Formulation of osmo -dehydrated cashew apple ( Anacardium occidentale L.)

Abstract

Osmo-dehydrated cashew apples could be developed by osmotic treatment of 10 mm thick slices of blanched cashew apples in 60 ° brix honey at 50 ° C for 24 hours followed by drying at 50 ° C till 15-20% moisture. The product could be stored for six months in vacuum pack with nitrogen in laminated pouch without affecting major chemical quality parameters.