EFFECT OF VARIOUS CLARIFICATION AGENTS ON TANNIN REMOVAL, CHEMICAL-COMPOSITION AND STABILITY OF CASHEW JUICE

This study was focused on the optimization of the clarification and as tringency removal of cashew juice made from concentrate for stability purposes, Various clarification agents such as gelatin, the adsorbent resins of polyvinylpolypyrrolidone (PVPP) and XAD-16 were studied indi vidually and/or in combination. Results indicated that gelatin treatme nt at concentrations of 2.7 to 3.0 g . L-1 carried out at 20 degrees C provided excellent clarification and also reduced approximately 94% o f the tannins (in comparison with reductions of 24% and 4.3% for the P VPP and XAD-16 resins respectively), The gelatin treatment with adsorb ent resins resulted in a juice which is clear and physically stable, w ith no astringency. Furthermore, the tannin and protein contents were reduced to more than 99% of their original levels, The gelatin treatme nt by itself yielded a 7% to 14% loss of the juice nutrients, namely t he ascorbic acid, sugars and minerals. Combination of both treatments further increased the loss of various nutrients, specially of ascorbic acid.