Investigation of Processing Conditions for Dietary Fiber Production from Cashew Apple (Anacardium Occidentale L.) Residue (Review Completed - Accepted)
Cashew is one of the most important plantation crops and widely grown in tropical areas as India, Brazil, Nigeria and Vietnam. Cashew apple (Anacardium occidentale L.) is not a true fruit, but swollen peduncle to which the nut is attached. Unlike cashew nut kernel, which has an indisputably exclusive fine taste and a commercial attractiveness of its own, cashew “apple,” despite its high nutritive values (high content of vitamin C and minerals, i.e., Ca, P, Fe) and economic potential, is virtually an unknown product in the consumer market. The edible cashew apple is the thick receptacle or “false fruit” to which the cashew nut or true fruit is attached. Cashew apple is considered as a waste in cashew nut processing industry. Various value added products such as juice, fenny, wine, dried cashew apple, syrup and jam can be prepared from cashew. Not many researches mentioned to cashew apple dietary fiber. So the aim of this research will investigate a new approach utilizing cashew apple residue to produce dietary fiber. By hydrolization, soluble fiber is pectin by enzym pectinase, carbohydrate by with following conditions ratio of cashew apple residue: water (1:6); pH 4.5; temperature for hydrolization 400C; enzyme concentration 0.3% (v/w), dietary fiber 87%.
Keywords: Approach, Cashew Apple Residue, Dietary Fiber, Value Added Product