RESEARCH ON THE PROCESS OF MAKING CINNAMON FLAVORED CASHEWS

Abstract

The study of incorporating cinnamon into cashew nuts can be seen as a new step in our cashew industry when it is possible to bring a medicine into cashew nuts without losing the main sensory values ​​of the kernel, and at the same time possible add more pharmacological values. The results showed that the time and temperature of cashew kernel drying greatly affected the quality of the product. Depending on the different stages, different humidity will be needed, in general, when drying at 80^oC for 7 hours, it will achieve the ideal humidity for the stage that needs the highest humidity and will gradually dampen when extending the drying time. With the ratio of 4% pure cinnamon powder, 94% sugar and 2% salt, it will create the best spice mix for the best seasoning. This mixture when mixed with cashew kernels in proportion 1: 2,4 will make the final product.