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Food Science and Technology
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• Food Sci. Technol 19 (2) • May 1999 • https://doi.org/10.1590/S0101-20611999000200010 linkcopy

Open-access Effect of bleaching, osmotic process, heat treatment and storage on ascorbic acid stability of cashew apple processed by combined methods

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Abstract

Cashew apples were processed by combined methods. Major physical and chemical changes were pH decrease, soluble solids and reducing sugars increase. Ascorbic acid loss was 23,3% after bleaching, 31,7% after one day osmosis, 35,5% after five day osmosis, 69,0% after heat treatment and 87,3% after 60 days storage at ambient temperature (~ 28° C).

ascorbic acid; cashew apple; combined methods; minimal processing

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