CHANGES IN PHYSICO-CHEMICAL COMPOSITION AND SENSORY QUALITIES OF CASHEW (ANACARDIUM OCCIDENTALE L.) BAR DURING STORAGES.M. Sarkate, K.H. Pujari and P.P. Relekar
Cashew bar was prepared with various formulations of cashew powder and liquid glucose which was analyzed for physico-chemical composition and sensory qualities at ambient conditions. The changes in the physical parameters such as L*, a* and b* values for colour and texture and chemical constitutes such as moisture, protein and fat content of bar were studied at an interval of 30 days up to a storage period of 90 days at ambient condition. The data was statistically analyzed using factorial-completely randomized design. An increasing trend in the moisture content with decrease in protein and fat content of the cashew bar was noticed with the advancement of storage period of 90 days. Cashew bar prepared with the recipe of 600 g cashew powder and 350 g liquid glucose was found to be the best recipe with respect to organoleptic qualities like colour, flavour, texture and overall acceptability and it could be stored successfully for a period of three months at ambient conditions.
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