Current Research in Nutrition and Food Science - An open access, peer reviewed international journal covering all aspects of Nutrition and Food Science

Tannin Mitigation in Cashew Apple Juice using Taro and Water Chestnut Powders as Clarifying Agents.

Sukriti Singh¹, Vinita Sharma², Suman Rajput¹, Ananya Srivastava²and Anuradha Mishra^3*

¹Department of Food Science and Technology, MMICT and BH, HM, MMDU (Deemed to be University), Mullana, Ambala, Haryana, India.

²Department of Food Processing and Technology, School of Vocational Studies and Applied Sciences Gautam Buddha University, Greater Noida, India.

³Department of Food Science and Technology, Gandhi Institute of Technology and Management, Bengaluru, Karnataka, India

Corresponding Author Email:anu25.memo@gmail.com

The effectiveness of water chestnuts and powdered taro as natural clarifying agents to lessen tannins in cashew apples was examined in this study. Color change, clarity improvement, and tannin reduction were assessed to clarifier concentration and settling time. According to the results, within 1.5 hours, 0.5 g of taro powder and 0.3 g of water chestnut powder reduced tannin levels by 76.1% and 65.41%, respectively. Improvements in clarity were 58.1% and 59.4%, respectively. Both taro and water chestnut powders showed promise as economical, effective, and time-saving clarifying agents as compared to previous studies. The potential of these natural substances to improve the quality of cashew apple products is highlighted by this study.

Astringency; Cashew Apples; Tannins; Taro; Water Chestnut

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