Development of convenient food products from tamarind (Tamarindus indica Linn.)
1995
Zara, L.M. | Gallardo, M.V. (Bureau of Plant Industry, Manila (Philippines))
Tamarind fruits at varying stage of maturity (young green, mature green, rare-ripe and ripe) were processed and developed into different convenient products like leather, powder and puree (which was thermally processed), in manual methods and their respective recovery compared. Pulp extraction which involved boiling, mashing, straining, pressing, was very difficult due to the harsh peels. Limited quantity was processed due to this problem. Pulp recovery from young green fruits was greater than the other maturities. Fresh tamarind fruits and the finished products were submitted for determination of physico-chemical properties such as moisture, acidity (percent citric acid) sugar/total soluble solids. Ascorbic acid content of the tamarind puree was also determined. Bacteriological analysis of the products was planned to be undertaken at 0, 3, 6, and 12 months storage. Tamarind puree in glass jars were found to be satisfactory without change in color and appearance after 12 months of storage. With tamarind leather and powder, discoloration occurred with storage and the longer the storage period the greater was the degree of discoloration. Dried ripe tamarind with 50 percent and 100 percent sweet potato were utilized into tamarind balls and subjected to sensory evaluation using freshly prepared tamarind balls as control. Results were analyzed using ANOVA and DMRT [Duncan's Multiple Range Test]. There was significant differences in terms of texture and color but no significant difference in terms of taste
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