期刊名称：American Journal of Food Science and Technology
印刷版ISSN：2333-4827
电子版ISSN：2333-4835
出版年度：2015
卷号：3
期号：2
页码：48-54
DOI：10.12691/ajfst-3-2-4
语种：English
出版社：Science and Education Publishing
摘要：The extraction and preservation of cashew juice using sorbic and benzoic acid was carried to determine a more method for preserving cashew juice under a period of one month. Cashew juice was produced and preserved by five different methods viz – untreated (control) as sample (A1); pasteurized juice only (A2); pasteurization and preserved with sorbic acid (B1); pasteurization and preserved with benzoic acid (B2) and a combination of sorbic and benzoic acids coupled with pasteurization at 95°C. All the samples were stored in sterilized transparent bottles at 4°C and 28°C for 30 days. Storage stability and the microbial count were determine to obtA1n a suitable method for preserving cashew fruit (Anacardium Occidentale) juice. Sensory evaluation was carried out using 9 point hedonic scale by 20 panelist and statistical analysis on the sensory data was carried out to determine significant differences of the samples at 95% (P≤0.05) confidence level. The results obtA1ned showed that a combination of sorbic and benzoic acids together with pasteurization was capable of preventing the growth of microorganisms, increase shelf-life, inactive enzymatic actions in the juice and reduce the harsh taste of cashew juice for 30 days of storage.
