Quality Assessment of Formulated Osmotically Dehydrated Cashew Apple (Anacardium occidentale L.) Slices Dried using Hot air and Solar Driers
Paper Details
Quality Assessment of Formulated Osmotically Dehydrated Cashew Apple (Anacardium occidentale L.) Slices Dried using Hot air and Solar Driers
Abstract
Cashew apples are rich in phytochemicals particularly vitamin C and yet are highly underutilized in low technological countries. This study investigated the effect of drying methods on quality attributes of osmotically dehydrated cashew apples. Specifically; nutrient retention, rehydration coefficient, microbial safety and sensory attributes were assessed. Fully matured, ripe and intact fruits were washed, blanched, sliced, and immersed in 70% sucrose before drying on hot air and solar drier. No significant difference (p > 0.05) was observed on carotenoids (0.28-0.33 g/100g), vitamin C (0.73-0.85 g/100g), and tannins (266.59-267.95 mg/100g) in both dried cashew apple slices, except on significantly higher total phenolic (p < 0.05) in hot air-dried slices. During storage at room temperature for 60 days: total phenolic, tannins, and vitamin C were significantly reduced (p < 0.05) in both hot air and solar dried slices; while carotenoids were maintained (p > 0.05) in hot air-dried slices, and slightly reduced (p < 0.05) in solar dried slices. Solar dried slices had better rehydration efficiency compared to hot air-dried ones. Both dried products had similar (p > 0.05) overall acceptability, and zero microbial counts when observed for 60 days. Though solar drying retained less of the desirable nutritive values, it is relatively cheaper and is recommended for use in low resource settings.
Adou M, Tetchi FA, Gbané M, Kouassi KN. 2012. Physico-chemical characterization of cashew apple juice (Anacardium occidentale L.) from Yamoussoukro (Côte d’Ivoire). Innovative Romanian Food Biotechnology 11, 32-43. http://bioaliment.ugal.ro/revista/11/Paper%2011.5.pdf
Akinwale TO. 2000. Cashew apple juice: Its use in fortifying the nutritional quality of some tropical fruits. European Food Research and Technology 211, 205-207. https://doi.org/10.1007/s002170050024
AOAC. 1980. Official methods of analyses. Washington, DC 20044: The Association of Analytical Chemists (AOAC), 738-739.
Bamidele OP, Fasogbon MB, Adebowale OJ, Adeyanju AA. 2017. Effect of blanching time on total phenolic, antioxidant activities and mineral content of selected green leafy vegetables. Current Journal of Applied Science and Technology 24, 1-8. https://doi.org/10.9734/CJAST/2017/34808
Beaudry C, Raghavan GSV, Ratti C, Rennie TJ. 2004. Effect of four drying methods on the quality of osmotically dehydrated cranberries. Drying Technology 22, 521-539. https://doi.org/10.1081/DRT-120029999
Bidaisee G, Badrie N. 2001. Osmotic dehydration of cashew apples (Anacardium occidentale L.): quality evaluation of candied cashew apples. International Journal of Food Science and Technology 36, 71-78. http://doi.org/10.1111/j.1365-2621.2001.00422.x
CODEX STAN. 130-1981. 1981. Codex general standard for dried apricot. https://goo.gl/PPzmV9
De Oliveira VH, Barros LM. 2009. Cashew world and perspectives-Cashew apple usages. Proceedings of the 4th Annual African Cashew Alliance on Value and Efficiency; Abidjan, Cote d’Ivoire 4(5), 17–18.
Dimoso N, Aluko A, Makule E, Kassim N. 2020. Challenges and opportunities toward sustainable consumption and value addition of cashew apples in Tanzania. Outlook on Agriculture, 1-9. http://doi.org/10.1177/0030727020941164
DuBois M, Gilles KA, Hamilton JK, Rebers PT, Smith F. 1956. Colorimetric method for determination of sugars and related substances. Analytical Chemistry 28, 350-356. http://doi.org/10.1021/ac60111a017
Emelike NJT, Ebere CO. 2016. Effect of treatments on the tannin content and quality assessment of cashew apple juice and the kernel. European Journal of Food Science and Technology 4, 25-36. http://eajournals.org/wp-content/uploads/Effect-of-Treatments-on-the-Tannin-Content-and-Quality-Assessment-of-Cashew-Apple-Juice-and-the-Kernel.pdf
Ali HS, Moharram HA, Ramadan MT, Ragab GH. 2010. Osmotic Dehydration of Banana Rings and Tomato Halves. Journal of American Science 6, 383-390. http://jofamericanscience.org/journals/am-sci/am0609/44_3431am0609_383_390.pdf
Hasanuzzaman MD, Kamruzzaman M, Islam MDM, Khanom SAA, Rahman MDM, Lisa LA, Paul DK. 2014. A study on tomato candy prepared by dehydration technique using different sugar solutions. Food and Nutrition Sciences 5, 1261-1271. http://doi.org/10.4236/fns.2014.513137
Jain SK, Verma RC, Murdia LK, Jain HK, Sharma GP. 2011. Optimization of process parameters for osmotic dehydration of papaya cubes. Journal of Food Science and Technology 48, 211-217. http://doi.org/10.1007/s13197-010-0161-7
Jay JM. 2000. Modern Food Microbiology, 6th Edition. Gaithersburg, Maryland: Aspen Publishers Inc., 35-53.
Kaminski E, Wasowicz E, Zawirska R, Wower M. 1986. The effect of drying and storage of dried carrot on sensory characteristics and volatile constituents. Nahrung 30, 819-828.
Kapur A, Hasković A, Čopra-Janićijević A, Klepo L, Topčagić A, Tahirović I, Sofić E. 2012. Spectrophotometric analysis of total ascorbic acid content in various fruits and vegetables.Bulletin of the Chemists and Technologists of Bosnia and Herzegovina 38, 39-42. http://www.pmf.unsa.ba/hemija/glasnik/files/Issue%2038/38%20-%208-Kapur.pdf
Kushwaha R, Singh V, Singh M, Rana A, Kaur D. 2018. Influence of osmotic agents on drying behaviour and product quality of guava fruit. Plant Archive 18, 205-209. http://plantarchives.org/SPL%20ISSUE%20PDF/205-209__S-53_.pdf
Lagnika C, Amoussa AMO, Sanni A, Lagnika L. 2019. Effect of blanching and ultrasound on drying time, physicochemical and bioactive compounds of dried cashew apple. American Journal of Food Science and Technology 7, 227-233. http://doi.org/10.12691/ajfst-7-6-10
Lewicki PP. 1998. Effect of pre‐drying treatment, drying and rehydration on plant tissue properties: A review. International Journal of Food Properties 1, 1-22. https://doi.org/10.1080/10942919809524561
Lewicki PP, Pawlak G. 2007. Effect of drying on microstructure of plant tissue. Drying Technology 21, 657-683. https://doi.org/10.1081/DRT-120019057
Mahajan PV, Rodrigues FA, Motel A, Leonhard A. 2008. Development of a moisture absorber for packaging of fresh mushrooms (Agaricus bisporous). Postharvest Biology and Technology 48, 408-414. http://doi.org/10.1016/j.postharvbio.2007.11.007
Mahdavi R, Nikniaz Z, Rafraf M, Jouyban A. 2011. Determination and comparison of the total polyphenol contents of fresh and commercial fruit juices. British Food Journal 113, 744-752. https://doi.org/10.1108/00070701111140089
Mini C, Archana SS. 2016. Formulation of osmo- dehydrated cashew apple (Anacardium occidentale L.). Asian Journal of Dairy and Food Research 35, 172-174. http://doi.org/10.18805/ajdfr.v35i2.10726
Mirsaeedghazi H, Emam-Djomeh Z, Ahmadkhaniha R. 2011. Effect of frozen storage on the anthocyanins and phenolic components of pomegranate juice. Journal of Food Science and Technology 51, 382-386. http://doi.org/10.1007/s13197-011-0504-z
Mohamed S, Hussein R. 1994. Effect of low temperature blanching, cysteine-HCi, N- acetyl-L-cysteine, Na metabisulphite and drying temperatures on the firmness and nutrient content of dried carrots. Journal of Food Processing and Preservation 18, 343-348. https://doi.org/10.1111/j.1745-4549.1994.tb00257.x
Mohammed M, Wickham LD. 1994. Compositional changes in jamoon fruits (Eugenia cuminii) during storage. Proceedings of the 30th Annual Meeting of the Caribbean Fruit Crop, July 31-August 5, 1994, Virgin Island, USA. http://doi.org/10.22004/ag.econ.258785
Moreno J, Simpson R, Pizarro N, Pavez C, Dorvil F, Petzold G, Bugueño G. 2013. Influence of ohmic heating/osmotic dehydration treatments on polyphenol oxidase inactivation, physical properties and microbial stability of apples. Innovative Food Science and Emerging Technologies 20, 198-207. http://doi.org/10.1016/j.ifset.2013.06.006
Msoka R, Kassim N, Makule E, Masawe P. 2017. Physio-chemical properties of five cashew apple (Anacardium occidentale L.) varieties grown in different regions of Tanzania. International Journal of Biosciences 11, 386-395. http://dx.doi.org/10.12692/ijb/11.5.386-395
Ojha P, Sigdel A, Karki R, Mishra A, Subedi U, Karki TB. 2017. Physiochemical and bioactive characteristics of osmo-air dried mulberry fruit. Nepalese Horticulture 12, 27-32.
Oliveira KG, Queiroz VAV, Carlos LA, Cardoso LM, Ana HMP, Anunciação PC, Menezes CB, Silva EC, Barros F. 2017. Effect of the storage time and temperature on phenolic compounds of sorghum grain and flour. Food Chemistry 216, 390–398. http://doi.org/10.1016/j.foodchem.2016.08.047
Ortiz AI, Cooke RD, Quiros RA. 1982. Processing of a date-like caramel from cashew apple. Tropical Science 24, 29-38.
Perez-lopez AJ. 2010. Quality of canned mandarin as affected by preservation liquid. Food Science and Technology 30, 1105-1113. https://doi.org/10.1590/S0101-20612010000400041
Ramya V, Jain NK. 2016. A review on osmotic dehydration of fruits and vegetables: An integrated approach. Journal of Food Process Engineering 40, e12440. https://doi.org/10.1111/jfpe.12440
Reis RC, Castro VC, Devilla A, Oliveira CA, Barbosa LS, Rodovalho R. 2013. Effect of drying temperature on the nutritional and antioxidant qualities of cumari peppers from Pará (Capsicum chinense Jacqui). Brazilian Journal of Chemical Engineering 30, 337-343. https://doi.org/10.1590/S0104-66322013000200011
Ricce C, Rojas LM, Miano CA, Siche R, Augusto DEP. 2016. Ultrasound pretreatment enhances the carrot drying and rehydration. Food Research International 89, 701-708. https://doi.org/10.1016/j.foodres.2016.09.030
Runjala S, Kella L. 2017. Cashew apple (Anacardium occidentale L.) therapeutic benefits, processing and product development: An overview. Pharma Innovation 6, 260-264. https://www.thepharmajournal.com/archives/2017/vol6issue7/PartD/6-7-53-698.pdf
Rux G, Mahajan PV, Linke M, Pant A, Sangerlaub S, Caleb OJ, Geyer M. 2016. Humidity-Regulating Trays: Moisture Absorption Kinetics and Applications for Fresh Produce Packaging. Food and Bioprocess Technology 9, 709-716. https://doi.org/10.1007/s11947-015-1671-0
Sablani SS. 2006. Drying of fruits and vegetables: retention of nutritional/functional quality. Drying Technology 24, 123-135. https://doi.org/10.1080/07373930600558904
Sadler GD, Murphy PA. 2010. pH and titratable acidity. In: Nielsen SS, Ed. Food analysis. New York: Springer, 219-238. http://doi.org/10.1007/978-1-4419-1478-1_13
Sidhu N, Arora M, Alam MS. 2016. Biochemical, microbial stability and sensory evaluation of osmotically dehydrated kinnow peel candy and peel powder. International Journal of Science and Research 5, 1428-1436. https://www.ijsr.net/search_index_results_paperid.php?id=ART20161899
Srivastava RP, Kumar S. 2012. Fruit and vegetable preservation: principles and practices. Uttar Pradesh. IBDC.
Szeto YT, Tomlinson B, Benzie IFF. 2002. Total antioxidant and ascorbic acid content of fresh fruits and vegetables: implications for dietary planning and food preservation. British Journal of Nutrition 87, 55-59. https://doi.org/10.1079/BJN2001483
Watanabe T, Orikasa T, Sasaki K, Koide S, Shiina T, Tagawa A. 2014. Influence of blanching on water transpiration rate and quality changes during far-infrared drying of cut cabbage. Journal of the Japanese Society of Agricultural Machinery and Food Engineers 76, 387-394. https://doi.org/10.11357/jsamfe.76.5_387
Watts BM, Ylimaki GL, Jeffery LE. 1989. Basic sensory methods for food evaluation. Ottawa: International Development Research Centre (IDRC). Ottawa, Canada. 72-78. https://idl-bnc-idrc.dspacedirect.org/bitstream/handle/10625/2844/IDL-2844.pdf?sequence=1
Weerasooriya MKB, Kaushalya WKDN. 2017. Development of value added product from cashew apple using dehydration processes. Indian Journal of Scientific and Industrial Research 76, 105-109. http://nopr.niscair.res.in/handle/123456789/39823
Yadav AK, Singh SV. 2014. Osmotic dehydration of fruits and vegetables: a review. Journal of Food Science and Technology 51, 1654-1673. http://doi.org/10.1007/s13197-012-0659-2
Yantannou S. 2017. Sweet Benin. Proceedings of the 11th African Cashew Alliance; Cotonou, Benin, p 19.
Yildirim S, Rocker B, Pettersen MK, Nilsen-Nygaard J, Ayhan Z, Rutkaite R, Radusin T, Suminska P, Marcos B, Coma V. 2018. Active packaging applications for food. Comprehensive Reviews in Food Science and Food Safety 17, 165-199. https://doi.org/10.1111/1541-4337.12322
Noel Dimoso, Edna Makule, Neema Kassim (2020), Quality Assessment of Formulated Osmotically Dehydrated Cashew Apple (Anacardium occidentale L.) Slices Dried using Hot air and Solar Driers; IJB, V17, N6, December, P421-432
https://innspub.net/quality-assessment-of-formulated-osmotically-dehydrated-cashew-apple-anacardium-occidentale-l-slices-dried-using-hot-air-and-solar-driers/
Copyright © 2020
By Authors and International
Network for Natural Sciences
(INNSPUB) https://innspub.net
This article is published under the terms of the
Creative Commons Attribution License 4.0