Development of Cashew Nut Milk to Promote the Utilization of Decayed Seed of Community Enterprises in Amphoe Tha Plaa

Abstract

This research study investigated 1) develop a standard recipe for cashew milk, 2) consumer’s acceptance of the developed cashew milk and product packaging, and 3) study the shelf-life of cashew milk products. The study began with examining standard recipes of almond milk and evaluating the sensory properties conducted by 5 experts. The results showed that the recipe A02 obtained the highest score of 7.7, which was at a high satisfaction level. The recipe was then developed for cashew milk recipes with two different methods, i.e. immersion and boiling. Based on the sensory tests by 5 experts at three repeated evaluation time points, the cashew milk with immersion method gained the score of 7.98, which was at a high satisfactory level. The recipe was later evaluated in terms of sensory properties by 100 respondents using 5 Point Hedonic Scaling Test for determining the acceptance of the product. It was found that the cashew milk with immersion method received a high acceptance with the score of 4.34, showing no significant difference from that by the experts.Regarding the acceptance of the packaging by 30 respondents using 5 Point Hedonic Scaling Test for determining the acceptance found that Packaging A12 was found the most acceptancewith the score of 4.30. The pasteurization analyses of the cashew milk in a CC bottle kept at a refrigerator were performed. Total bacteria, yeasts and molds were assessed in terms of viable colony counts according to Total Plate Count Multiple Tube Method, found that the cashew milk in a CC bottle can be stored in a refrigerator at 4˚C for 15 days.