JAM FROM CASHEW APPLES : MIXED JAM
The composition of mixed jam from cashew apple and pineapple were studied. It was found that the ratio of cashew apple : pineapple = 1.5:2 received the highest consumer preference. However, the pectin from the cashew apple itself was not enough to provide good gel in the jam. Additions of 0.4% both pectin and citric acid enhanced gel forming and taste. From sensory evaluation, it was found that most Thai tasters liked jam to be sour with the pH should not more than 3. The protein in the jam mostly came from cashew apple which may cause browning problem in the product.
Trongpanich, K. and Hiraga, C. (1992). JAM FROM CASHEW APPLES : MIXED JAM. Acta Hortic. 321, 864-870