Cashew Apple Chips

Abstract

This study aimed to select the most suitable ripeness of cashew apple for processing chips. Data were gathered using the Hedonic Scale for Sensory evaluation utilizing 15 evaluators through physical observation and laboratory tests. The following were the finding revealed in the study: Slightly ripe cashew apple produced dilated, light green, and crunchy chips and strongly like as to appearance, color, texture, aroma, mouthfeel and taste; Ripe cashew apple produced constricted, yellow and less crunchy and strongly like as to color, aroma and taste moderately ripe for mouth feel and slightly like for appearance and texture; Overripe cashew apple produced constricted, golden brown and least crunchy and strongly like for aroma and taste moderately like for color and mouthfeel and slightly like for appearance and texture; and The microorganism has not controlled the fact that the sample submitted for laboratory test was not newly produced due to in availability of cashew apple is from February to May while the last test was last August 8, 2018.