Tamarind monograph.pdf - Crops for the Future

structural and colloidal phases are broken to prevent sedimentation which
can be done by adding gelatine (Baragano de Mosqueda, 1980). In this
process, 0.12-0.15% gelatine is agitated with the pulp and left to stand for
10-15 days at 10� C. The colloidal particles will precipitate during this
period and are removed by decantation. The juice maintains good colour and
flavour and is transparent. Bueso (1980) also prepared a blended tamarind
and a soursop (Annona muricata) drink, which had commercial acceptance.
The tamarind drink contained 9-12% pulp and was adjusted to 21.5� Brix.
The blended drink had 10-14% pulp and 15� and 17� Brix. The drink after
pasteurisation at 185-190� F was canned. The tamarind drink remained in
good condition after one year and the blended drink for 10 months when
stored at 29.4� C.
Other authors have also developed processes to prepare drinks, syrup, juice,
liquor and solid extracts from tamarind pulp. Girdhari et al. (1958) have
developed formulae for preparing spiced sauces and beverages from the
pulp. Zablocki and Pecore (1995) described a process for using tamarind
extract as a replacement for phosphoric acid, citric acid and other acids
added to soft drinks. Benk (1987), Latno and Vega (1986) and Sanchez
(1985) have used tamarind pulp for making wine-like beverages. In
Malaysia, tamarind pulp has been used for making country wine but its
commercial production has been constrained due to the lack of reliable
supplies of wine yeast and equipment required for re-useable processing.
3.6.5 Tamarind pickle
Pulp is used commercially to prepare tamarind pickle. The pickles are
commonly used in Asia as an accompaniment to curries or other main meals.
Pickles are hot, spicy and have a salty-sour taste, and can be preserved for
several months. Preservation is due to the presence of salt, increased acidity
and spices. The preparations of pickles are simple and can be done at a
household level.
When making pickles, fresh mature tamarind fruits are selected and soaked
in clean water for 12 hours and the pulp is separated. For each kilogram of
tamarind, one kilogram of sugar is added and boiled, stirring the mixture
continuously. Then mixtures of spices are added. Spice mixture for one
kilogram of tamarind should include the following: 40 g coriander, 50 g
cumin seed, 30 g black cumin, 3-4 cloves, 3-4 pieces of cardamom, 3-4
pieces of cinnamon, 10-12 chillies, 30 g salt, 250 ml mustard oil and 30 g
black pepper. These are ground into a paste and added to the boiling
tamarind and mixed thoroughly. The product is then packed into presterilised
glass jars or plastic bags and allowed to cool at room temperature.
The pickle can be stored in small polythene bags or in clean jars and sealed.
It will keep well if stored in a cool place. Care should be taken to prevent air
bubbles becoming trapped in the pickle and to ensure that a layer of oil
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