Physicochemical, Mineral and Sensory Characteristics of Cashew Nut Milk

Emelike Nkechi Juliet Tamuno; Akusu Ohwesiri Monday

doi:doi:10.11648/j.ijfsb.20190401.11

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Physicochemical, Mineral and Sensory Characteristics of Cashew Nut Milk

Emelike Nkechi Juliet Tamuno, Akusu Ohwesiri Monday

Published in International Journal of Food Science and Biotechnology (Volume 4, Issue 1)

Received: 11 January 2019 Accepted: 18 February 2019 Published: 15 March 2019

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Abstract

Physicochemical and sensory characteristics of cashew nut milk were investigated. Cashew nut milk was produced and added with sugar and vanilla flavour at different proportions. The proximate and mineral composition of the plain cashew nut milk was analysed, as well as the physicochemical and sensory characteristics of the cashew nut milk containing sugar and vanilla flavour were analysed. The results revealed a reasonable amount of protein (5.00%), fat (5.49%), ash (0.90%) and carbohydrate (5.95%) in the plain cashew nut milk with high moisture content of 82.66%. Physicochemical analysis showed that the cashew kernel milk with only sugar content had higher sugar value of 14% and specific gravity of 1.06g/cm3 but low in pH (5.60) than other samples. Viscosity was higher for the plain milk (2.80Cp) with low acidity (0.04%) than other samples. The plain cashew nut milk sample contained appreciable quantities of calcium (4.75mg/100g), potassium (7.15mg/100g), iron (3.00mg/100g), magnesium (2.00mg/100g) and phosphorus (2.00mg/100g). The sensory analysis showed that the cashew kernel milk with only sugar incorporation was most acceptable for all sensory parameters and this is in correspondence to the total sugar content as this sample had more sugar as compared to others. The addition of sugar and vanilla flavour significantly (p<0.05) affected the pH, titratable acidity and sensory properties of cashew kernel milk. The incorporation of sweeteners in cashew kernel milk should be encouraged and the milk utilized by health conscious individuals so as to stabilize the cost of dairy milk.

Published in	International Journal of Food Science and Biotechnology (Volume 4, Issue 1)
DOI	10.11648/j.ijfsb.20190401.11
Page(s)	1-6
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2019. Published by Science Publishing Group

Keywords

Cashew Nut Milk, Sweeteners, Plant Milk, Health Consciousness, Physicochemical, Sensory

References

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APA Style

Emelike Nkechi Juliet Tamuno, Akusu Ohwesiri Monday. (2019). Physicochemical, Mineral and Sensory Characteristics of Cashew Nut Milk. International Journal of Food Science and Biotechnology, 4(1), 1-6. https://doi.org/10.11648/j.ijfsb.20190401.11

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ACS Style

Emelike Nkechi Juliet Tamuno; Akusu Ohwesiri Monday. Physicochemical, Mineral and Sensory Characteristics of Cashew Nut Milk. Int. J. Food Sci. Biotechnol. 2019, 4(1), 1-6. doi: 10.11648/j.ijfsb.20190401.11

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AMA Style

Emelike Nkechi Juliet Tamuno, Akusu Ohwesiri Monday. Physicochemical, Mineral and Sensory Characteristics of Cashew Nut Milk. Int J Food Sci Biotechnol. 2019;4(1):1-6. doi: 10.11648/j.ijfsb.20190401.11

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@article{10.11648/j.ijfsb.20190401.11,
  author = {Emelike Nkechi Juliet Tamuno and Akusu Ohwesiri Monday},
  title = {Physicochemical, Mineral and Sensory Characteristics of Cashew Nut Milk},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {4},
  number = {1},
  pages = {1-6},
  doi = {10.11648/j.ijfsb.20190401.11},
  url = {https://doi.org/10.11648/j.ijfsb.20190401.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20190401.11},
  abstract = {Physicochemical and sensory characteristics of cashew nut milk were investigated. Cashew nut milk was produced and added with sugar and vanilla flavour at different proportions. The proximate and mineral composition of the plain cashew nut milk was analysed, as well as the physicochemical and sensory characteristics of the cashew nut milk containing sugar and vanilla flavour were analysed. The results revealed a reasonable amount of protein (5.00%), fat (5.49%), ash (0.90%) and carbohydrate (5.95%) in the plain cashew nut milk with high moisture content of 82.66%. Physicochemical analysis showed that the cashew kernel milk with only sugar content had higher sugar value of 14% and specific gravity of 1.06g/cm3 but low in pH (5.60) than other samples. Viscosity was higher for the plain milk (2.80Cp) with low acidity (0.04%) than other samples. The plain cashew nut milk sample contained appreciable quantities of calcium (4.75mg/100g), potassium (7.15mg/100g), iron (3.00mg/100g), magnesium (2.00mg/100g) and phosphorus (2.00mg/100g). The sensory analysis showed that the cashew kernel milk with only sugar incorporation was most acceptable for all sensory parameters and this is in correspondence to the total sugar content as this sample had more sugar as compared to others. The addition of sugar and vanilla flavour significantly (p<0.05) affected the pH, titratable acidity and sensory properties of cashew kernel milk. The incorporation of sweeteners in cashew kernel milk should be encouraged and the milk utilized by health conscious individuals so as to stabilize the cost of dairy milk.},
 year = {2019}
}

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TY  - JOUR
T1  - Physicochemical, Mineral and Sensory Characteristics of Cashew Nut Milk
AU  - Emelike Nkechi Juliet Tamuno
AU  - Akusu Ohwesiri Monday
Y1  - 2019/03/15
PY  - 2019
N1  - https://doi.org/10.11648/j.ijfsb.20190401.11
DO  - 10.11648/j.ijfsb.20190401.11
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 1
EP  - 6
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20190401.11
AB  - Physicochemical and sensory characteristics of cashew nut milk were investigated. Cashew nut milk was produced and added with sugar and vanilla flavour at different proportions. The proximate and mineral composition of the plain cashew nut milk was analysed, as well as the physicochemical and sensory characteristics of the cashew nut milk containing sugar and vanilla flavour were analysed. The results revealed a reasonable amount of protein (5.00%), fat (5.49%), ash (0.90%) and carbohydrate (5.95%) in the plain cashew nut milk with high moisture content of 82.66%. Physicochemical analysis showed that the cashew kernel milk with only sugar content had higher sugar value of 14% and specific gravity of 1.06g/cm3 but low in pH (5.60) than other samples. Viscosity was higher for the plain milk (2.80Cp) with low acidity (0.04%) than other samples. The plain cashew nut milk sample contained appreciable quantities of calcium (4.75mg/100g), potassium (7.15mg/100g), iron (3.00mg/100g), magnesium (2.00mg/100g) and phosphorus (2.00mg/100g). The sensory analysis showed that the cashew kernel milk with only sugar incorporation was most acceptable for all sensory parameters and this is in correspondence to the total sugar content as this sample had more sugar as compared to others. The addition of sugar and vanilla flavour significantly (p<0.05) affected the pH, titratable acidity and sensory properties of cashew kernel milk. The incorporation of sweeteners in cashew kernel milk should be encouraged and the milk utilized by health conscious individuals so as to stabilize the cost of dairy milk.
VL  - 4
IS  - 1
ER  -

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Author Information

Emelike Nkechi Juliet Tamuno

Department of Food Science and Technology, Rivers State University, Nkpolu Oroworukwo, Port Harcourt, Rivers State, Nigeria
Akusu Ohwesiri Monday

Department of Food Science and Technology, Rivers State University, Nkpolu Oroworukwo, Port Harcourt, Rivers State, Nigeria

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Emelike Nkechi Juliet Tamuno, Akusu Ohwesiri Monday. (2019). Physicochemical, Mineral and Sensory Characteristics of Cashew Nut Milk. International Journal of Food Science and Biotechnology, 4(1), 1-6. https://doi.org/10.11648/j.ijfsb.20190401.11

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ACS Style

Emelike Nkechi Juliet Tamuno; Akusu Ohwesiri Monday. Physicochemical, Mineral and Sensory Characteristics of Cashew Nut Milk. Int. J. Food Sci. Biotechnol. 2019, 4(1), 1-6. doi: 10.11648/j.ijfsb.20190401.11

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AMA Style

Emelike Nkechi Juliet Tamuno, Akusu Ohwesiri Monday. Physicochemical, Mineral and Sensory Characteristics of Cashew Nut Milk. Int J Food Sci Biotechnol. 2019;4(1):1-6. doi: 10.11648/j.ijfsb.20190401.11

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@article{10.11648/j.ijfsb.20190401.11,
  author = {Emelike Nkechi Juliet Tamuno and Akusu Ohwesiri Monday},
  title = {Physicochemical, Mineral and Sensory Characteristics of Cashew Nut Milk},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {4},
  number = {1},
  pages = {1-6},
  doi = {10.11648/j.ijfsb.20190401.11},
  url = {https://doi.org/10.11648/j.ijfsb.20190401.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20190401.11},
  abstract = {Physicochemical and sensory characteristics of cashew nut milk were investigated. Cashew nut milk was produced and added with sugar and vanilla flavour at different proportions. The proximate and mineral composition of the plain cashew nut milk was analysed, as well as the physicochemical and sensory characteristics of the cashew nut milk containing sugar and vanilla flavour were analysed. The results revealed a reasonable amount of protein (5.00%), fat (5.49%), ash (0.90%) and carbohydrate (5.95%) in the plain cashew nut milk with high moisture content of 82.66%. Physicochemical analysis showed that the cashew kernel milk with only sugar content had higher sugar value of 14% and specific gravity of 1.06g/cm3 but low in pH (5.60) than other samples. Viscosity was higher for the plain milk (2.80Cp) with low acidity (0.04%) than other samples. The plain cashew nut milk sample contained appreciable quantities of calcium (4.75mg/100g), potassium (7.15mg/100g), iron (3.00mg/100g), magnesium (2.00mg/100g) and phosphorus (2.00mg/100g). The sensory analysis showed that the cashew kernel milk with only sugar incorporation was most acceptable for all sensory parameters and this is in correspondence to the total sugar content as this sample had more sugar as compared to others. The addition of sugar and vanilla flavour significantly (p<0.05) affected the pH, titratable acidity and sensory properties of cashew kernel milk. The incorporation of sweeteners in cashew kernel milk should be encouraged and the milk utilized by health conscious individuals so as to stabilize the cost of dairy milk.},
 year = {2019}
}

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TY  - JOUR
T1  - Physicochemical, Mineral and Sensory Characteristics of Cashew Nut Milk
AU  - Emelike Nkechi Juliet Tamuno
AU  - Akusu Ohwesiri Monday
Y1  - 2019/03/15
PY  - 2019
N1  - https://doi.org/10.11648/j.ijfsb.20190401.11
DO  - 10.11648/j.ijfsb.20190401.11
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 1
EP  - 6
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20190401.11
AB  - Physicochemical and sensory characteristics of cashew nut milk were investigated. Cashew nut milk was produced and added with sugar and vanilla flavour at different proportions. The proximate and mineral composition of the plain cashew nut milk was analysed, as well as the physicochemical and sensory characteristics of the cashew nut milk containing sugar and vanilla flavour were analysed. The results revealed a reasonable amount of protein (5.00%), fat (5.49%), ash (0.90%) and carbohydrate (5.95%) in the plain cashew nut milk with high moisture content of 82.66%. Physicochemical analysis showed that the cashew kernel milk with only sugar content had higher sugar value of 14% and specific gravity of 1.06g/cm3 but low in pH (5.60) than other samples. Viscosity was higher for the plain milk (2.80Cp) with low acidity (0.04%) than other samples. The plain cashew nut milk sample contained appreciable quantities of calcium (4.75mg/100g), potassium (7.15mg/100g), iron (3.00mg/100g), magnesium (2.00mg/100g) and phosphorus (2.00mg/100g). The sensory analysis showed that the cashew kernel milk with only sugar incorporation was most acceptable for all sensory parameters and this is in correspondence to the total sugar content as this sample had more sugar as compared to others. The addition of sugar and vanilla flavour significantly (p<0.05) affected the pH, titratable acidity and sensory properties of cashew kernel milk. The incorporation of sweeteners in cashew kernel milk should be encouraged and the milk utilized by health conscious individuals so as to stabilize the cost of dairy milk.
VL  - 4
IS  - 1
ER  -

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