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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(12): 503-520
DOI: https://doi.org/10.20546/ijcmas.2020.912.060


Studies on Physico-chemical Characters and Storage Behavior of Blended Cashew Apple Juice Powder for RTS Beverage
K. Umamaheswara Rao*, B. Prasanna Kumar, D. V. Swami, B. Salomi Sunnetha, K. Uma Krishna and D. D. Smith
AICRP on Cashew, Cashew Research Station, Dr. Y.S.R. Horticultural University, Bapatla, Andhra Pradesh, India
*Corresponding author
Abstract:

Cashew (Anacardium occidentale L.) belongs to family Anacardiaceae is one of the important dry land plantation crop cultivated in India, ranks third in its export value in the international trade for its kernels. Cashew apple juice is highly perishable when fresh, often spoils within a day. The juice contains tannins, which causes astringency and needs removal to improve the quality of juice. The RTS beverage was prepared by using 1 g of spray dried blended cashew apple juice powder along with 5 g of sugar and 94 ml of water and made to 100 ml quantity of RTS. Among the blended cashew apple juice powder treatment combinations, the highest pH of 3.44 was recorded in B3 (75% cashew apple juice + 25% pine apple juice powder at 150 °C inlet temperature with flow rate of 10 ml/min) and the lowest was recorded in B4 (100% cashew apple juice at 150 °C inlet temperature with flow rate of 10 ml/min) (3.38). Among the blended juice treatment combinations, the highest total soluble solids of 10.61 oBrix was recorded in B4 (100% cashew apple juice at 150 °C inlet temperature with flow rate of 10 ml/min).


Keywords: Cashew Apple Juice Powder, Anacardium occidentale
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How to cite this article:

Umamaheswara Rao, K., B. Prasanna Kumar, D. V. Swami, B. Salomi Sunnetha, K. Uma Krishna and Smith, DD. 2020. Studies on Physico-chemical Characters and Storage Behavior of Blended Cashew Apple Juice Powder for RTS Beverage.Int.J.Curr.Microbiol.App.Sci. 9(12): 503-520. doi: https://doi.org/10.20546/ijcmas.2020.912.060