This work aimed to study the physicochemical changes occurring in cashew apple (Anacardium occidentale L.) juice with high pulp content in various stages of the industrial process. The acidity and ascorbic acid contents were found to decrease progressively along the process, presenting their lowest values in the pasteurization stage. Folic acid content was highest in the juice homogenizing stage. Reducing and non-reducing sugars, as well as pH values remained constant throughout the process.
Anacardium occidentale L.; physicochemical characterization; nutritional value; industrial processing
