Effect of processing of tamarinds pulp into tamarind juice concentrate and appraisal of its quality characteristics
Tamarind juice and concentrate
DOI:
https://doi.org/10.33948/jssfn-KSU-18-2025-184Keywords:
Tamarind, Tamarindus indica, tamarind juice concentrate, Sudan, socking ratio, Concentration techniques, Nutritional composition, Energy content per 100 ml of (TJC) as Kcal.Abstract
Tamarind (Tamarindus indica, L). fruits pulp (TFP) was processed into tamarind juice concentrate (TJC) using
three different extraction methods: atmospheric pressure, flash evaporation, and batch pan evaporation, achieving
concentrations of 12°, 24°, and 18° Brix, respectively. Sugar was added to reach 45–55° Brix for each method. The
study evaluated the chemical composition, nutritional value, and calorie content of (TJC). Results indicated that (TJC)
with 55% concentration contained significantly higher calories (265.59 Kcal for atmospheric pressure) compared to
45% concentration (194.89 Kcal for batch pan). The (TJC) was rich in sugar but low in fibre and protein. Differences
in nutritional values were attributed to processing techniques and concentration levels. These findings highlight (TJC)
potential as an energy-dense product with applications in food industries, particularly in developing countries where
affordable caloric sources are essential.