Identify Effective Methos for Reducing Tannin Content in Cashew Apple Juice Using Different Clarifying Agents

Abstract

Cashew apple and its juice are used in various value-added products, such as fruit juice, syrup, canned fruit, jam, jelly, wine, vinegar, candy, and beverages. However, there has not yet been any research conducted on cashew apple syrup. Cashew apple juice contains tannins, which cause astringency and dark coloration, leading to a final product that loses both its texture and taste. Therefore, selecting appropriate processing cashew apple juice involves using different clarifying agents, including T0 (no clarifying agent), T1 (Tapioca starch), T2 (corn starch), T3 (gelatin), T4 (rice starch), and T5 (rice gruel) has been studied with the aim of analyzing its physico-chemical composition. Physio-Chemical analyses revealed significant differences among treatments in total soluble solids (4.05–6.60 °Brix), total acidity (0.42–0.61%), vitamin C content (103.84–111.63 mg/100 mL), tannin content (39.50–95.90 mg TAE/100 mL), phenolic content (116.04–182.74 mg GAE/100 mL), and turbidity (0.01–1.49 AU), while pH values (4.00–4.15) remained statistically non-significant. The results of the study revealed that using rice gruel as a clarifying agent is an effective treatment in removing tannins from fresh cashew apple juice and results in greater clarity compared to other treatments.