![]() The cashewnut plant is infested by several insects at different crop stages in all growing areas ( Devasahayam and Nayar, 1986 Eguagie, 1972 Malipatil and Houston, 1990 Pillai et al., 1976 Xianli and Geest, 1990). It can grow in dry tropical conditions especially in coastal regions. The tree is very attractive it produces beautiful rose-colored scented flowers in panicles, followed by the enticing red fruit. The cashewnut is native to Central and South America. Family: Anacardiaceae is a tropical evergreen plantation crop in India. Therefore, cashew apple juice fermented with Lactobacillus casei is a healthy alternative of functional foods containing probiotics. Besides taste, color is an important factor in food acceptance and the maintenance of the characteristic color without preservatives is a technological advantage. Enzyme browning, which is characteristic of cashew apple juice, is usually prevented using chemical products such as sodium metabissulfite, was avoided with just the application of fermentation technology. The probiotic juice was stable up to 42 days of refrigerated storage without considerable viability losses and the characteristic color of the juice (yellowness) was enhanced along fermentation and storage. The above observations clearly indicate that cashew apple juice is as good a food matrix for Lactobacillus casei growth as dairy products and probiotic cashew apple juice fermented with Lactobacillus casei is a excellent functional health drink. The juice’s lightness and yellow tint increased, resulting in a total color change from the initial redness of the juice which was substantially reduced during fermentation and storage. Viable cell counts were higher than 10 8 CFU/mL throughout the storage period (42 days). ![]() It was observed that the Lactobacillus casei grew during the refrigerated storage. The optimum conditions for probiotic cashew apple juice production were an initial pH 6.4, a fermentation temperature of 30☌, an inoculation level of 7.48 log CFU/mL ( Lactobacillus casei) and 16 h of fermentation process. ![]() (2011) studied the probiotification of cashew apple juice by Lactobacillus casei NRRL B-442. Cashew apple is rich in fructose, glucose, minerals, several amino acids and is considered a good antioxidant with high ascorbic acid and phenols. The cashew apple is very popular and highly consumed as a drink and as concentrated juice. Cashew apple is pseudofruit and is the part of the tree that connects it to the cashew nut, the tree’s true fruit. is a tropical tree native to the northern and northeastern regions of Brazil. Vinod Kumar Joshi, in Therapeutic, Probiotic, and Unconventional Foods, 2018 3.5.7 Cashew AppleĪnacardium occidentale L. ![]()
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