High levels of carotenoids and ascorbic acid content in cashew apple products from Brazil have been reported. Cashew apple juice is reported to exhibit antioxidant, antimicrobial (antibacterial and antifungal), and antimutagenic and antitumor activities. Alcohol produced from the ripe fruit is believed to reduce rheumatic pains. Traditionally (in Brazil), fruit juice is used as a remedy to treat sore throat and chronic dysentery. Nutritionally, cashew apple juice is believed to be rich in vitamin C, carotenoids, and phenolic compounds. The cashew apple is consumed directly or is used to prepare alcoholic drinks (or rather country liquor such as that of feni). Ripe cashew fruits are juicy with a unique taste (astringent) and a sweet and strong aroma. The fruits are oblong-shaped (5–10 cm long) and brightly colored (yellow to orange and red, depending on the cultivar).

In fact, the cashew apple is botanically considered to be a false fruit (pseudocarp). This tree has its origin in Brazil but is cultivated extensively in India and Vietnam. Paliyath, in Encyclopedia of Food and Health, 2016 Cashew Apple (Family: Anacardiaceae, Anacardium occidentale L.)Ī small evergreen tropical tree (growing to 25–30 ft) produces highly valuable cashew nuts and the cashew apple. Results were presented with average values used as validation criteria coefficients of variation values smaller than 5%. The determinations were performed in triplicate. Size distribution was performed using 100 g of residue in a Cotengo-Pavitest sieve shaker for 10 min in 14, 20, 24, 35, 48, and 60 mesh trays. Thus, the following parameters were determined: moisture content ( Brazil, 2005), reducing sugar ( Miller, 1959), pH ( Brazil, 2005), soluble solids ( Brazil, 2005), pectin amount ( Rangana, 1979), ashes ( Brazil, 2005), and protein ( Le Poidevin and Robinson, 1964).

After drying process, bagasse was ground in TECNAL knife mill ( Alcântara and Silva, 2014).Ĭashew was characterized to determine their initial properties. Humid bagasse was dried with air renewal and circulation at 55☌. Then, apple was triturated in an industrial blender and pressed manually to separate the juice. Honorato da Silva, in Soft Chemistry and Food Fermentation, 2017 2.1 Cashew Apple Dry BagasseĬashew apple bagasse was obtained from fresh cashew fruit acquired at Company Supply and Agricultural Services (EMPASA), Campina Grande City, Brazil.

Cashew apple taste