Author(s):

P Geetha

Abstract: The main objective of the study is to evaluate the enzyme activity on removal astringency in cashew apple juice. The VRI 3 cashew apple variety was selected for the study. The cashew apples were washed, blanched and pressed using Hydraulic press juice was extracted. Attempts were made to remove tannin by the addition of enzyme tannase & pectinase at 1% level to the extracted juice. After the addition of enzyme, the juices were left undisturbed for 24h. The clarified juice was collected from top of the bottles and deactivation of enzyme was done by pasteurizing it till it reached a temperature of 80^oC, cooled and stored in fresh, sterilized PET bottles. From the juice the value-added products like RTS, Squash, jam and nutria bar were prepared and kept for storage studies. The current study revealed that the 1% pectinase enzyme clarification yield juice (95%) 0.5% tannase enzyme was best to reduce the tannin content (88.5 mg/100 g to 42 mg/100 g) after one day of storage compared to traditional method. The products had shelf life of six months and nine months for juice, RTS, squash, and bar without any changes in sensory characteristics.

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