Astringency reduction of cashew apple (Anacardium occidentale L.) to be used as alternative for human comsuption

Abstract

Cashew apple (Anacardium occidentale L.) is rich in nutritional composition mainly in ascorbic acid, however it produces an astringency sensation unpleasant when consumed. A method to reduce astringency is needed in order to use it in food industry. The objective in this work was to reduce cashew apple astringency evaluating the effect of gelatin concentration and time interaction using an experimental design 32. Results showed that gelatin concentration has a significate effect on total polyphenolic content. In control sample, this concentration was reduced from 227.92 to 63.04 mg of gallic acid equivalent /g sample when the gelatin concentration in the immersion solution was 1.5% and the contact time as 30 min. Results allowed to conclude astringency in cashew apple may be reduce up to 72% increasing its potential application in food industry.