Physicochemical Properties and Sensory Analysis of Cashew Apple (Anacardiumoccidentale L.) - Mango (Mangiferaindica) Blends Jam

The study was conducted to evaluate the physicochemical and sensory properties of cashew apple-mango blends jam. Different ratios of cashew apple: mango purees (100:0, 70:30, and 50:50 and level of citric acid 0.1, 0.2, and 0.3 percent) were used to determine the physicochemical properties and sensory analysis of jams. Results of statistical analyses revealed that except for moisture content (MC) and water activity (Aw), significant differences exist among samples in terms of physicochemical and antioxidant properties. The MC of samples ranged from 26. Aw, pH,; titratable acidity, 0.56-0.84%; total soluble solids, 63.30 to 67.43 Brix; total sugar, 51.02 to 58.71%; reducing sugar, 10.38-12.52%; vitamin C content, 45.66 to 72.76 mg/100g; and total phenolic content, 1.95 to 2.47mgGAE/mL. Microorganisms were not detected in the samples after processing. However, the natural acid content of cashew apple was found not enough to provide suitable acid taste in the jam, hence, addition of citric acid was done to enhance the taste of the final products. Sensory evaluation revealed that high proportion of cashew apple in the formulations was commented by most panelists to have acrid taste and objectionable odor resulting in low scores particularly for overall acceptability. Results show that T6 where the ratio of cashew apple: mango (50:50) received the highest consumer preference among treatments in terms of color, sourness, sweetness, texture, taste, and general acceptability. Utilization of cashew apple into high valued products like jams or other similar products will not only help in the reduction of wastage of these fruits, but it will also serve as additional source of income for the local famers and the country as a whole. Future studies should be conducted in the production of processed products using local raw materials, including optimization of processing parameters and development of proper packaging to be more competitive in the international markets.