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首页> 外文期刊>Plant Foods for Human Nutrition >Chemical composition and organoleptic evaluation of juice from steamed cashew apple blended with orange juice.
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Chemical composition and organoleptic evaluation of juice from steamed cashew apple blended with orange juice.

机译：腰果蒸苹果和橙汁混合汁的化学成分和感官评价。

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摘要

Fully ripened cashew apples (Anacardium occidentale) (yellow variety) were steamed for 7 minutes prior to juice extraction. The extracted juice was blended with various proportions of sweet orange juice. Compositional and organoleptic evaluations were carried out on the blended and unblended juices. The ascorbic acid content of unsteamed cashew apple juice was 287 mg/100 ml. Steaming of the cashew apple prior to juice extraction decreased the ascorbic acid content (230 mg/100 ml). It also slightlydecreased the concentration of soluble solids and titratable acidity. A comparison of the composition of the 2 juices showed that the orange juice contained more sugars, titratable acidity and soluble solids but less ascorbic acid than cashew apple juice. Consequently, the soluble solids, titratable acidity, reducing and total sugars of the blends increased with increase in the proportions of orange juice while the content of ascorbic acid was decreasing. In spite of the decrease in ascorbic acid content of the blends, results showed that blended juice would no doubt be a very good source of ascorbic acid. Result of the organoleptic evaluation revealed that a 60% cashew apple and 40% orange juice gave a good quality juice in terms of flavour, after taste and overall acceptability.
机译：完全成熟的腰果苹果（西洋参）（Anacardium occidentale）（黄色变种）在榨汁前先蒸7分钟。将提取的果汁与各种比例的甜橙汁混合。对混合果汁和非混合果汁进行了成分和感官评估。未蒸腰果苹果汁中的抗坏血酸含量为287 mg / 100 ml。榨汁前蒸腰果苹果可降低抗坏血酸含量（230 mg / 100 ml）。它还略微降低了可溶性固体的浓度和可滴定的酸度。两种果汁的组成比较表明，橙汁比腰果苹果汁含有更多的糖分，可滴定的酸度和可溶性固形物，但抗坏血酸的含量更低。因此，混合物中的可溶性固体，可滴定的酸度，还原糖和总糖随着橙汁比例的增加而增加，而抗坏血酸的含量则下降。尽管掺混物中抗坏血酸含量降低，结果表明，掺混果汁无疑将是非常好的抗坏血酸来源。感官评价的结果表明，在风味，口味和总体可接受性方面，腰果苹果含量为60％的橙汁和橙汁含量为40％的榨汁质量较高。

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