Physico-chemical characterization of cashew apple juice (Anacardium occidentale, L.) from Yamoussoukro (Côte d'Ivoire).

摘要: In this study the changes in physico-chemical properties of juice two apples varieties (yellow and red) from Yamoussoukro were analyzed. The overall objective is a better understanding composition cashew apple for use it. Thus, vitamin C content varies between 370.9 480.3 mg/100 g ; total sugars ranged 162.7 to 168.1 g/L. Concentrations (g/L) glucose, fructose sucrose vary respectively 47.2 65.8, 100.7 110.3 2.5 5.3. At level organic acids, citric acid leads with levels (µg/ml) 290.7 1092.1, followed by tartaric 497.5 693.3; acetic 48.2 266.5, oxalic 197.8 204.3 finally fumaric acid. pH 4.37 4.5, titratable acidity 0.5 0.85 %, soluble solids 10.2 10.9 °Brix; dry matter 7.80 -10.0 % ash 1.31 1.88 %. protein 0.51 0.53 g/100 key amino acids order size are leucine, cysteine asparagine. Except pH, color maturity influenced (p<0.05) significantly parameters