Sensory Characterizations and Optimization of Cashew Apple Jam Formulations Using Baobab Powder as a Source of Pectin

Cashew processing in Côte d’Ivoire focuses only on the cashew nut, to the det- riment of the apple. Only a very small proportion of the apple is processed into juice. The aim of this work is to enhance the value of cashew apples by trans- forming them into jam. Specifically, the aim was first to characterize the sen- sory properties of cashew apple jam formulations using baobab powder as a source of pectin and then to optimise the formulations. A Box-Behken design with pH, Sugar, and Baobab as...