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14

FRYING CHARACTERISTICS OF CASHEW SPLITS

R. BABY LATHA, P. NAGAPRABHA, K.K. BHAT and

SUVENDU BHATTACHARYA1

Central Food Technological Research Institute

(Council of Scientific and Industrial Research)
Mysore 570020, India

Accepted for Publication December 16, 2009

ABSTRACT

Split cashew kernels are subjected to frying at different temperatures

(140–180C) and time of frying (0–240 s), and different product attributes such
as color, texture and sensory attributes have been determined. The dominant
wavelength or hue of raw cashew sample is 593.2 nm, while it varies between
593.0 and 600.6 nm for fried samples. Brightness decreases due to frying,
while chroma increases markedly. The instrumental texture parameters are
characterized by indices like maximum force, firmness, energy for shearing,
engineering strain at shear failure and the number of major fractures prior to
complete shearing. Raw cashew shows higher maximum force values com-
pared with fried samples, while the latter exhibits brittleness as evidenced by
more number of major fractures prior to shearing compared with the raw
sample. The extent of brittleness depends on the conditions of the frying
process. Sensory assessments indicate that a frying temperature between 160
and 180C and frying time of 150–180 s produce fried cashew kernel splits of
acceptable quality.

PRACTICAL APPLICATIONS

Fried cashew is an important snack in the international market mostly for

its delicious taste and attractive soft texture. The present paper is focused on the
quality attributes of fried cashew splits with particular references to appearance/
color, texture and sensory evaluation such that the generated data and findings
are useful for the development of cashew nut-based fried products.

1
Corresponding author. TEL: 0821-2514874, 2513910; FAX: 0821 2517233; EMAIL: suvendu@
cftri.res.in

Journal of Food Process Engineering •• (2011) ••–••. All Rights Reserved.

© 2011 Wiley Periodicals, Inc. 1
DOI: 10.1111/j.1745-4530.2010.00586.x
2 R. BABY LATHA ET AL.

INTRODUCTION

Cashew is one of the important tropical tree crops and ranks second in
the international trade among the major edible nuts, namely hazelnuts (35%),
cashew nut (29%), walnuts (21%) and almonds (16%) (Nambiar et al. 1985).
Processing of cashew nut is the recovery of kernel from raw nuts by manual
or mechanical means. Processing consists of moisture conditioning, roasting,
shelling, drying, peeling, grading and packaging (Nambiar et al. 1985).
Cashew is the most popular nuts used by confectionery industry. Largest
proportion is utilized in nut salting. Confections, cake and cookies are formu-
lated with new and improved recipes which incorporate whole kernels as well
as pieces. Conditioning involves sprinkling of water on dried nuts to bring to
an optimum moisture level of 15–25%. Roasting makes the shell brittle. Two
important methods of roasting are drum roasting and oil bath roasting. Shelling
is usually done manually except in some units where hand- and leg-operated
shelling machines are used. The kernel is scooped out by means of a sharp
needle. After shelling, the kernels are dried to reduce the moisture content and
to loosen the adhering testa followed by manual peeling and grading of
kernels.
Brokens available in good quantity from cashew processing industries
sometimes undergo further processing to make them attractive to consumers.
One such product is fried splits of cashew kernel, although available literature
on the changes during frying is scarce. Frying can be considered as a process
where simultaneous transfer of heat and mass occurs usually in a short span of
time (Moreira et al. 1995; Bhat and Bhattacharya 2001). Such an investigation
would not only improve our understanding on the cashew products but can also
predict a suitable condition for conducting frying operation. Hence, scope
exists to study the changes in split cashew kernels with particular reference to
quality attributes like appearance/color and texture.
The processing of cashew nut is mostly performed manually, particularly
the shelling operation. Invariably, a good proportion of cashew kernels give
rise to brokens due to the delicate soft integrity of the kernel. A minimum
of 15% brokens are produced while removing testa. Among the brokens, split
cashew in the form of approximately half of a kernel is present as a prominent
by-product of cashew processing industries. It is obvious that appropriate
utilization of cashew splits are required to make cashew processing profitable.
The degree of frying plays a major role in determining the sensory quality
and attributes such as aroma, color, texture and taste of the product. The split
kernels can be utilized after frying to make the resulting product more attrac-
tive in terms of texture and taste compared with raw cashew. Although a
small proportion of split cashew is fried and mostly sold in the local market,
it is hardly a commodity of international trade. Furthermore, the appropriate
 FRYING CHARACTERISTICS 3

conditions of frying varies widely in such small processing sectors such that
the finished products also show inconsistent quality of which appearance/color
is the most critical one, as the over-fried dark-colored samples fetch poor
return to the processor. In addition, the importance of textural attributes can
not be ignored as the consumers expect a soft-textured, brittle or crispy cashew
product. Ali et al. (2002) modeled the kinetics of color change in hazelnuts
during air roasting. They observed that among the color parameters, the Hunter
color parameter L (meaning lightness or brightness and is obtained from the
ratio of light it reflects compared with the incident light) had the highest
sensitivity toward the change in time and temperature of roasting. Thus, L
value of ground hazelnuts was used to monitor the color change during
hazelnut roasting. The change in color was modeled as a first-order process
due to its greater simplicity. The textural changes in hazelnuts were repre-
sented by the fracture force obtained from compression tests for raw and
roasted hazelnuts (Ali and Cronin 2004).
The objectives of the present research are to determine the (1) instrumen-
tal color and texture during frying of cashew splits; and (2) sensory assessment
of fried products and standardization of the process of frying of split cashew
kernels.

MATERIALS AND METHODS

Materials
The split cashew kernels were procured from Kerala State Cashew
Development Corporation, Kollam, Kerala, India. They were cleaned manu-
ally to remove adhering dust, sand and red outer skin. The moisture and
fat content, as determined by following AOAC (1980) methods, of cashew
splits were 6.1 and 70.2%, respectively (fat-free dry basis). The average
thickness of cashew splits was 3.36 ⫾ 0.39 mm. The frying trials of splits
were conducted by using refined sunflower oil that was procured from a
local super market.

Methods

Frying. Cashew split kernels were fried in refined sunflower oil, main-
tained at different temperatures (140, 160 and 180C) for different intervals
of time (15–240 s) using a material-to-oil ratio of 1:10. Temperature was
recorded by employing a digital thermometer into the hot oil, and the tem-
perature of oil was controlled up to a deviation of ⫾2C by circulation of oil.
At the end of specified frying times, samples were taken out of hot oil followed
4 R. BABY LATHA ET AL.

by packing and sealing in dark polyethylene pouches. These sample packets

were cooled quickly in a cold room, maintained at a temperature of about 2C,
with fan until they attained room temperature (about 25C). It took 4.5–6 min
for the fried samples to reach the room temperature; the time for cooling was
higher than that for frying (up to 240 s).
The process of frying was repeated twice with fresh oil and fresh samples
of cashew splits, and target parameters like color and textural attributes were
determined. Nonuniformity of cashew splits was reduced by initially taking
uniform mass of samples followed by selecting nearly uniform thickness of
splits.

Color. The color of raw and fried cashew splits was determined by
employing a colorimeter (Model # LABSCAN XE, Hunter Associate Labora-
tory, Reston, VA). The light source or illuminant employed for color measure-
ment was D65 which is average daylight having a color temperature of
6,500 °K. The view angle, meaning the solid cone angle, used for measure-
ment was the standard observer of 10°. A port size of 18 mm was used, while
the visible range of 400–700 nm was employed. The data were obtained in
terms of Y (brightness), and xy values (chromaticity coordinates) as per the
Commission Internationale de I’Eclairage (CIE) method (Hutchings 1994) to
obtain dominant wavelength or hue, and chroma or purity. Five readings were
taken each time and reported as mean and standard deviation (SD).

Texture. Texture of cashew splits was determined by employing the

shearing attachment (Werner–Bratzler) to a universal texture measuring
system (Model #TAHD, Stable Micro Systems, Surrey, UK). The crosshead
speed of 1 mm/s was used along with a 49 N load cell. The samples were
sheared until complete failure, and the resultant force–deformation curves
were analyzed to obtain maximum force, firmness, energy for shear, number
of major fracture and strain at the major fracture prior to complete shearing.
The maximum force at yield point was reported as the force associated with
the development of the first failure in sample during shearing. The number of
major fractures showing a decrease in force values by ⱖ1 N was counted (Ravi
et al. 2007) which was considered as brittleness. The firmness is the slope
of the initial linear portion of the force–deformation curve, and denotes the
toughness of a sample; the force–time curve was converted to the force–
deformation curve by considering the crosshead speed during shearing. The
energy needed for shearing a cashew split was obtained from the area of
force–deformation curve until the point of failure. The corresponding engi-
neering strain was obtained from the ratio of the heights of the sample at
failure and at the beginning of experiment. Five samples were tested each time
and the whole experiment was repeated twice.
 FRYING CHARACTERISTICS 5

Sensory Assessment. Fried cashew bits were subjected to sensory evalu-

ation by a trained panel of nine members. The samples were evaluated for
color, oily appearance, texture and aroma on a 9-point scale in which the score
1 represents cream color, very low oily appearance, very soft texture and
raw cashew aroma. End of the scale (score 9) represents dark brown color,
highly oily appearance, very brittle texture and burnt or over-fried aroma. The
samples fried at different temperatures and time intervals were evaluated by
the members of the panel and the mean scores were reported.

Statistics. The response functions (instrumental textural and color

parameters, and sensory attributes) were approximated by a second-degree
polynomial with linear, quadratic and interaction effects using the method of
least squares (Little and Hills 1978). The coefficients of the polynomials in the
actual level of variables were used to generate 3-D response surface plots
(Bhattacharya and Prakash 1994) to aid in visualization of the effects of frying
time and temperature. The extent of suitability of these curve fittings was
reported in terms of multiple correlation coefficients (r) and examined the
significance of r values at a probability (P) of 0.01. The deviations in experi-
mental results were reported in terms of coefficient of variations which is equal
to SD divided by arithmetic mean, and were expressed as percent basis.

RESULTS AND DISCUSSION

Color
The CIE color parameters such as brightness, hue or dominant wave-
length and chroma of cashew splits during frying are shown in Figs. 1–3,
respectively. The second-degree polynomials used to draw instrumental color
and texture response functions show high multiple correlation coefficients
(0.83 ⱕ r ⱕ 0.94, P ⱕ 0.01) indicating the suitability of these empirical equa-
tions to draw these 3-D graphs.
The brightness is an indication of the extent of light reflected compared
with incident light. The raw cashew has a brightness of 31.2 ⫾ 2.7% meaning
that the sample is moderately bright possibly due to the smooth outer surface
in addition to the presence of surface oil. The fried cashew has the brightness
values between 7.0 and 30.5%, and is a function of both time and temperature
of frying (Fig. 1). An increase in the time of frying markedly decreases the
brightness of the samples particularly when a low frying temperature such
as 140C is employed. The lowest brightness is associated with the highest
temperature–time combination. In the case of hot air roasting of cashew
kernels, Wanlapa and Jindal (2006) had observed a linear decrease in the
6 R. BABY LATHA ET AL.

FIG. 1. BRIGHTNESS OF CASHEW SPLITS AT DIFFERENT TIMES AND FRYING

TEMPERATURES

FIG. 2. CHROMA OF CASHEW SPLITS AS A FUNCTION OF DIFFERENT TIMES AND

FRYING TEMPERATURES
 FRYING CHARACTERISTICS 7

FIG. 3. HUE OR DOMINANT WAVELENGTH OF CASHEW SPLITS AT DIFFERENT TIMES

AND FRYING TEMPERATURES

lightness index (L*) with time and temperature of roasting with a dominating
effect of the latter variable. On the contrary, fried cashew splits in the present
study show a curvilinear decreasing trend.
The other CIE parameter chroma is an indication of the own color of the
sample. The chroma of raw and fried cashew splits are 23.1 and between 23.6
and 47.0%, respectively (Fig. 2). Chroma of fried cashew samples increases in
a linear manner with time and temperature. The lowest and the highest chroma
values are thus obtained with the lowest and highest time–temperature com-
binations. It is possible that Maillard reaction is the main cause of the change
in chroma values as low moisture content of cashew and high frying tempera-
ture helps such a reaction. Moss and Otten (1989) indicated that color devel-
opment of peanuts is due to nonenzymatic browning reactions and the chance
of enzymatic browning is low as food enzymes become inactivated at high
temperatures (>100C).
The hue is an indication of the dominating wavelength that is reflected
by the sample to provide the physiological sensation of color to the eyes of
the observer. Hue of raw cashew splits is 593.2 nm, and between 593.0 and
600.6 nm for fried samples, meaning that raw samples possess a dull orange
color, while the fried samples are dull reddish-orange in appearance. An
8 R. BABY LATHA ET AL.

increase in temperature of frying generally increases the hue or dominant

wavelength, indicating that the color of the samples shifts toward red colora-
tion during frying (Fig. 3).
The general conclusion that can be derived from the data on color
changes is that brightness decreases during frying so that the fried samples
appear as paler samples while the samples’ own color increase markedly.
Simultaneously, the yellowish-white tinge present in the raw samples dis-
appears to offer a reddish coloration in the fried samples.

Texture
Shearing of the samples offers an insight about the fracture and failure
characteristics of cashew splits to some extent imitate the eating pattern when
using the frontal teeth. A sample graph (Fig. 4) shows the force–time relations
during shearing of raw and fried cashew samples. Raw cashew offers high
shearing force compared with fried samples, without exhibiting any major
fracture/failure (or only one minor fracture) prior to shear failure. It means that
raw cashew possesses a mushy textural characteristic rather than exhibiting
brittle or fragile attributes. On the other hand, fried cashew shows lower force
for failure compared with raw samples, and shows many fractures before being
completely sheared into two pieces. Hence, frying of cashew splits makes the

FIG. 4. SAMPLE FORCE–TIME CURVE OF RAW AND FRIED CASHEW SPLITS

DURING SHEARING
Coefficient of variations (CV) of experimental points: 0.9–7.9% for raw cashew and 2.3–18.6%
for fried sample.
 FRYING CHARACTERISTICS 9

FIG. 5. SHEARING FORCE OF CASHEW SPLITS AT DIFFERENT TIMES AND

FRYING TEMPERATURES

sample softer in addition to inducing brittleness in the samples. Obviously, the

extent of softness and brittleness depends on the conditions of the frying
process.
The force at yield point is higher for raw samples (17.8 ⫾ 3.4 N) com-
pared with that for fried ones (9.2–16.9 N). It decreases with an increase in
time of frying (Fig. 5). Possibly, the native structure of cashew is damaged
during frying to make the fried product less soft. Similarly, the energy for
shearing for raw cashew (14.8 mJ) is higher compared with that of fried
samples (1.7–12.3 mJ) (graph not presented), indicating that the fried samples
require less energy for fracturing cashew splits into several pieces. The firm-
ness of raw samples (12.3 N/mm) is lower compared with fried samples
(13.1–25.7 N/mm). No clear trend for firmness of fried sample has been
observed with temperature or time of frying (Table 1). It is possible that
firmness measured under the shearing mode may not be a good index to judge
the texture of cashew samples.
The engineering strain at shear failure means the extent of deformation
the sample can withstand before exhibiting a shear failure. The strain values of
fried cashew splits are between 10.2 and 19.0% and depend on frying time and
 10

TABLE 1.
COLOR AND TEXTURE PARAMETERS OF CASHEW SPLITS AT DIFFERENT TIMES AND FRYING TEMPERATURES

Temperature Time (s) Brightness Chroma Hue (nm) Shearing Energy for Firmness Strain (%) Number of major
(C) (%) (%) force (N) shear (mJ) (N/mm) fractures (–)

Raw cashew 31.2 ⫾ 2.7 23.1 ⫾ 0.2 593.2 ⫾ 0.9 17.8 ⫾ 3.4 12.3 ⫾ 1.3 14.8 ⫾ 2.6 27.6 ⫾ 3.2 0⫾0
sample
140 30 30.5 ⫾ 2.1 23.6 ⫾ 1.2 593.0 ⫾ 0.3 16.9 ⫾ 1.6 12.3 ⫾ 1.4 19.1 ⫾ 2.2 19.0 ⫾ 1.9 0.9 ⫾ 0.4
140 60 26.6 ⫾ 1.3 26.9 ⫾ 1.3 594.3 ⫾ 1.3 15.3 ⫾ 1.0 7.2 ⫾ 1.0 20.7 ⫾ 4.7 15.2 ⫾ 0.6 2.0 ⫾ 0.0
140 120 23.7 ⫾ 1.1 30.6 ⫾ 3.3 595.2 ⫾ 0.4 14.4 ⫾ 0.5 2.9 ⫾ 0.4 19.0 ⫾ 3.3 14.3 ⫾ 1.2 2.6 ⫾ 0.5
140 180 18.9 ⫾ 2.1 34.2 ⫾ 2.7 596.4 ⫾ 0.9 11.5 ⫾ 0.9 2.3 ⫾ 0.8 21.3 ⫾ 2.5 12.9 ⫾ 0.8 2.8 ⫾ 0.6
140 240 13.9 ⫾ 0.6 36.1 ⫾ 1.9 595.4 ⫾ 0.7 9.2 ⫾ 1.6 2.5 ⫾ 0.3 25.7 ⫾ 1.5 12.4 ⫾ 0.3 3.8 ⫾ 0.5
160 30 21.4 ⫾ 0.9 27.2 ⫾ 2.6 594.3 ⫾ 1.2 16.0 ⫾ 0.6 6.4 ⫾ 0.2 16.7 ⫾ 2.7 14.2 ⫾ 1.1 0.4 ⫾ 0.1
160 60 19.4 ⫾ 1.4 29.8 ⫾ 3.2 595.0 ⫾ 0.2 15.5 ⫾ 1.5 4.8 ⫾ 0.5 15.1 ⫾ 1.5 13.2 ⫾ 0.9 2.0 ⫾ 0.3
160 90 17.8 ⫾ 0.9 36.6 ⫾ 2.8 597.1 ⫾ 0.5 12.9 ⫾ 0.9 2.9 ⫾ 0.7 18.6 ⫾ 0.3 11.4 ⫾ 1.6 2.1 ⫾ 0.5
160 120
R. BABY LATHA ET AL.

14.9 ⫾ 1.0 42.0 ⫾ 1.9 597.4 ⫾ 0.9 13.9 ⫾ 2.0 2.6 ⫾ 1.0 15.4 ⫾ 1.6 10.6 ⫾ 0.9 1.9 ⫾ 0.3
160 240 11.3 ⫾ 1.9 42.5 ⫾ 1.8 597.6 ⫾ 0.8 13.3 ⫾ 0.6 2.5 ⫾ 0.5 14.4 ⫾ 2.5 10.5 ⫾ 0.8 2.3 ⫾ 0.5
180 15 14.9 ⫾ 0.9 39.5 ⫾ 4.2 600.6 ⫾ 1.1 14.9 ⫾ 1.8 5.3 ⫾ 0.5 17.8 ⫾ 3.2 13.4 ⫾ 1.0 0.5 ⫾ 0.2
180 30 10.3 ⫾ 0.3 39.5 ⫾ 3.5 596.2 ⫾ 1.4 15.1 ⫾ 1.1 3.9 ⫾ 0.4 20.2 ⫾ 2.1 12.1 ⫾ 1.3 1.1 ⫾ 0.3
180 60 8.6 ⫾ 0.6 41.6 ⫾ 1.3 596.6 ⫾ 0.9 14.7 ⫾ 0.9 4.1 ⫾ 0.7 14.1 ⫾ 2.5 13.5 ⫾ 0.6 0.8 ⫾ 0.3
180 90 8.3 ⫾ 0.4 47.0 ⫾ 1.2 597.8 ⫾ 1.2 13.4 ⫾ 1.6 1.7 ⫾ 0.3 16.8 ⫾ 1.3 10.2 ⫾ 1.6 1.7 ⫾ 0.2
180 120 7.0 ⫾ 0.7 46.6 ⫾ 2.7 598.0 ⫾ 2.2 13.9 ⫾ 0.9 2.3 ⫾ 0.8 13.1 ⫾ 1.6 11.0 ⫾ 0.7 1.5 ⫾ 0.1

Values are reported as mean ⫾ standard deviation (SD).

 FRYING CHARACTERISTICS 11

FIG. 6. ENGINEERING STRAIN OF CASHEW SPLITS AT DIFFERENT TIMES AND

FRYING TEMPERATURES

temperature. At a low frying temperature like 140C, strain at failure decreases

as frying time increases, while at a high temperature like 180C, it is marginally
affected by frying time (Fig. 6).
The number of major fractures are associated with a significant fall of
force values by more than 1 N during shearing/compression (Mazumder et al.
2007; Ravi et al. 2007). Hence, a highly brittle sample readily exhibits many
such major fractures prior to actual failure by shearing. The raw split samples
hardly show any major fractures before complete shearing, while fried cashew
splits show up to four fractures. These values signify that fried cashew is more
brittle than the raw ones; possibly, the former is more appealing to the con-
sumers as a ready-to-eat snack having adequate crisp texture. An increase in
time of frying increases the number of major fractures markedly and this
desirable feature is prominent when fried at a lower temperature like 140C
(Fig. 7).

Sensory Attributes
The sensory assessment of the fried samples has been conducted in terms
of color, oily appearance, texture and aroma. The sensory panel feels that the
12 R. BABY LATHA ET AL.

FIG. 7. NUMBER OF MAJOR FRACTURES OF CASHEW SPLITS SUBJECTED TO FRYING

AT DIFFERENT TIMES AND FRYING TEMPERATURES

first two attributes should be as low as possible, while the last two attributes
should be high enough to be acceptable as a desirable attractive product.
The sensory color of samples (Fig. 8) increases with the time of frying
and sensory panel is unable to differentiate among the samples that have been
fried at different temperatures. Samples fried for more than 180 s have a mean
score of more than 6 that is indicative of darkening of sample. As dark-colored
samples are not a desirable feature for a white product like cashew, the time
of frying may be kept at 180 s or even lower.
The oily appearance is indicative of adhering surface oil of fried samples.
A low oily appearance of a score below 5 has been suggested by the panelists
to be an acceptable fried sample. Frying at a low temperature like 140C
linearly increases the oily appearance with time of frying, and very high scores
(>8) are obtained for samples fried for a longer duration. Therefore, frying at
140C does not yield acceptable products, whereas frying at 160 and 180C for
180 s has been found to result in low scores for oily appearance.
Sensory texture score increases with time of frying, but for samples fried
at 140 and 160C, the scores attain a plateau at the last phase of frying. Cashew
splits fried for more than 180 s at 180C have significantly higher scores for
texture probably due to increased brittleness. Considering a score of 5 as the
 FRYING CHARACTERISTICS 13

9 9
Color Oily appearance

6 6

3 3
140
160
180
0 0
Sensory 0 100 200 300 0 100 200 300
score

9 9
Texture Aroma

6 6

3 3

0 0
0 100 200 300 0 100 200 300

Frying time (s)

FIG. 8. SENSORY SCORE OF CASHEW SPLITS AT DIFFERENT TIMES AND FRYING

TEMPERATURES

minimum acceptable score, the time required is ⱖ180 s at frying temperatures

of 140 or 160C. Aroma also increases with frying time and a score ⱖ5 can be
achieved when frying time is ⱖ180 s. However, considering adverse effect of
longer frying time on color, it is not desirable to extend the frying time beyond
180 s. The overall conclusion that can be obtained from the sensory assess-
ments is that, employing a temperature range of 160–180C and frying for
150–180 s produce fried cashew kernel splits of acceptable quality.

CONCLUSIONS

Split cashew kernels have been subjected to different frying temperatures

and time intervals. Color, as determined in terms of hue, chroma and bright-
ness, is markedly affected by frying process; hue and chroma increase with
temperature and time of frying, whereas brightness decreases. Raw cashew
possesses a nonbrittle texture, while fried samples show several fractures
before being completely separated by shearing. Frying of cashew splits
reduces the force required for fracturing in addition to inducing brittleness in
the samples. Sensory assessment of this fried cashew splits shows that the
14 R. BABY LATHA ET AL.

acceptability of the products decreases with increase in temperature and time

of frying. Hence, fried cashew splits at optimum time–temperature combina-
tion can be used in formulating new products.

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