Storage stability of cashew apple juice preserved by hot fill and aseptic processes

Food Science and Technology (Campinas)

Maria Cecília Oliveira Costa²  Geraldo Arraes Maia²  Raimundo Wilane De Figueiredo²  Men De Sá Moreira De Souza Filho¹  Isabella Montenegro Brasil² 

[1] ,University of Ceará Department of Food Technology Fortaleza Ceará ,Brazil

关键词: cashew apple juice;    storage;    processing;    suco de caju;    armazenamento;    processamento;   

DOI  :  10.1590/S0101-20612003000400020

来源: SciELO

【 摘 要 】

Cashew (Anacardium occidentale L.) apples from Pacajus, Ceará State, Brazil, were processed into high pulp content juice. The juice was packed either by hot fill or an aseptic process and evaluated for physical, physical-chemical, and sensorial changes during a 12-month storage period at room temperature. The results indicated that pH, soluble solids, total acidity, total sugar content and color did not change significantly during storage nor were affected by the type of filling. The sensorial analysis showed that juice acceptance remained high throughout the storage period regardless of the filling system. Differences in juice viscosity persisted between both processes.

【 授权许可】

CC BY   
 All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License