International Journal of Processing and Post harvest Technology

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Vinegar Production from Cashew Apple


Affiliations
1 Cashew Research Station (K.A.U.) Madakkathara, Thrissur (Kerala), India
     

   Subscribe/Renew Journal


Cashew apple weighing 8-10 times that of nut is a pseudo fruit formed by the swollen receptacle and is highly nutritious. It is a valuable source of sugars, minerals and vitamins. The annual production of cashew apple in our country is estimated to be around 60 lakh tons, major quantity of which is being wasted. Technologies have been standardized for the removal of tannin as well as for the preparation of many value added products from cashew apple at Cashew Research Station, Madakkathara under Kerala Agricultural University, Thrissur.Cashew apple is highly perishable and gets fermented easily. A trial was conducted at Cashew Research Station, Madakkathara to standardize the method for the preparation of vinegar from cashew apple.Vinegar could be prepared by alcoholic and subsequent acidic fermentation of the juice in 3 weeks' time. There were six treatments with ingredients like sago, ammonium sulphate, citric acid etc. The sample with cashew apple juice (1 litre), sugar (80g) and yeast (1g) along with mother vinegar (3 litre) had the acidity of 4.66 per cent which was rated the best treatment for cashew apple vinegar production. The selected technology was further standardized for large scale production of vinegar to take up continuous production on commercial basis.

Keywords

Vinegar Production, Cashew Apple.
Subscription Login to verify subscription
User
Notifications
Font Size


  • Akinwale, T. O., Olubamiwa, O. and Ajav, E. A. (2001). Cottage processing of cashew apple juice in Nigeria: physicochemical and sensory evaluation of product. J. Food Technol. Africa, 6 (2):56-58.

  • Attri, B. L. (2009). Effect of initial sugar concentration on the physico- chemical characteristics and sensory qualities of cashew apple wine.Nat. Prod. Radian., 8 (4):374-379.

  • Bhoodes, R.K. (2014). Dealing with broken kernels-practices in India. Cashew Handbook, 2014-Global Prospective. International Agri Commodity Traders, 93-97pp.

  • Hubbali (2009). Cashew development in India enhancement of production and productivity, Souvenier of 7th National Seminar on cashew development in India enhancement of production and productivity, Goa, India. 47-54pp.

  • Lindaposte, Deborah, A. Mackle, Gail Butter and Elizabeth, Larmand (1999). Laboratory methods for sensory analysis of food. Research Branch, Agriculture, Canada, 1864/E:2-29.

  • Mathew, J. Sobhana, A. and Mini,C. (2013).Opportunities for income enhancement from cashew plantations through cashew apple processing. Proc. Sec International Cashew Conf. 26-29 April, 2010, Kampala, Uganda:143-149.

  • Mini, C. and Mathew, J. (2008). Recipes for Cashew Apple Products. 14.p, Kerala Agricultural University, Vellanikkara, Thrissur (KERALA) INDIA.

  • Mini,C., Mathew, Jose and Sheeba, M.S. (2008).Utilizing cashew apple for homescale wine production. AbstractsNational Seminar on Food Security Through Innovations in Food Processing and Entrepreneurship Development –29-30th September, 2008. p.149, Kerala Agricultural University,Vellanikkara, Thrissur (KERALA) INDIA.

  • Morton, J. (1987). Cashew Apple: Fruits of Warm Climates. James Morton and Co. Ltd., Miami Florida, pp. 239-240.

  • Narayanankutty, M.C. and Augustine, A. (2009). Cashew apple-quality attributes and its utilization. In: Cashew Research and Development in Humid Tropics (Eds: Jose Mathew, Mini, C and Abraham, M, 2009), pp.137-142. Vellanikkara, Thrissur (KERALA) INDIA.

  • Silva, M. E., Neto, A. B.Torres, Silva, W. B., Silva, F. L. H. and Swarnakar, R. (2007). Cashew wine vinegar production: Alcoholic and acetic fermentation. Brazilian J. Chem. Engg., 24 (2):163–169.

  • Sobhana, A. Mathew, J., Mini, C. and Pushpalatha, P.B. (2013). Technologies for cashew apple utilization on commercial scale. Souvenir, National Conf. on Cashew.20-21 November, 2013:65-71pp.

  • Suganya, P. and Dharshini, R.(2011).Value added products from cashew apple-an alternate nutritional source. Internat. J. Curr. Res., 3 (7):177-180.

  • Tesfaye,W.Morales, M.L. Garcy’a-Parilla, M.C.and Troncoso, A.M. (2002).Wine vinegar : Technology and quality evaluation. Trends Food Sci. & Technol.,13:12-21.

  • Tewari, H.K., Marwaha, S.S.,Gupta, A. and Khanna, P. (1991). Quality vinegar production from juice if sugarcane variety CoJ-64. J. Res. PAU., 28:77-84.

  • Thiripurasundari,G. and Usharani,G. (2011).Comparative production of vinegar using cashew apple juice by different immobilization techniques.Curr. Bot., 2 (3):31-33.

  • Vijayakumar, P. (1991). Cashew apple utilization – A novel method to enhance the profit. Cashew, 5: 17-21.

  • Yamagishi, K. Kimura, T., Kameyana, M., Nagta, T. and Kikuchi, Y. (1998). Purification and identification of blood fluidity improvement factor in brewed rice vinegar. J. Japan Soc. Food. Sci. Technol., 45:545-549.


Abstract Views: 1043

PDF Views: 0




  • Vinegar Production from Cashew Apple

Abstract Views: 1043  |  PDF Views: 0

Authors

A. Sobhana
Cashew Research Station (K.A.U.) Madakkathara, Thrissur (Kerala), India
Jose Mathew
Cashew Research Station (K.A.U.) Madakkathara, Thrissur (Kerala), India

Abstract


Cashew apple weighing 8-10 times that of nut is a pseudo fruit formed by the swollen receptacle and is highly nutritious. It is a valuable source of sugars, minerals and vitamins. The annual production of cashew apple in our country is estimated to be around 60 lakh tons, major quantity of which is being wasted. Technologies have been standardized for the removal of tannin as well as for the preparation of many value added products from cashew apple at Cashew Research Station, Madakkathara under Kerala Agricultural University, Thrissur.Cashew apple is highly perishable and gets fermented easily. A trial was conducted at Cashew Research Station, Madakkathara to standardize the method for the preparation of vinegar from cashew apple.Vinegar could be prepared by alcoholic and subsequent acidic fermentation of the juice in 3 weeks' time. There were six treatments with ingredients like sago, ammonium sulphate, citric acid etc. The sample with cashew apple juice (1 litre), sugar (80g) and yeast (1g) along with mother vinegar (3 litre) had the acidity of 4.66 per cent which was rated the best treatment for cashew apple vinegar production. The selected technology was further standardized for large scale production of vinegar to take up continuous production on commercial basis.

Keywords


Vinegar Production, Cashew Apple.

References