Tamarind monograph.pdf - Crops for the Future

efrigeration at 4 ± 2 0 C when vacuum packed in 800 gauge poly bags
without any colour change in the pulp right from the initial stage of storage
(Nagalakshmi and Chezhian 2004).
Semi-dried tamarind pulp has a moisture content ranging from 17-20%.
Tamarind pulp packed in aluminium foil with vacuum, aluminium foil,
metallized polyester, polyethylene and polypropylene pouches and stored at
27° C and 65% RH for 180 days retained overall quality. However its colour
values were poor at higher temperatures.
Enzymatic browning was studied by Kotecha and Kadam, (2003 b). The
browning increased with increase in storage time. Polyphenol oxidase
(catechol oxidase) and catalase activities increased for up to 120 days and
decreased slightly after 180 days of storage. Peroxidase activity and nonenzymatic
browning increased during storage.
9.5 Processed products from tamarind
The commonly available market samples of tamarind pulp usually contains
extraneous matter such as seed, dust, fibre, etc., and hence can be unfit for
various culinary preparations. Value addition is of immense benefit for
traders and consumers. Therefore, processed products from tamarind can
meet the requirements of consumers for convenience and ready to use.
Tamarind is used for the preparation of various processed products and some
examples of value additions are cited below.
9.5.1 Tamarind beverage
Tamarind fruit pulp is used for the preparation of beverages in different
regions. Good quality ready to serve beverage, syrup and concentrate can be
prepared with a shelf life of six months at ambient storage (Kotecha and
Kadam, 2003 a).
Tamarind pulp was treated with pectolytic enzymes and the extract obtained
was used for the preparation of flavoured RTS tamarind beverage. The
carbonated tamarind beverage having 12.5% juice, 16°Brix and 0.4% acidity
was found to be highly acceptable for up to two months of storage at room
temperature (Lakshmi et al., 2005).
9.5.2 Foam mat drying of tamarind pulp
Drying of tamarind pulp by foam mat drying using different foaming agents
was reported by Vernon-Carter et al. (2001). The foaming agent viz.,
mequite gum, ovalbumin and a low molecular weight surface active blend
were hydrated to 50% (w/w) solutions and added to the samples either singly
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