Influence of baking temperature on the extractable polyphenols and non-extractable polyphenols from cashew apple (Anacardium occidentale L.) cookies

Cashew apples (Anacardium occidentale L.) are primarily cultivated for their nuts and often have their pseudofruit dumped on the ground. The pseudofruit accounts for 90% of the total fruit, with 85-90% consisting of water. The residue after water removal shows the fruit to have around 20-60% dietary fibre (df), which may have bound polyphenols attached to the fibre network. Decoction at 90°C has been reported to release bound polyphenols and increase the ratio of extractable polyphenols (EPP)...