Product Development Based Sensory Evaluation and Physicochemical Characterization of Cashew Apple Bagasse Jam and Technology Transfer to Community

Jam type product was successfully developed using cashew apple bagasse from juice manufacturing. Proximate analysis of carried out including soluble and insoluble fiber content. Cashew added to 3 different ratios produce jam products their sensory quality evaluated; 5 percentage content in favored all parameters. Physicochemical properties the were analyzed proximate composition, dietary content, color, viscosity, pH water activity. The optimum condition prototype transferred staffs local company Cashewy Phuket Cooperation Limited, Thailand through hands-on training for description demonstration production. assessment before after statistically significant at 0.05 level significance. overall evaluation score technology transfer has obtained most satisfied with mean 4.59. 
 HIGHLIGHTS
 Residue crude as jam
 addition evaluated satisfaction based on test
 investigated physicochemical properties
 This applied community transfer
 GRAPHICAL ABSTRACT