Production and Characterization of Cashew Apple Powder
نویسندگان
چکیده
Background: This work focused on the valorization of cashew apple, which, when ripe, rot in plantations Togo despite its richness vitamin C and other nutrients. The aims were to produce characterize apple powder. Methods: In this study, six different powder made. After process picking, sorting, washing, steam bleaching for 15 minutes or not, cutting into rounds, drying at 45-50°C oven sun, grinding was carried out. powders sealed stored polyethylene bags temperatures between 30 32°C. physico-chemical characteristics determined by titrimetry atomic absorption spectrophotometer. Result: moisture content varies from 10 11% with a yield ranging 22.52 28.12%. protein obtained ranged 688.7 924.5 mg/100 g (12.83 15.33%) respectively. fiber 7.48% 7.83%. Two retained light yellow color more visibly than which are little darker.
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ژورنال
عنوان ژورنال: Journal of Dairying, Foods & Home Sciences
سال: 2023
ISSN: ['0971-4456', '0976-0563']
DOI: https://doi.org/10.18805/ajdfr.drf-316