Department of Processing Technology, College of Agriculture, Kerala Agricultural University, Vellayani, 695 522, Trivandrum, India
*Corresponding author's e-mail: minichandran123@gmail.com
Online published on 6 June, 2016.
Osmo-dehydrated cashew apples could be developed by osmotic treatment of 10 mm thick slices of blanched cashew apples in 60° brix honey at 50°C for 24hours followed by drying at 50°C till 15–20% moisture. The product could be stored for six months in vacuum pack with nitrogen in laminated pouch without affecting major chemical quality parameters.
Cashew apple, Honey, Osmo-dehydration
