TY  - JOUR
T1  - Storage Stability of Cashew Apple Juice-Use of Chemical Preservatives
AU - Talasila, Uma AU - Vechalapu, Rama Rao AU - Shaik, Khasim Beebi 
JO  - Journal of Food Technology
VL  - 10
IS  - 4
SP  - 117
EP  - 123
PY  - 2012
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2012.117.123
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2012.117.123
KW  - Cashew apple juice
KW  -chemical preservatives
KW  -shelf life
KW  -physico-chemical characteristics
KW  -microbial analysis
AB  - 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.
ER  -