Caractérisation physico-chimique et sensorielle de diverses formulations de jus à base de pomme de cajou et d’ananas

Ouattara, Gninfanni Silvère; Soro, Doudjo; Chatigre, Kouamé Olivier; Koffi, Ernest Kouadio

doi:10.4314/ijbcs.v10i6.4

Cited by 11 publications

(12 citation statements)

References 12 publications

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“…Currently and mainly produced for its nuts, the cashew tree also provides people with its apples (pseudo fruits). This socio-economic development would be more notable if cashew apples, which represent 9 to 10 times the weight of the nut, or more than 7 million tons of cashew apples, were processed industrially [3]. Almost all of this production is lost at the harvest site.…”

Section: Introductionmentioning

confidence: 99%

Improvement of Cashew Apple Juice (Anacardium occidentale L.) by Association with Passion Fruit Juice (Passiflora edulis)

Marc¹,

Adjouman²,

Kouadio³

et al. 2021

FNS

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Despite many advantages, the many technologies studied to eliminate astringency from cashew apple juice are not all accessible and not adopted by processors due to the lack of financial means to access these sophisticated technologies. Thus, the formulation of mixed juice based on cashew apple juice and passion fruit juice has proved to be a way of adding value to the cashew apple, a co-product of the production of the nut. After the formulation of the mixed juice in different proportions and the sensory evaluation, it appears that the juice of formulation E is more appreciated by the tasters. Indeed, this juice has preferred sensory characteristics in terms of color (6.90), flavor (5.47), odor (6.42), settling (6.28) and overall acceptance (6.53). These characteristics are similar to those of passion fruit juice in terms of color, odor, and overall acceptance, where the latter obtained scores of 6.94, 7.17 and 6.00 respectively; and also, to those of cashew apple juice in terms of flavor and decanting, where the latter obtained scores of 5.19 and 6.14 respectively. Therefore, the addition of passion fruit juice to cashew apple juice results in a new product that is more appreciated when mixed with proportions of 90 mL of passion fruit juice and 10 mL of cashew apple juice. For example, passion fruit juice, due to its color, flavor, and odor, has helped reduce the pronounced astringency of raw cashew apple juice. Ultimately, formulation E is recommended to improve the organoleptic value of cashew apple juice.

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Section: Introductionmentioning

confidence: 99%

Improvement of Cashew Apple Juice (Anacardium occidentale L.) by Association with Passion Fruit Juice (Passiflora edulis)

Marc¹,

Adjouman²,

Kouadio³

et al. 2021

FNS

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“…The percentage ash contents of the pineapple stem was moderately high. According to Cissé (2012) and Ouattara et al (2016), the high mineral content of the pineapple fruit stalks investigated (Table 2), particularly micronutrients, may help to explain the ash concentration.…”

Section: Resultsmentioning

confidence: 99%

Proximate Composition, Mineral Content and Phytochemical Evaluation of Different Solvent Extracts of Pineapple (Ananas comosus) Stalk

Ofere¹,

Achuba²

2023

jasem

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The objective of this study was to evaluate the proximate composition, mineral content and phytochemical constituents of Ananas comosus stalks using distilled water, methanol, ethanol, chloroform and petroleum ether as extraction solvents. Analysis of minerals present in the different extracts of the stalk of A. comosus revealed that the aqueous extract had the highest concentration of sodium, magnesium, zinc, tin, molybdenum and manganese while the lowest was found in petroleum ether extract. Methanol extract had the highest concentration of potassium, iron and copper. The result of the physicochemical analysis of the stalk of A. comosus revealed that the stalk was high in nitrogen free extract (58.74±1.13 %). However, ether extract had the least value (1.12±0.20 %). Qualitative phytochemical screening of A. comosus stalk extract revealed the presence of saponins, alkaloid and terpenes. Quantitative evaluation of the phytoconstituents revealed that flavonoids and phenol were highest in petroleum ether extracts (2.74±0.02 mg/kg and 2.73±0.02 mg/kg) while alkaloids concentration was highest in the ethanol extract (1.78±0.01 mg/ml). The study found that Ananas comosus stalk extracts had a good amount of micronutrients according to the various criteria examined; the high ash content also supports this finding. The study showed that the stalk of A. comosus is a good source of important phytochemicals.

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“…Compared to the other formulations, F1, F3, F5, and F7 have low values (0.247 ± 0.01 mm 10 −3 /s). From these results, we can conclude that fruit jujube increases viscosity of the juice because it is rich in pectin substance at concentration between 0.57 and 2.79% [46]. Biochemical and physicochemical characterization indicates that the complementation concept (jujube and dates) targets valuing existing excess sugars in dates and phenolic compounds of jujubes, in order to obtain a juice of high nutritive, therapeutic, and organoleptic values.…”

Section: Biochemical and Physicochemical Characterizationmentioning

confidence: 91%

Study of Nutritional and Organoleptic Quality of Formulated Juices from Jujube (Ziziphus lotusL.) and Dates (Phoenix dactyliferaL.) Fruits

Benidir

Massoudi

Ghadraoui

et al. 2020

The Scientific World Journal

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The present work aims to elaborate many juice formulas (F1 to F8) from two dried fruits (jujubes: Ziziphus lotus L. and dates: Phoenix dactylifera L.). Physicochemical and biochemical characterization of the formula juices shows that juices rich in dates fruits (F1, F3, F5, and F7) are loaded, on average, in total sugars (129.5 g/l), proteins (3.02 g/l), lipids (1.08 g/l), and carotenoid (0.02 mg/l), while juices rich in jujube fruits (F2, F4, F6, and F8) are overloaded, on average, in phenolic compounds (697 mg/l), flavonoids (6.32 mg/l), condensed tannins (2.1 mg/l), hydrolysable tannins (359.5 mg/l), and viscosity (1.062 mm 10–3 s). All formulations developed have a pH that rotates between 5.12 and 5.20. Total antioxidant capacity (CAT) reveals that formulations F1, F3, F5, and F7 show a strong activity compared to the other formulas. The DPPH test shows that all formulated juices have the same antioxidant profile with IC50 values lower than the template (BHT and Vit C). The FRAP test reveals that F2, F4, F6, and F8 formulas have a strong reducing power. Organoleptic evaluation by a jury shows that F4 formula is the best in terms of odor, aroma, and aftertaste agreeability.

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Caractérisation physico-chimique et sensorielle de diverses formulations de jus à base de pomme de cajou et d’ananas

Cited by 11 publications

References 12 publications

Improvement of Cashew Apple Juice (<i>Anacardium occidentale</i> L.) by Association with Passion Fruit Juice (<i>Passiflora edulis</i>)

Improvement of Cashew Apple Juice (<i>Anacardium occidentale</i> L.) by Association with Passion Fruit Juice (<i>Passiflora edulis</i>)

Proximate Composition, Mineral Content and Phytochemical Evaluation of Different Solvent Extracts of Pineapple (Ananas comosus) Stalk

Study of Nutritional and Organoleptic Quality of Formulated Juices from Jujube (Ziziphus lotusL.) and Dates (Phoenix dactyliferaL.) Fruits

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Caractérisation physico-chimique et sensorielle de diverses formulations de jus à base de pomme de cajou et d’ananas

Cited by 11 publications

References 12 publications

Improvement of Cashew Apple Juice (&lt;i&gt;Anacardium occidentale&lt;/i&gt; L.) by Association with Passion Fruit Juice (&lt;i&gt;Passiflora edulis&lt;/i&gt;)

Improvement of Cashew Apple Juice (&lt;i&gt;Anacardium occidentale&lt;/i&gt; L.) by Association with Passion Fruit Juice (&lt;i&gt;Passiflora edulis&lt;/i&gt;)

Proximate Composition, Mineral Content and Phytochemical Evaluation of Different Solvent Extracts of Pineapple (Ananas comosus) Stalk

Study of Nutritional and Organoleptic Quality of Formulated Juices from Jujube (Ziziphus lotusL.) and Dates (Phoenix dactyliferaL.) Fruits

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Improvement of Cashew Apple Juice (<i>Anacardium occidentale</i> L.) by Association with Passion Fruit Juice (<i>Passiflora edulis</i>)

Improvement of Cashew Apple Juice (<i>Anacardium occidentale</i> L.) by Association with Passion Fruit Juice (<i>Passiflora edulis</i>)