Improvement of Cashew Apple Juice (<i>Anacardium occidentale</i> L.) by Association with Passion Fruit Juice (<i>Passiflora edulis</i>)

Despite many advantages, the technologies studied to eliminate astringency from cashew apple juice are not all accessible and adopted by processors due lack of financial means access these sophisticated technologies. Thus, formulation mixed based on passion fruit has proved be a way adding value apple, co-product production nut. After in different proportions sensory evaluation, it appears that E is more appreciated tasters. Indeed, this preferred characteristics terms color (6.90), flavor (5.47), odor (6.42), settling (6.28) overall acceptance (6.53). These similar those color, odor, acceptance, where latter obtained scores 6.94, 7.17 6.00 respectively; also, decanting, 5.19 6.14 respectively. Therefore, addition results new product when with 90 mL 10 juice. For example, juice, its flavor, helped reduce pronounced raw Ultimately, recommended improve organoleptic