Jam from Cashew Apples

Abstract

Fresh cashew apples were kept in different concentrations of brines and sodium metabisulfite solutions. It was found that up from 1,000 ppm. Na₂S₂O₅ gave the leftover sulfur odor in the jam prepared. Jam from cashew apple kept in brine solutions for 3 days have only mild odor, however with the concentration of brine up from 5% will cause the strong salty taste to the jam. From the hedonic organoleptic test it was found that Thai taste panelists preferred jam with the cashow apple flesh content 17.5%, while the westerner panelists preferred the jam with flesh content 22.5%. From the public organoleptic test with 113 Thai people, it was found that the jam with 17.5% flesh content, pH 2.9, 0.756% citric acid and 76.8^oB were accepted with the average. scores of color, taste, texture and acceptability more than 7 ( 9 was the highest ) and these scores showed significant difference at 5% level with the average. Score of odor which was the lowest.