Volume 4, Issue 1, March 2019, Page: 1-6
Physicochemical, Mineral and Sensory Characteristics of Cashew Nut Milk
Emelike Nkechi Juliet Tamuno, Department of Food Science and Technology, Rivers State University, Nkpolu Oroworukwo, Port Harcourt, Rivers State, Nigeria
Akusu Ohwesiri Monday, Department of Food Science and Technology, Rivers State University, Nkpolu Oroworukwo, Port Harcourt, Rivers State, Nigeria
Received: Jan. 11, 2019;       Accepted: Feb. 18, 2019;       Published: Mar. 15, 2019
DOI: 10.11648/j.ijfsb.20190401.11      View  112      Downloads  47
Abstract
Physicochemical and sensory characteristics of cashew nut milk were investigated. Cashew nut milk was produced and added with sugar and vanilla flavour at different proportions. The proximate and mineral composition of the plain cashew nut milk was analysed, as well as the physicochemical and sensory characteristics of the cashew nut milk containing sugar and vanilla flavour were analysed. The results revealed a reasonable amount of protein (5.00%), fat (5.49%), ash (0.90%) and carbohydrate (5.95%) in the plain cashew nut milk with high moisture content of 82.66%. Physicochemical analysis showed that the cashew kernel milk with only sugar content had higher sugar value of 14% and specific gravity of 1.06g/cm3 but low in pH (5.60) than other samples. Viscosity was higher for the plain milk (2.80Cp) with low acidity (0.04%) than other samples. The plain cashew nut milk sample contained appreciable quantities of calcium (4.75mg/100g), potassium (7.15mg/100g), iron (3.00mg/100g), magnesium (2.00mg/100g) and phosphorus (2.00mg/100g). The sensory analysis showed that the cashew kernel milk with only sugar incorporation was most acceptable for all sensory parameters and this is in correspondence to the total sugar content as this sample had more sugar as compared to others. The addition of sugar and vanilla flavour significantly (p<0.05) affected the pH, titratable acidity and sensory properties of cashew kernel milk. The incorporation of sweeteners in cashew kernel milk should be encouraged and the milk utilized by health conscious individuals so as to stabilize the cost of dairy milk.
Keywords
Cashew Nut Milk, Sweeteners, Plant Milk, Health Consciousness, Physicochemical, Sensory
To cite this article
Emelike Nkechi Juliet Tamuno, Akusu Ohwesiri Monday, Physicochemical, Mineral and Sensory Characteristics of Cashew Nut Milk, International Journal of Food Science and Biotechnology. Vol. 4, No. 1, 2019, pp. 1-6. doi: 10.11648/j.ijfsb.20190401.11
Copyright
Copyright © 2019 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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