A scientist in the Directorate of Cashew Research, under ICAR, Puttur, in Dakshina Kannada district of Karnataka, has developed a liquid sweetener from cashew apple.
| Photo Credit: Special Arrangement
Directorate of Cashew Research (DCR), under the Indian Council of Agricultural Research, Puttur in Dakshina Kannada district of Karnataka, has developed a liquid sweetener (liquid jaggery) from cashew apple.“The development of liquid sweetener from cashew apple is a major breakthrough in cashew research. It is first of its kind,” said J. Dinakara Adiga, Director, DCR.Jyoti Nishad, Scientist, Food Technology, DCR developed the liquid jaggery. She said that the product has functional properties and high anti-oxidant activity. It has various minerals like potassium, zinc and iron, and is high in soluble fibre. The cashew apple sweetener can be used in place of honey. The unique sugar profile makes it a potential candidate in bakery and confectionery industries.
Jyoti Nishad, Scientist, Food Technology, ICAR- DCR, Puttur developed the liquid sweetener from cashew apple.
| Photo Credit:
