Sensory Evaluation of Value Added Products of Cashew (Anacardium occidentale L.) Apple

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Descriptive experimental design shows significant sensory differences in value added products of cashew apple.

The 10% cashew apple powder cookie was rated most acceptable, indicating strong preference.
Significant differences (P=0.05) in sensory attributes like texture and aroma were found among samples.
Samples were analyzed using a 9-point hedonic rating scale and Kruskal-Wallis test for acceptability.
Cashew apple products demonstrate potential for increased food value, reducing waste from this nutritional resource.

Sangma et al. (2025) studied this question.

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