WO2006103514A1

WO2006103514A1 - A cashew apple beverage dry mix and a process for the preparation thereof

Info

Publication number: WO2006103514A1
Application number: PCT/IB2006/000678
Authority: WO
Inventors: Madeneni Madhava Naidu; Bashyam Raghavan; Maya Prakash
Original assignee: Council Of Scientific And Industrial Research
Priority date: 2005-03-31
Filing date: 2006-03-27
Publication date: 2006-10-05
Also published as: BRPI0606948B1; BRPI0606948A2

Abstract

The present invention provides a cashew apple beverage dry mix which is unique over other dry mixes, since they are prepared from synthetic flavours. The invention also recites a process for the preparation of the said beverage mix wherein the freshly harvested cashew apple fruits are immersed in a solution containing potassium metabisulphite for a period of 2-4 h, passed through a juice extractor and the extracted juice filtered. The required quantity of a clarifying agent was added to the juice to precipitate the tannins. The flocculant precipitate of tannins settled down rapidly and the supernatant was siphoned off. The clarified juice was subjected to spray drying using a suitable carrier to obtain a free flowing powder. The free flowing powder was mixed with sweeteners and other additives to obtain cashew apple beverage dry mix. Cashew apple beverage dry mix contains 3.5% moisture and total soluble solids of 14-15% when reconstituted to an aqueous beverage.

Description

A CASHEW APPLE BEVERAGE DRY MIX AND A PROCESS FOR THE

PREPARATION THEREOF

Field of Invention

The present invention relates to a cashew apple beverage dry mix and a process for the preparation thereof.

Background of Invention and Description of Prior Art Cashew apple is highly esteemed in Asian and African countries for its pleasant as well as for its exotic flavor. Cashew apple is the false fruit of cashew tree and is only a swollen fleshy peduncle while the real fruit is the kidney shaped nut attached to it. The cashew apple is pear shaped and looks like an over ripe apple. Its colour varies between different shades of red and yellow and mixture of red and yellow. There is a wide variation in weight and size of apple. The fresh form is knobby and branched, juicy and tan colored and available as whole, sliced, chopped, crushed or grated.

The cashew is native of tropical America, including Brazil and the West Indies. Cashew is introduced into India by Portuguese travelers during 16 th century. Currently it is grown in an area of 7.12 lakh ha with a production of 4.99 lakh tons of raw cashew nuts. For every ton of cashew nut, 8-10 tons of cashew apples are produced.

There are many varieties of cashew apple, Ullal series, being the popular types in India. The seasonal production of cashew apple is one of the greatest handicaps for the processing industry. Preserved cashew apple is made from mature ripe cashew apple that are washed, sliced and then cooked in heavy syrup.

Cashew apple flavor and color vary with its origin and harvesting, storage and processing conditions. Fresh cashew apple has a juicy, refreshing and sweet pleasant exotic aroma. The high content of vitamin C, β- carotene, calcium and phosphorus in cashew apple makes it a useful candidate for preparation of health food products. Its high content of antioxidant makes it a free radical scavenger. Cashew apple can add flavor, round off flavor and enhance particular flavors. In Asia, it is eaten fresh, or is cut in slices and sprinkled with salt or sugar to reduce the astringency. The cashew apple is highly nutritious and rich in vitamin 'C₅ and fiber that could help in prevention of hemorrhoids, varicose veins, hiatal hernias, and diverticulosis. Cashew fruit, according to Nadkarni's Materia Medica, is useful as an anesthetic in leprosy and psomiasis and as ablister in warts, corns and ulcers. The cashew apple contains 10.44 % of fermentable sugars and 261.5 mg/100 g. of Vitamin C, which is almost six times that of citrus fruits (40 mg/100g). Thus the fruit and the wine both have very good antiscorbutic properties. The liquor is also valued as a diuretic and has a healthy effect on the kidneys and advanced cases of cholera as well. Various products can be made from cashew apples, such as fruit paste, candied fruit, canned fruit, jam and jelly, chutney, pickles, fruit juice, wine spirit and vinegar (Jain N.L., Bhatia B. S., Anand J.C & Girdharilal, 1951 Cashew apple Products, J. Sci. Industr. Res. V 1OA pp. 124-125). The major problem in cashew apple utilization for product development is its seasonal availability and short shelf life.

Traditionally, cashew apple juice is not a popular item and the reason may be lack of a good processing technology. In order to make cashew apple beverage/ beverage dry mix of good aroma, it is necessary to use cashew apple from an appropriate variety as well as maturity of the fruit as the starting material. However, most of the cashew apple cultivars available in India are red and yellow in color and it contain high or moderate tannins. As such they do not give products of consumer acceptance. In order to overcome this problem a new approach has been explored.

Literature / patent survey revealed that there is no patent on a process for preparation of cashew apple beverage dry mix

Objects of the Invention

The main object of the present invention is to provide a cashew apple beverage dry mix using selected varieties of cashew apple.

Another object of the present invention is to provide a process for the preparation of cashew apple beverage dry mix.

Still another object of the present invention is to provide a process of removing the astringency from the cashew apple juice by treatment with starch.

Yet another object of the present invention is to provide a beverage dry mix, which when reconstituted in water gives an exotic cashew apple flavoured beverage. Summary of the Invention

Accordingly, the present invention provides a cashew apple beverage dry mix which comprises, spray dried cashew apple juice powder (50 to 75%), commercial cane sugar (25 to 50%), anticaking agent (0.5 to 2.0%) and an acidulant (0.01 to 0.5%).

The present invention also provides a process for the preparation of cashew apple beverage dry mix, wherein the process steps comprises: a) dipping the freshly harvested cashew apple in a solution containing 0.5 to

1% potassium metabisulphite for a period of 1 to 4 hours, b) draining the solution and transferring the cashew apple as obtained in step

[a] to an aqueous solution containing 0.05500 to 1000 ppm potassium metabisulphite and holding at 60 degree C for a period of 15 to 30 minutes, c) washing the cashew apple as obtained in step [b] with water at least three times to get pretreated cashew apple, d) passing the pretreated cashew apple as obtained in step [c] through a screw press to obtain cashew apple juice, e) filtering the cashew apple juice as obtained in step [d], f) treating the filtered juice as obtained in step [e] with 0.1 to 1.0% clarifying agents for a period of 1-4 hours, g) emulsifying the clarified cashew apple juice as obtained in step [fj with 10 to 20% gum acacia/malto dextrin and homogenizing the mixture, h) spray drying the emulsion to obtain free flowing cashew apple juice powder, i) mixing the cashew apple powder as obtained in step [h] with 25 to 50% commercial cane sugar, 0.5 to 2.0% anticaking agent and 0.01 to 0.5% of an acidulant to obtain cashew apple beverage dry mix.

In an embodiment of the present invention, the spray drying parameters were optimized to obtain the cashew apple juice powder which can be converted to a beverage powder dry mix.

In another embodiment of the present invention, the cashew apple beverage dry mix contains 3.5% moisture and total soluble solids 14-16% when reconstituted into the beverage. In yet another embodiment, the cashew apple dry beverage mix has a shelf life of 6 months at ambient temperature (27⁰C ± 2⁰C).

In still another embodiment, the beverage dry mix when reconstituted in water/aerated water yielded a beverage with typical cashew apple flavour and good overall quality. In a further embodiment of the present invention the anticaking agent used is preferably tricalcium phosphate

In an embodiment of the present invention the acidulant used is preferably citric acid or lactic acid

In yet another embodiment of the present invention the clarifying agent used is preferably starch.

Detailed description of the Invention

The process consists of dipping the freshly harvested cashew apple in a solution containing potassium metabisulphite for a period of 2 to 4 hours. Then apples are passed through a juice extractor to obtain cashew apple juice. The required quantity of clarifying agents is added in the juice to precipitate the tannins. The flocculant precipitate of tannins settles down rapidly and the supernatant is siphoned off. The clarified juice was subjected to spray drier using suitable carrier to obtain a free flowing powder. The free flowing powder was mixed with sweeteners and other additives to obtain cashew apple beverage dry mix. Cashew apple beverage dry mix contains 3.5% moisture and total soluble solids 14-15%, when reconstituted to an aqueous beverage.

Novelty

> The process of removing the tannins causing astringency from the cashew apple juice by treatment with starch is an inventive step.

> Spray drying the astringency-free juice to obtain a flavour base.

> Blending the base with other ingredients such as sweetener, acid, colour (optional), anti-caking agent to get a free flowing beverage powder dry mix.

The following examples are given by way of illustration of the present invention and therefore should not be construed to limit the scope of the present invention. Example 1

Freshly harvested mature cashew apple fruits were kept soaked in 0.1% potassium metabisulphite solution for 15 min and washed thoroughly with water followed by rinsing with boiled cooled water. The fruits were passed through a screw press to get cashew apple juice. The juice was treated with starch (1%) to remove the bitterness as well as to effect clarification. The clarified juice was passed through a muslin cloth and spray dried to obtain a free flowing powder as follows: 1.0kg of gum acacia was dissolved in 10 liters clarified cashew apple juice (9°B), blended well for 5 minutes and the solution was spray dried employing the following conditions.

Inlet air temperature: 160⁰C; exit temperature 110⁰C

Flow rate: 70-80 ml/minute The product yield was 1.6kg

Beverage dry mix was prepared using above product as follows: spray dried powder 10Og, cane sugar powder (60 g), citric acid (0.2g), and sodium aluminium silizate (1.6g). Cashew apple beverage dry mix contains 3.5% moisture and total soluble solids 14-16° Brix. Sensory data revealed that the product was acceptable after 6 months storage at room temperature and it has typical cashew apple flavour and good overall quality.

Example 2

Freshly harvested mature cashew apple fruits were kept soaked in 0.1% potassium metabisulphite solution for 15 min and washed thoroughly with water follwed by rinsing with boiled cooled water. The fruits were passed through a screw press to get cashew apple juice, the juice was treated with starch (1%) to remove the bitterness as well as to effect clarification. The clarified juice was passed through a muslin cloth and spray dried to obtain a free flowing powder as follows: 1.0kg of malto dextrin was dissolved in 10 liters clarified cashew apple juice (9°B), blended well for 5 minutes and the solution was spray dried employing the following conditions.

Inlet air temperature: 16O⁰C; exit temperature 110⁰C

Flow rate: 70-80 ml/minute

The product yield was 1.6kg Beverage dry mix was prepared using above product as follows: spray dried powder lkg, cane sugar powder (500 g), citric acid (5 g), and calcium stearate (15g). Cashew apple beverage dry mix contains 3.5% moisture and total soluble solids 14-15° Brix. Sensory data revealed that the product was acceptable after 4 months storage at room temperature and it has typical cashew apple flavour and good overall quality.

The cashew apple beverage- fresh and dry mix was evaluated for consumer acceptance study using 7point hedonic scale. The data was analyzed and plotted as percentage response versus hedonic rating. The following figure indicates that the control and dry mix beverages were in the "like" category and hence the products were acceptable.

Consumer acceptance study of cashew apple beverage

Hedonic Rating

Control (Fresh Cashew Apple Beverage)

Cashew Apple Juice (Dry Mix) Hedonic test was conducted at the end of the storage study (4 months) to get the consumer opinion about the dry mix. The following figure reveals that 60-65% of the respondents rated "Like Very Much" and all the ratings were on the "like" category for both control and ambient stored (4 months) cashew apple beverage dry mix.

Consumer acceptance study-stored cashew apple beverage (4 months)

Hedonic Ratings

Control ( Dry mix - Refrigerated)

(Dry mix)

Example 3 Storage and sensory evaluation of cashew apple beverage dry mix

Cashew apple beverage samples, made from fresh fruit and beverage dry mix were subjected to sensory evaluation. In the preliminary sessions, the beverage was made familiar to the panelists as it was not familiar to majority of the panelists. Hedonicity test was used for consumer acceptance and Ranking test to compare the intensity of impact attributes like typical cashew apple flavour and astringency. In ranking test, the panelists were briefed to assign rank 1 to the lowest intensity of cashew apple flavour and rank II to the next higher and so on. Samples were arranged in random order and the panelists were asked to rearrange in rank order. Rank sum of each sample was used for determining whether there was significant difference between the samples with reference to flavour and astringency. For this statistical analysis Kramer's Rank sum table was used. The results of the analysis showed significant differences (p> 0.5) for the flavour and astringency of fresh and dry mix beverages (Table 1). When the test was conducted for the stored samples of cashew apple dry mix, the results of statistical analysis have indicated that there was no significant differences between the control (cashew apple beverage-refrigerated) and stored cashew apple dry mix (4 months) at 27°C (Table 2) in metalized polyester packs.

Table 1: Intensity ranking - cashew apple beverage (Initial)

Table 2: Intensity ranking - cashew apple beverage (4 months)

Advantages:

♦ The astringency of the cashew apple fruit which makes it impalatable, is removed by treatment with starch.

♦ Since the juice is converted into the dry form, the flavour of the juice is preserved and can be used in the preparation of the dry beverage mix. * The beverage dry mix when reconstituted in water gave an exotic cashew apple flavoured beverage of nutritive value as indicated below:

Each 100 ml of the reconstituted beverage contains: Calorific value - 60 K cal Vitamin C - 0.1%

Iron - 0.2% Calcium - 0.02% Phosphorous - 2%

♦ The powder dry mix from cashew apple is unique over other dry mixes, since they are prepared from synthetic flavours.

Claims

We claim:

1. A cashew apple beverage dry mix which comprises, spray dried cashew apple juice powder (50 to 75%), commercial cane sugar (25 to 50%), anticaking agent (0.5 to 2.0%) and an acidulant (0.01 to 0.5%).

2. A cashew apple beverage dry mix as claimed in claim 1, wherein the anticaking agent used is preferably tricalcium phosphate..

3. A cashew apple beverage dry mix as claimed in claim 1, wherein the acidulant used is preferably citric acid or lactic acid.

4. A cashew apple beverage dry mix as claimed in claim 1, wherein the mix contains 3.5% moisture and total soluble solids 14-16% when reconstituted into the beverage.

5. A cashew apple beverage dry mix as claimed in claim 1, wherein the mix has a shelf life of 6 months at ambient temperature (27⁰C + 2⁰C).

6. A process for the preparation of cashew apple beverage dry mix as claimed in claim 1, wherein the process steps comprises: a) dipping the freshly harvested cashew apple in a solution containing 0.5 to 1% potassium metabisulphite for a period of 1 to 4 hours, b) draining the solution and transferring the cashew apple as obtained in step [a] to an aqueous solution containing 0.05500 to 1000 ppm potassium metabisulphite and holding at 60 degree C for a period of 15 to 30 minutes, c) washing the cashew apple as obtained in step [b] with water at least three times to get pretreated cashew apple, d) passing the pretreated cashew apple as obtained in step [c] through a screw press to obtain cashew apple juice, e) filtering the cashew apple juice as obtained in step [d], f) treating the filtered juice as obtained in step [e] with 0.1 to 1.0% clarifying agents for a period of 1-4 hours, g) emulsifying the clarified cashew apple juice as obtained in step [fj with 10 to 20% gum acacia/malto dextrin and homogenizing the mixture, h) spray drying the emulsion to obtain free flowing cashew apple juice powder, i) mixing the cashew apple powder as obtained in step [h] with 25 to 50% commercial cane sugar, 0.5 to 2.0% anticaking agent and 0.01 to 0.5% of an acidulant to obtain cashew apple beverage dry mix.

7. A process as claimed in claim 6, wherein the cashew apple beverage dry mix contains 3.5% moisture and total soluble solids 14-16% when reconstituted into the beverage.

8. A process as claimed in claim 6, wherein the cashew apple dry beverage mix has a shelf life of 6 months at ambient temperature (27 ± 2 degree C).

9. A process as claimed in claim 6, wherein filtering is preferably done by muslin cloth.

10. A process as claimed in claim 6, wherein the clarifying agent used is preferably starch.

11. A process as claimed in claim 6, wherein the anticaking agent used is preferably tricalcium phosphate.

12. A process as claimed in claim 6, wherein the acidulant used is preferably citric acid, or lactic acid

13. A cashew apple beverage dry mix substantially as herein described with reference to the foregoing examples.

14. A process for the preparation of cashew apple beverage dry mix substantially as herein described with reference to the foregoing examples.