Effect of temperature, pressure, sugar, and citric acid content on quality of cashew apple juice produced by vacuum concentration

IF 0.7 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

international food research journal Pub Date : 2024-03-01 DOI:10.47836/ifrj.31.1.17

Duc Ngoc Vu, T. Tran, T. Dao, Doan Dung Le, Vo Hong Dao Pham, Van Hieu Nguyen, Thi Mo Dang, Van Thinh Pham

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引用次数: 0

Abstract

Cashew apples are a source of by-products in the cashew industry. In the present work, a juice product made from cashew apples was produced through vacuum concentration (VC). During VC, a temperature range of 60 to 90°C, and a pressure range of 500 to 650 mmHg were investigated. Total ascorbic acid (TAA), total tannin content (TTC), and total polyphenol content (TPC) after VC were also evaluated. The variation in VC time was observed when the temperature was investigated. The sensory value of the products after mixing citric acid and sugar was evaluated. The results showed that the nutritional parameters were affected by temperature and pressure. TAA and TPC reached their maximum value at 80°C. The TTC was strongly hydrolysed with increasing VC temperature. Furthermore, negative correlation between vacuum pressure and nutrition was observed. Cashew apple juice after VC diluted with water (1:5), and mixed with sugar (20 g/L) and citric acid (0.2 g/L) was preferred by consumers. TAA, TPC, and TTC were monitored for 42-day storage under two temperature conditions of 35 and 45°C. The shelf life of the product reached 117 d. These results set the platform for the development of beverage products from cashew apple by-products, thereby improving the economy of the cashew industry in Vietnam and the world.

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温度、压力、糖和柠檬酸含量对真空浓缩腰果苹果汁质量的影响

腰果苹果是腰果产业副产品的一种来源。本研究通过真空浓缩（VC）生产腰果苹果汁产品。在真空浓缩过程中，温度范围为 60 至 90°C，压力范围为 500 至 650 mmHg。还对真空浓缩后的总抗坏血酸（TAA）、总单宁含量（TTC）和总多酚含量（TPC）进行了评估。在研究温度时，观察到了 VC 时间的变化。评估了柠檬酸和糖混合后产品的感官价值。结果表明，营养参数受温度和压力的影响。TAA 和 TPC 在 80°C 时达到最大值。随着 VC 温度的升高，TTC 被强烈水解。此外，真空压力与营养之间呈负相关。腰果苹果汁经 VC 与水（1:5）稀释后，与糖（20 克/升）和柠檬酸（0.2 克/升）混合，更受消费者青睐。在 35°C 和 45°C 两种温度条件下，对产品的 TAA、TPC 和 TTC 进行了为期 42 天的贮藏监测。这些结果为利用腰果苹果副产品开发饮料产品提供了平台，从而提高了越南乃至世界腰果产业的经济效益。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

international food research journal Agricultural and Biological Sciences-Food Science

CiteScore

1.40

自引率

0.00%

发文量

期刊介绍： The International Food Research Journal (IFRJ) publishes papers in English, six (6) issues a year with the coverage of: Food Science and Technology Nutrition and Dietetics Agriculture, multidisciplinary Chemistry, multidisciplinary The scope of the Journal includes: Food Science, Food Technology and Food Biotechnology Product Development and Sensory Evaluation Food Habits, Nutrition, and Health Food Safety and Quality Food Chemistry, Food Microbiology, Food Analysis and Testing Food Engineering Food Packaging Food Waste Management Food Entrepreneur Food Regulatory Post-Harvest Food Management Food Supply Chain Management Halal Food and Management