Biochemical, sensory and storage ability assessment of different tamarind drink formulations

Abstract

Fruits belong to an emergent class of food items that serve the human diet with nutritive requirements together with vitamins and minerals that are essential for normal daily life and body functions. The study was conducted to prepare Tamarind drinks by using fully ripen Tamarind fruit. Tamarind fruit was processed into pulp analyzed for their moisture, ash, TSS, pH, acidity, vitamin C, reducing sugar, non-reducing sugar and total sugar con- tent. Chemical composition of formulated tamarind drinks, shelf-life and consumer acceptance were investigated. Chemical analysis showed that the Vitamin C content of the tamarind drinks decreased greatly (8.96-5.45 mg/100g) comparatively to other samples during the storage period. Acidity and reducing sugar were increased (0.12-0.144%) and (23.75-24.37%) pro- gressively whereas pH and non-reducing sugar were slightly decreased (3.35-3.25) and (21.0-20.44%) respectively. Storage stability of the products was studied for fifty days with ten days intervals and the result showed that all samples were in good condition but after one month a little bit of faded color was found at end of the storage period. The formulation contains a processed pulp of TSS 8 ◦B secured the highest score on sensory evaluation and showed the best acceptance by consumers. This research arises that tamarind fruit can be formulated to as tamarind drinks which increase the value addition of tamarind fruits.