วิภา ประพิรอักษร นันทา เป็งเนตร์ ดรุณี มูลโรจน์ และ นคร สานิชวรรณ
The aim of this study was to determine the most appropriate Pectinase enzyme quantity in extraction cashew apple juice of 5 levels: 0.00, 0.05, 0.10, 0.15 and 0.20%, respectively. Incubation at 50 °C for 3 hours. The result showed that the increase in Pectinase enzyme could help the release of cashew apple juice at a significant level (p < 0.05). The 0.15 % of Pectinase enzyme was the most suitable amount in extracting juice from cashew apple fruits which gave 84.75% yield of juice and 11 °Brix of total soluble solids. When concentrated by vacuum evaporation at 3 different temperatures: 50, 60 and 70 °C, the juice treated at higher temperatures resulted in rich brown color. The most suitable temperature for evaporation was at 60 °C was the most acceptable for odor and overall acceptance at somewhat like. The syrup obtained had the yellowish-brown in color in which the value color L*, a* and b* were 23.45, 4.54 and 29.44 respectively. The viscosity value was 240.95 cPs, aw 0.77, total soluble solid 68°Brix, pH 3.65. The moisture content, ash, protein and citric acid were 31.50, 1.63, 2.74 and 1.49%, respectively. Glucose, fructose and sucrose were 29.82, 29.88 and less than 0.5%, respectively. The total plate count was 3.5 × 102 CFU/g. and yeast and molds were less than 10 CFU/g.