Clarificación combinada y evaluación sensorial de jugo de marañón (Anacardium occidentale L.)

Objective. Obtain clarified cashew juice, in order to sensorially evaluate clarified and optimized juice and establish chemical differences between the integral and the clarified juice. Materials and methods. The pseudo fruits were manually separated from the nut and were selected and washed, then scalded and the juice was extracted. The natural juice and the most accepted one were chemically characterized. Juices submitted to sensory evaluation (acceptance) with a 9-point hedonic scale and a test system for 30 tasters. A three-level factorial design combined with response surface methodology was used. The chemical characteristics of juices were analyzed by Levene�Ls test for homogeneity of variances and T-Student test for comparison of means for independent samples. Results. The evaluated juices displayed no statistically significant differences (p.0.05, p.0.01), but the highest percentage of acceptance was for the juice treated with 0.20% w/v RapidaseR CX and 14.27 hours at 30oC, differences were statistically significant for pH, ��Brix, reducing sugars and ascorbic acid (p.0.05), furthermore, the content of ascorbic acid was significantly reduced by 41.01% compared to the initial juice. Conclusions. The clarified juice with high vitamin C content, obtained by enzymatic treatment, is a way of agro-industrial use of the pseudo fruit, having been accepted for consumption, and non-astringent, with good flavor, aroma, by treatment with 0.20% w/v RapidaseR CX and 14.27 hours at 30��C.Objetivo. Obtener jugo clarificado de maranon, evaluar sensorialmente jugos clarificados optimizados y establecer diferencias quimicas entre el jugo integral y el clarificado. Materiales y metodos. Los pseudofrutos se separaron manualmente de la nuez, fueron seleccionados y lavados, luego se realizo escaldado y extraccion del jugo. El jugo integral y el de mayor aceptacion fueron caracterizados quimicamente. Los jugos se evaluaron sensorialmente (aceptacion) con una escala hedonica de 9 puntos y una prueba de ordenamiento por 30 catadores. Se empleo un diseno factorial de tres niveles combinado con la metodologia de superficie de respuesta; las caracteristicas quimicas de los jugos se analizaron por prueba de homogeneidad de varianzas de Levene y la prueba T-Student de comparacion de medias para muestras independientes. Resultados. Los jugos evaluados sensorialmente no presentaron diferencias estadisticas significativas entre si (p.0.05, p.0.01); sin embargo el mayor porcentaje de aceptacion fue del tratamiento 0.20% p/v RapidasaR CX y 14.27 horas a 30oC, se presentaron diferencias estadisticas significativas para las variables pH, ��Brix, azucares reductores y acido ascorbico (p.0.05); ademas, el contenido de acido ascorbico se redujo notablemente en un 41.01% con respecto al jugo inicial. Conclusiones. El jugo clarificado con alto contenido de vitamina C, obtenido por tratamiento enzimatico, constituye una forma de aprovechamiento agroindustrial del pseudofruto, teniendo aceptacion para su consumo y sin presentar astringencia, con buen sabor, aroma, mediante tratamiento 0.20% p/v RapidasaR CX y 14.27 horas a 30oC