PRESERVING AN PHUOC ROSE APPLES BY DIPPING METHOD WITH THE ADDITION OF PHENOLIC EXTRACT FROM CASHEW NUT APPLE

Abstract

The total phenolic extract from cashew nut testa (Anacardium occidentale Linn) was used to preserve An Phuoc rose Apple with dipping method, the dipping solution consisted of 1.5% xanthan/guar gum supplemented and add phenolic extract from the cashew nut testa with concentration of 0%; 0.01%, the control sample being non-coated rose apples. Storage conditions at 4^oC, storage time is 21 days. The evaluation criteria during storage were weight loss, color change, hardness, total acid content, total phenolic content (TPC), sensory evaluation. The results showed the best result of rose apple reservation after 21 days of storage at condition of dipping solution supplemented with 0.01% phenolic extract, with a negligible reduction in total acid content (0.192%), TPC content had the lowest change of the three samples (increased 39.39%), the lowest color variation (∆E=8.86), the lowest mass loss (26.75%), the lowest hardness variation (1.08 N) in 3 experiments. The results shows the effectiveness of An Phuoc rose apple preservation using xanthan/guar gum dipping method and supplemented with phenolic extracts from cashew nut apples.