and Vietnam (Muniz ainsi que al. 2006). Unlike cashew nut kernel, which has a great indisputably unique п¬Ѓne taste and ad advertisement attractiveness of its own, cashew " apple, вЂќ inspite of its large nutritive values (high articles of vitamin C and minerals, we. e., Ca, P, Fe) (Ogunmoyela 1983; Moura 1998) and economic potential, is virtually a mystery product in the consumer market. The ready-to-eat cashew apple is the heavy receptacle or perhaps " phony fruitвЂќ where the cashew nut or true fruits is fastened. Although there is growing awareness surrounding the economical importance of cashew production in Asian and African countries, the present practice in most established large-scale plantations is to let 3
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Log of Food Processing and Preservation 31 (2006) 314вЂ“322. All Privileges Reserved. В© 2006, The Author(s)
Journal compilation В© 2006, Blackwell Publishing
CASHEW APPLE FERMENTATION
the apples to fall in the trees the natural way before collection the almonds. This leads to a gross waste of the versatile cashew product.
Foreign trade of cashew kernels from India during 2004вЂ“2005 was 1, 21, 667 MT valued for U. H. $603 mil, and they were mostly exported to the U. S. A., the Netherlands and also other European countries. Foreign trade of cashew nut layer liquid and allied items during 2004вЂ“2005 from India was 7474 MT appreciated at U. S. $35 million (Anon 2005). In accordance with the estimate in the Directorate of Cashew Nut and Powdered cocoa Development Panel in India, the production of raw cashew nut in India during 2004вЂ“2005 was 5, 44, 000 MT against your five, 35, 1000 MT during 2003вЂ“2004, and 5, summer, 000 MT during 2002вЂ“2003. While the organic nut requirement of the cashew processing sector in India is believed to be over 12, 00, 000 MT per annum according to installed potential of control into cashew kernel, the availability from internal sources is less than half of this. Consequently, import of organic cashew nut into India is necessary, and through 2004вЂ“ june 2006, it was a few, 78, 884 MT, compared to 4, 52, 398 MT during 2003вЂ“2004, mostly from your African continent (Anon 2005).
Besides cashew nut layer liquid, which is processed into edible petrol, cashew apples are variously processed intended for jam, jelly, vinegar, pectin, non-alcoholic and alcoholic beverages (Chakraborty et al. 1977; Ogunmoyela 1983; Maini and Anand 1993; Moura 1998). A favorite brandy locally called " fennyвЂќ can be prepared from cashew apple in Goa, India having 40% (v/v) alcohol content material (Maini and Anand 1993). In this examine, an attempt was made to prepare wine beverages from cashew apples following fermenting the apple juice with all the wine thrush Saccharomyces cerevisiae var. bayanus and assess the sensory attributes (taste, aroma, п¬‚avor, color/appearance and aftertaste) with those of business grape wines....
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