Optimizing tannin precipitation in cashew apple juice
The juice extracted from cashew apples contains tannins that must be reduced due to their astringency and anti-nutritional properties. This study investigated reducing the tannins in cashew apple juice by mixing gelatin at 0.0 to 1.0% (w/v) with the juice for 5 to 15 min. Response surface methodolog...
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| Main Authors: | , , |
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| 格式: | 雜誌 |
| 出版: |
2018
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| 主題: | |
| 在線閱讀: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85041634366&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/59213 |
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| 機構: | Chiang Mai University |
| 總結: | The juice extracted from cashew apples contains tannins that must be reduced due to their astringency and anti-nutritional properties. This study investigated reducing the tannins in cashew apple juice by mixing gelatin at 0.0 to 1.0% (w/v) with the juice for 5 to 15 min. Response surface methodology was used to simulate tannin concentration, turbidity, and weight of precipitate as a function of gelatin concentration and mixing time. All models were significant (P<0.01) and residuals exhibited normal distribution. Increasing the gelatin concentration decreased tannins and juice turbidity. Optimal conditions for minimum concentration of tannins and turbidity were obtained by adding gelatin at 0.67% (w/v) for 15 min. Cashew apple juice with the tannins reduced could be used in the subsequent production of wine and bioethanol. |
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