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

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