ICAR Research Data Repository for Knowledge Management
Preservation and storage of cashew apple juice and its blends.
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/4992/
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| Title |
Preservation and storage of cashew apple juice and its blends.
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| Creator |
Sastry, L. V. L.
Chakraborthy, R. N. Pruthi, J. S. Siddappa, G. S. |
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| Subject |
05 Fruit juice
06 Preservation and Storage |
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| Description |
Extraction of cashew apple (Anucurd(um occidentale L.) juice with a screw type juice extractor yields more juice (66 per cent) than a basket press (38 per cent). The latter, however, requires less gelatin to retnove the astringent principles. The loss of ascorbic acid in cashew apple juice or its blends at the end of 32 weeks' storage was found to be 49ยท66 per cent at 37"C. and 29-54 per cent at room temperature. The colour of cashew apple juice is highly susceptible to heat. Browning, during storage is comparativel}' less in canned than in bottled juice. |
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| Date |
1963
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/4992/1/Indian%20Journal%20of%20Technology%2C%201963%2C%20Vol.%201.%20No.%2011%2C%20pp.%20431-433.pdf
Sastry, L. V. L. and Chakraborthy, R. N. and Pruthi, J. S. and Siddappa, G. S. (1963) Preservation and storage of cashew apple juice and its blends. Indian Journal of Technology, 1. pp. 431-433. |
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