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Abstract


ESR JOURNAL - Volume 5, Issue 9, September 2017

Pages: 102-111

EVALUATION OF SOME PHYSIOCHEMICAL PROPERTIES OF FRESH RIPE AND UNRIPE CASHEW APPLE JUICE

Ugwu Kenneth Chikwado, Eje Brendan Ekete, Ogbuagu Nneka Juliana

Category: Engineering and Scientific Research

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Abstract:

shelf life of treated and untreated juice stored for one week at different temperatures was compared. The physiochemical parameters determined were moisture content, pH, titrable acidity, total soluble solid, specific gravity, ash and ascorbic acid. The pH values and total soluble solid (Brix) values of the treated samples of cashew apple juice were determined. These samples were treated with sorbic acid, benzoic acid and pasteurization. It was discovered that most of the physiochemical parameters determined were higher in ripe cashew apple juice than unripe juice except the pH values, titrable acidity and the total percentage ash content. The mean values of the moisture content, pH, titrable acidity, total soluble solid, specific gravity, ash and ascorbic acid of the fresh ripe cashew apple juice were 84%, 3.440, 3.673g/l, 11.188%, 1.327, 1.487% , 252.667mg while the unripe were 63%, 3.890, 3.970g/l, 6.530%, 1.047, 1.788% , 168mg respectively. The pH values of untreated ripe cashew apple juice at 100C, 180C and 280C of temperature were 4.10, 4.50 and 4.20 while the values for unripe ones were 6.40, 6.20 and 6.50 respectively. The total soluble solid (Brix) values of untreated ripe cashew apple juice at 100C, 180C and 280C of temperature were 11.1%, 10.5% and 9.4% while unripe were 6.2%, 5.1% and 4.5% respectively. The pH values of treated and untreated juice stored for one week at different temperatures were slightly different at room temperature. This implies that temperature has an influence in the storage of both ripe and unripe cashew apple juice.

Keywords: Determination, Physiochemical properties, ripe, unripe, cashew, apple juice