Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Studies on Physical and Bio-Chemical Analysis of Value Added Products Developed from Tamarind Pulp


Affiliations
1 College of Agricultural Engineering, Madakasira, Anantapuram (A.P.), India
2 College of Food Science and Technology (A.N.G.R.A.U.), Chinnarangapuram, Pulivendula, Kadapa (A.P.), India
     

   Subscribe/Renew Journal


Tamarind is an evergreen crop grown in arid and semi-arid regions of India. It is also called as “Indian Date” from the date like appearance of dried pulp. The fruit is good source of calcium, phosphorus, iron and vitamins and also contains small amounts of vitamin A and C. Processing increases shelf-life of fruit and apart from increasing value. It also increases income to growers and processors. An attempt was made to use tamarind pulp for preparation of value added products from tamarind pulp like tamarind jam in the ratio of 1:2 (pulp: sugar), tamarind sauce in the ratio of 1:0.8:0.4 (Pulp: Sugar: Water) and tamarind squash in the ratio of 1: 0.06: 3.3: 1.6 (Pulp: Mint juice: Sugar: Water). In the present study, ripe tamarind fruit was analysed for various physical properties of tamarind fruit like length, width, thickness, geometric mean diameter, surface index and surface index and surface area were found to be 62.51 mm, 16.54 mm, 10.15 mm, 21.93 mm, 0.35 and 1510.11 mm2, respectively.Value added products were analysed for bio-chemical characteristics like titratable acidity, pH, reducing sugar, fat, moisture, total soluble solids, carbohydrates, crude protein, crude fibre, ash content, etc Changes in the bio-chemical constituents of the value added products were studied. Tamarind possesses great potentials for making jam, sauce, squash and other products and is safe for human consumption. Further development of these value added products from tamarind pulp to an industrial status was recommended.

Keywords

Tamarind, Value Added Products, Physical Characteristics, Bio-Chemical Characteristics, Moisture Content, Ash Content.
Subscription Login to verify subscription
User
Notifications
Font Size


  • AOAC (1965). Official methods of analysis. Association of Official Analytical Chemists,Washington. D.C., U.S.A.
  • AOAC (2000). Official methods of analysis. Association of Official Analytical Chemists, Washington. D.C., U.S.A.
  • AOAC (2005). Official methods of analysis, Association of Official Analytical Chemists, Washington. D.C., U.S.A.
  • AOAC (2009). Official methods of analysis,Association of Official Analytical Chemists, Washington. D.C., U.S.A.
  • Archana, P. and Laxman, K. (2015). Studies on preparation and storage of tamarind squash. J. Spices & Aromatic Crops, 24 (1) : 37–42.
  • Hedge, J. E. and Hofreiter, B. T. (1962). In carbohydrate chemistry, 17 (Eds. Whistler R. L. and Be Miller, J. N.), Academic Press, NEW YORK, U.S.A.
  • Ishola, M. M., Agbaji, E. B. and Agbaji, A. S. (1990). A chemical study of Tamarindus indica fruit grown in Nigeria. J. Sci. & Food Agric., 5 (1) : 141-143.
  • Jimoh, S.O. and Onabanjo, O.O. (2012). Potentials of Tamarindus indica (Linn) in jam production. J. Agric. & Soc. Res., 12 (2) : 198- 203.
  • Karpoora, Sundara Pandian N., Dhananchezhiyan, P. and Parveen, S. (2013). Physical and engineering properties of tamarind fruit. Internat. J. Sci. Engg. & Technol., 2 (11) : 1083-1087.
  • Kotecha, P.M. and Kadam., S.S. (2003). Studies on browning in tamarind pulp during storage. J. Food Sci. & Technol., 40 (4) : 398-399.
  • Lowry, O.H., Rosebrough, N.J., Farr, A.L. and Randall, R. J. (1951). Estimation of protein. J. Biological Chem., 193 : 265.
  • Mattoo, R. L. (1970). Methods in carbohydrate chemistry. Indian J. Biochem., 7 : 82.
  • Nath, A., Yadav, D.S., Sarma, P. and Dey, B. (2005). Standardization of ginger-kinnow squash and its storage. J. Food Sci. Tech., 42 : 520- 522.
  • Obulesu, M. and Bhattacharya, Sila (2011). Colour changes of Tamarind (Tamarindus indica L.) Pulp during fruit development, ripening and storage, Internat. J. Food Properties, 14 (3): 538- 549, doi:10.1080/10942910903 262129.
  • Panjiar, Niketa, Delvadia, D.V., Hadwani, Mayuri, Babariya, V.J. and Malam, V.R. (2015). Standardization of recipe for the preparation of ready-to-serve beverage from tamarind cv. LOCAL. Asian J. Hort., 10 (2) : 251-256.
  • Pattar, Archana, Kukanoor, Laxman , Hegde, N.K. and Jholgiker, Praveen (2013a). Studies on keeping quality of tamarind paste during storage. Asian J. Hort., 8 (2) : 430 - 432.
  • Pattar, Archana, Kukanoor, Laxman and Jholgiker, Praveen (2013b). Standardization of recipes for tamarind paste and squash. J.Hort. Sci., 8 (2) : 282-287.
  • Shankaracharya, N.B. (1998). Tamarind- chemistry, technology and uses-A critical appraisal. J. Food Sci. & Technol., 35(3) : 193-208.
  • Siddig, K.E., Gunasena, H.P., Prasad, B.A., Pushpakumar, D.K., Ramana, K.V., Vijayanand, P. and Williams, J.T. (2006). Tamarind monograph, Southampton centre for underutilized crops, Southampton, U.K. pp. 1-198.
  • Taufiq, A.M., Yusof, Y.A., Chin, N.L., Othman, S.H., Serikbaeva, A. and Aziz, M. G. (2015). Physico-chemical properties of tamarind and pineapple fruit pulps and powders. Internat. Food Res. J., 22 (2) : 707-712.

Abstract Views: 71

PDF Views: 0




  • Studies on Physical and Bio-Chemical Analysis of Value Added Products Developed from Tamarind Pulp

Abstract Views: 71  |  PDF Views: 0

Authors

B. Manjula
College of Agricultural Engineering, Madakasira, Anantapuram (A.P.), India
R. Aruna
College of Food Science and Technology (A.N.G.R.A.U.), Chinnarangapuram, Pulivendula, Kadapa (A.P.), India
N. Sai Prasanna
College of Agricultural Engineering, Madakasira, Anantapuram (A.P.), India
C. Ramana
College of Agricultural Engineering, Madakasira, Anantapuram (A.P.), India

Abstract


Tamarind is an evergreen crop grown in arid and semi-arid regions of India. It is also called as “Indian Date” from the date like appearance of dried pulp. The fruit is good source of calcium, phosphorus, iron and vitamins and also contains small amounts of vitamin A and C. Processing increases shelf-life of fruit and apart from increasing value. It also increases income to growers and processors. An attempt was made to use tamarind pulp for preparation of value added products from tamarind pulp like tamarind jam in the ratio of 1:2 (pulp: sugar), tamarind sauce in the ratio of 1:0.8:0.4 (Pulp: Sugar: Water) and tamarind squash in the ratio of 1: 0.06: 3.3: 1.6 (Pulp: Mint juice: Sugar: Water). In the present study, ripe tamarind fruit was analysed for various physical properties of tamarind fruit like length, width, thickness, geometric mean diameter, surface index and surface index and surface area were found to be 62.51 mm, 16.54 mm, 10.15 mm, 21.93 mm, 0.35 and 1510.11 mm2, respectively.Value added products were analysed for bio-chemical characteristics like titratable acidity, pH, reducing sugar, fat, moisture, total soluble solids, carbohydrates, crude protein, crude fibre, ash content, etc Changes in the bio-chemical constituents of the value added products were studied. Tamarind possesses great potentials for making jam, sauce, squash and other products and is safe for human consumption. Further development of these value added products from tamarind pulp to an industrial status was recommended.

Keywords


Tamarind, Value Added Products, Physical Characteristics, Bio-Chemical Characteristics, Moisture Content, Ash Content.

References