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Scope for development of alcoholic beverage from cashew apple.

Rao, M. S. S. (1985) Scope for development of alcoholic beverage from cashew apple. Acta Horticulturae, 108. 160-164; 1 ref..

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Abstract

Cashew apple juice contains sugar, protein, acid, large amounts of vitamin C and an astringent principle, polyphenolic in nature. Although one of the richest sources of vitamin C, the juice is not acceptable as a soft drink due to its high astringency. It is, however, suitable for alcoholic fermentation. Cashew wine contains about 4% alcohol but it is also astringent. Brandy, however, is not astringent but possesses the exotic flavour of cashew apple. It is suggested that the cashew apple, hitherto considered a waste, can be profitably utilized for alcoholic beverages.

Item Type: Article
Uncontrolled Keywords: beverages-; Cashews-; products-; alcoholic-beverages; nut-crops
Subjects: 600 Technology > 07 Beverage Technology > 01 Alcoholic beverage
600 Technology > 08 Food technology > 24 Fruits
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Feb 2018 09:04
Last Modified: 23 Feb 2018 09:04
URI: http://ir.cftri.com/id/eprint/8548

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