Preparation of carbonated beverage from locally grown tamarind fruit (aradaib)
2007
Mustafa, G.A.
Tamarind (Aradaib) is one of the most popular indigenous fruits in Sudan.It is readily available throughout the year.It has many usages all over the world, so far no attempts were made to prepare carbonated beverage using concentrate as a base.In this study,an appropriate method for preparation of Tamarind extract were established. It was found that soaking of Aradaib fruits at a ratio of 1: 4 for 10 hours were the most appropriate method for extraction. Rising of the total soluble solids (T.S.S) of the extract to 60 % was select for this study. A 20 % of this extract was found to give the most acceptable carbonated beverage when mixed with the soda water.The prepared drink was accepted as carbonated beverage by the trained panelists. Chemical composition of Aradaib prepared carbonated beverage showed no differences when compared with commercial soft drinks available in the market with regard to pH 3, acidity 0.1% and gas volume 2.1 ml,the only difference found was in the T.S.S 15.7 which were slightly higher than the commercial samples . Microbial examination of the prepared Aradaib carbonated beverage showed that no microbial contamination even during the storage period. The storage study showed that the prepared carbonated beverage can be stored at both room temperatures 35 deg C± :5 deg C and refrigerator 4 deg C -6 deg C for six month with out any significant changes
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