Sensory Characterizations and Optimization of Cashew Apple Jam Formulations Using Baobab Powder as a Source of Pectin  

作　　者：Marie Bianoun Louise Dégni Doudjo Soro Essan Bla Zita N’Goran-Aw Djedjro Clément Akmel Nogbou Emmanuel Assidjo Kouassi Benjamin Yao Marie Bianoun Louise Dégni;Doudjo Soro;Essan Bla Zita N’Goran-Aw;Djedjro Clément Akmel;Nogbou Emmanuel Assidjo;Kouassi Benjamin Yao(UMRI Agronomic Sciences and Processing/Nutrition and Food Technology, Flix Houphout-Boigny National Polytechnic Institute, Yamoussoukro, Cte dIvoire)

机构地区：[1]UMRI Agronomic Sciences and Processing/Nutrition and Food Technology, Flix Houphout-Boigny National Polytechnic Institute, Yamoussoukro, Cte dIvoire

出　　处：《Food and Nutrition Sciences》2025年第1期120-136,共17页食品与营养科学(英文)

摘　　要：Cashew processing in Côte d’Ivoire focuses only on the cashew nut, to the detriment of the apple. Only a very small proportion of the apple is processed into juice. The aim of this work is to enhance the value of cashew apples by transforming them into jam. Specifically, the aim was first to characterize the sensory properties of cashew apple jam formulations using baobab powder as a source of pectin and then to optimise the formulations. A Box-Behken design with pH, Sugar, and Baobab as factors was used to model and characterize the jam sensory descriptors, and a multivariate analysis with SensomineR was used to characterize the jam formulations. The desirability function was used to optimise the formulations. The results show globally significant regressions at the 0.05 threshold for the sensory descriptors Gelling, Brilliance, Smell, Sweetness, and (-)Astringency, with the exception of (-)Salinity. The R2 coefficients are greater than 80%. The factors studied could have effects on the sensory descriptors of cashew jam formulations. The Baobab had the main effect on the gelling, smell, and astringency of the jams. Brilliance depended on the added sugar. A product effect (p < 0.001) was observed for the descriptors Smell, Gelling, Brilliance, and Sweetness, as these allowed the panelists to find differences between the formulations. Optimum jam formulation can be achieved with 51.56% sugar and 2.12% Baobab at a pH of 3.15. Cashew apple jam using Baobab offers opportunities to add value to apples that have long been abandoned in the field. It would be important to find conditions for prolonged storage of this jam.Cashew processing in Côte d’Ivoire focuses only on the cashew nut, to the detriment of the apple. Only a very small proportion of the apple is processed into juice. The aim of this work is to enhance the value of cashew apples by transforming them into jam. Specifically, the aim was first to characterize the sensory properties of cashew apple jam formulations using baobab powder as a source of pectin and then to optimise the formulations. A Box-Behken design with pH, Sugar, and Baobab as factors was used to model and characterize the jam sensory descriptors, and a multivariate analysis with SensomineR was used to characterize the jam formulations. The desirability function was used to optimise the formulations. The results show globally significant regressions at the 0.05 threshold for the sensory descriptors Gelling, Brilliance, Smell, Sweetness, and (-)Astringency, with the exception of (-)Salinity. The R2 coefficients are greater than 80%. The factors studied could have effects on the sensory descriptors of cashew jam formulations. The Baobab had the main effect on the gelling, smell, and astringency of the jams. Brilliance depended on the added sugar. A product effect (p < 0.001) was observed for the descriptors Smell, Gelling, Brilliance, and Sweetness, as these allowed the panelists to find differences between the formulations. Optimum jam formulation can be achieved with 51.56% sugar and 2.12% Baobab at a pH of 3.15. Cashew apple jam using Baobab offers opportunities to add value to apples that have long been abandoned in the field. It would be important to find conditions for prolonged storage of this jam.

关 键 词：Cashew Apple Sensory Characterization Jam Formulation Area Design Product Effect Overall Desirability 

分 类 号：F43[经济管理—产业经济]