THE DEVELOPMENT OF CASHEW NUT MILK TO TABLETS

Abstract

A study and development of cashew nut milk processing to tablets was to resolvethe problem of cashew nut cracking caused by the low-cost production process, to prolongthe life, and to facilitate transportation. The objectives were 1) to examine the standardformula used for processing cashew nut milk to tablets and 2) to investigate the consumer
satisfaction of cashew nut milk tablets. Five formulas of cashew nut powder, producedfrom cashew nut milk, for tablets processing were investigated by using a spray dryer SD01, inlet air temperature 240 °C and outlet air temperature 90-93 °C. The most acceptableformula was sample C04, which was boiled pasteurized milk with a 0.4% concentration andusing 6.67% of Maltodextrin to gain 19.67% powder. Four formulas were then developedand pelletized into cashew nut milk tablets, using a pellet extruder with a maximum manual force of 15KN. Each tablet was 1.5 mm in diameter and 2.37 mm. thick in average. The consumer acceptability of the four formulas was examined. The results of consumer satisfaction towards cashew nut milk tablets was achievedby applying Randomized Complete Block Design (RCBD) and the 9-Point Hedonic ScaleTest. It revealed that the CM02 formula product, consisting of cashew nut milk powder at
50.00%, icing sugar at 33.33%, and corn flour at 16.67% gained the highest liking scores for color, scent, and taste with statistical significance (p≤0.05).