Welcome to International Journal of Emerging Technologies in Engineering Research (IJETER)

Volume 8, Issue 11, November (2020)

S.No	Title & Authors	Full Text
1	Determination of Cashew Fruit Juice Quality Retention Using Factorial Design Method under Non Refrigerated Storage Ugwu Kenneth Chikwado, Okonkwo Wilfred Ifeanyi Abstract - Ascorbic acid is the least stable of all fruit juice nutrients, including cashew apple juice. The concentration of ascorbic acid is an index to the retention of the original nutritive quality value. The maximum shelf lives of red and yellow samples of cashew apple juice were estimated and the quality value models based on the deteriorative factors were developed. Data were got from 34 full factorial experiments conducted in three replicates with the order randomized. Multivariate regression analyses were used for combining the variables. The models developed for red and yellow samples of cashew fruit juice showed that pH and duration of storage for red sample and temperature, pH and duration of storage for yellow sample were the major parameters that govern the shelf -life and characterization qualities of cashew fruit juice respectively. The experiment 78 of red sample maintained 329.38 mg/100 ml of ascorbic acid level at storage temperature of 29.7 0C, 10.56 0Brix value, pH of 3.32 and a maximum storage duration of 6 days while yellow sample maintained 364.79 mg/100 ml of ascorbic acid level at storage temperature of 29.7 0C, 10.59 0Brix value, pH of 3.12 and maximum storage duration of 6 days. Based on these facts, it was concluded that red sample of cashew fruit juice deteriorates slightly faster than yellow sample of cashew fruit juice.	Download