| Autor: |
V.Q. Do, V.H. Nguyen, T.Y.N. Tran, L.G. Bach, T.P. Dao, D.V. Nguyen, P.T.N. Nguyen, T.T. Tran, T.N. Pham, V.M. Nguyen |
| Rok vydání: |
2021 |
| Předmět: |
|
| Zdroj: |
Food Research. 5:409-416 |
| ISSN: |
2550-2166 |
| DOI: |
10.26656/fr.2017.5(1).454 |
| Popis: |
Cashew apple (Anacardium occidentale) is considered as a by-product of the cashew processing industry. Efficient utilization of this material source contributes to valorization of cashew and reduces the burden of agricultural waste placed on the environment. This study investigated the effects of various blanching conditions on the total tannins, the ascorbic content and the phenolic contents of cashew apples. The three parameters including blanching temperature, blanching duration and salt concentration of the blanching solution were considered. It was found that optimal blanching conditions (heating at 70°C, NaCl concentration at 1% within 2 mins) resulted in cashew apples with vitamin C content and tannin retention rate of about 78.125% and 45% compared to those of the fresh samples, respectively. The cashew apple texture seemed to be insensitive to the heating process, however, the colors (mainly red gamuts of carotenoids) were lost during blanching. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
|
