STORAGE STUDIES ON CASHEW JUICE PRESERVED WITH WATER EXTRACTED AFRAMOMUM DANIELLI

Storage study was carried out to investigate the effects of water extracted Aframomum danielli on cashew juice. Hot (1000C) and cold (50C) extractions were made in order to establish a more potent extract and how long they will adequately preserve the juices without adversely affecting the quality parameters. The cold-water extraction showed a better shelf live elongation than the hot water extract. Neither of them was able to inhibit fermentative yeast beyond two weeks . A. danielli aliquots at concentrations of 6, 8 and 10% closely competed with the standard (sodium metabisulphite), but the aroma of juice was drowned at 8 and 10% concentrations. At this same concentrations, sugar content of juice was noticeably reduced, vitamin C was relatively stable, pH stabilized for one week, but not effective on colour stability except at higher concentrations or with pretreatment like blanching which ultimately will give a poor product quality.