Sensory Evaluation of Value Added Products of Cashew (Anacardium occidentale L.) Apple
Fornia K Sangma
Department of Food Science and Nutrition, College of Community Science, Central Agricultural University, Tura-794005, Meghalaya, India.
Namita Singh *
Department of Food Science and Nutrition, College of Community Science, Central Agricultural University, Tura-794005, Meghalaya, India.
*Author to whom correspondence should be addressed.
Abstract
Aims: The cashew apple is the fleshy part of the cashew fruit that is attached to the cashew nut. It is considered as a nutritional powerhouse but is often discarded during the processing of nut. Cashew, Anacardium occidentale L., belongs to the Anacardiaceae family. It is an evergreen tree native from northeast region of Brazil that expanded spontaneously in South American countries. This study aims at the sensory analysis of the value added product made by incorporating the extract of the cashew apple, since cashew apples are left unused, discarded as waste or feed animals. Sensory attributes such as appearance, texture, taste, aroma and overall acceptability of total 6 value added samples were performed by total number of 25 semi trained panel members.
Methodology: The proposed study was conducted in the Department of Food Science and Nutrition at the College of Community Science, Tura, West Garo Hills district, Meghalaya. This study is a descriptive experimental design. 9 point hedonic rating scale was used to check the acceptability of the products. Descriptive statistics and kruskal-wallis test were used to analyze the data
Results: There is a significant (P=0.05) difference in the samples in their appearance, texture, aroma and taste. The significant difference of the sensory attributes shows that there is a difference in their scores. Homogenity of the samples subset 1 and subset 2 in cashew apple cake and cashew apple cookie has no influence on each other. However, each subset samples are important to one another.
Conclusion: Sensory evaluation indicates that 10% of cashew apple powder added to the cookie was the most acceptable product where in cakes 15% of addition dehydrated cashew apple powder shows the dominant result of acceptance comparing to the other samples. According to the experiment, it has been found out that the formulation of addition of cashew apple powder enhance acceptability product.
Keywords: Cashew apple, value addition, acceptability, sensory evaluation, mean scores, kruskal-wallis test