Jam from cashew apples
1990
Kulvadee Trongpanich | Chumsai Silavanich | Somchan Lerdpunnapongse (Kasetsart Univ., Bangkok (Thailand). Inst. of Food Research and Product Development)
Fresh cashew apples were kept in different concentrations of brines and sodium metabisulfite solutions. Up from 1,000 ppm Na2S2O5 gave the leftover sulfur odor in the jam prepared. Jam from cashew apple kept in brine solutions for 3 days have only mild odor, however with the concentration of brine up from 5 % will cause the strong salty taste to the jam. From the hedonic organoleptic test thai taste panelists preferred jam with the cashew apple flesh content 17.5 %, while the westerner panelists preferred the jam with flesh content 22.5 %. From the public organoleptic test with 113 Thai people, the jam with 17.5 % flesh content, pH 2.9, 0.756 % citric acid and 76.8 deg. B were accepted with the average scores of color, taste, texture and acceptability more than 7 (9 was the highest) and these scores showed significant difference at 5 % level with the average score of odor was the lowest
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