@article{MAKHILLJFT20121048305,
    title = {Storage Stability of Cashew Apple Juice-Use of Chemical Preservatives},
    journal = {Journal of Food Technology},
    volume = {10},
    number = {4},
    pages = {117-123},
    year = {2012},
    issn = {1684-8462},
    doi = {jftech.2012.117.123},
    url = {https://makhillpublications.co/view-article.php?issn=1684-8462&doi=jftech.2012.117.123},
    author = {Uma,Rama Rao and},
    keywords = {Cashew apple juice,chemical preservatives,shelf life,physico-chemical characteristics,microbial analysis},
    abstract = {Cashew apples are being wasted across various parts of the 
  cashew growing countries due to high perishability and short shelf life. The 
  present study aims to preserve and improve shelf life of cashew apple juice 
  using different combinations and concentrations of chemical preservatives. The 
  efficiency of chemical preservatives was tested by analyzing sensory, physicochemical 
  and microbiological qualities of the juice periodically. The results reveal 
  that combination of sodium benzoate and sodium metabisulphite at 0.1 g L<SUP>-1</SUP> 
  each, sodium benzoate and citric acid at 0.1 g L<SUP>-1</SUP> each and sodium 
  metabisulphite and potassium metabisulphite at 0.05 g L<SUP>-1</SUP> each, prolonged 
  shelf life of cashew apple juice upto 20 days. Vitamin C and total sugars of 
  the preserved samples were found to be almost stable. Sensory attributes also 
  revealed good overall acceptability of the juice. Thus, cashew apple juice could 
  be preserved using optimized chemical preservatives at household level.}
    }