‘Sago’ - a natural product for cashew apple juice clarification

V.G. Jayalekshmy, P.S. John

Abstract


Clarification of cashew apple juice by removing phenols and tannins is an important step in cashew apple processing. The common clarifying agent recommended presently is poly vinyl pyrolidone (PVP), a costly chemical. A study to evaluate the efficacy of different clarifying agents, and to find a cheap substitutes for PVP showed that ‘sago’, which is a natural commercial starch preparation, has considerable potential in this respect. Juice clarified by sago was not only qualitatively similar to that clarified by PVP, but also had a higher recovery percentage.


Keywords


Cashew apple syrup; PVP; natural clarifier

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A KAU publication [CODEN: JTAGEI; ISSN 0971-636X; eISSN 0973-5399]