Year: 2026 | Month: June | Volume 16 | Issue 1
Development of Breads from Convective Hot Air Dried Cashew Apple Flour and its Quality Evaluation
Sukanya Shivaji Yadav1
Shrikant Baslingappa Swami1* and S.P. Salvi2
DOI:June
Abstract:
The perishable cashew apple generates high amount waste residues and the wastage rate exceeds about 90% of production in India. Economic and efficient methods for handling and processing could help facing this problem through processing and transformation into good quality attractive products with extended shelf life. Baked products are good carrier for fibre enrichment, since they have become indispensable part of our life and are ideal for supplementation due to palatability, compactness, convenience and long shelf life of the product and being widely consumed by every individual irrespective of age. The bread was prepared from refined wheat flour and dried cashew apple flour composite as C1 (95:05%), C2 (90:10%), C3 (85:15%), C4 (80:20), C5 (75:25). The moisture content (33.270±0.02%), fat (2.160±0.01%), protein (5.170±0.01%), ash (0.375±0.03%), fiber (2.150±0.03%), and carbohydrate (57.100±0.04%) respectively among the treatments. The colour and appearance, flavour, texture, taste and overall acceptability of dried cashew apple flour composite as 95:05%, 90:10% 85:15%, 80:20%, 75:25% varied significantly. The breads of treatment C1 i.e.95:05%. Refined wheat flour and cashew apple flour had obtained significantly higher score in all sensory attributes.
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