Abstract
Tamarind (Tamarindus indica, L.), is a tropical fruit grown in Africa and Asia which highly valued for its pulp. Tamarind fruit pulp has a sweet acidic taste due to a combination between high contents of tartaric acid and reducing sugars. The pulp is used for seasoning, in prepared foods, to flavour confections, curries and sauces, and as a major ingredient in juices and other beverages. Chemical composition, microbiological quality and technological characteristics of two varieties of tamarind pulp (Makham waan and Aswany) were determined. Moreover, the effects of different extraction factors such as (flotation ratio, temperature degree, extraction periods and pH value of extraction medium) on extraction rate of tamarind pulp were carried out. Furthermore, influence of processing methods, namely hot water extraction (HWE), semi-hot water extraction (SHWE) and cold water extraction (CWE), on the changes in (T.S.S, pH and color) for tamarind pulp were investigated. The volatile components were identified and quantities by gas chromatography mass spectroscopy (GC-MS). The results of this study indicated that tamarind pulp rich in total sugars (47.18- 47.68%), tartaric acid (9.66- 10.16%) and curd fiber (9.43- 10.74%). Total fractionated volatile constituents from (Makham waan and Aswany) varieties were 22 and 36 compounds, respectively. The main volatile constituents were 2-furancarboxaldehyde, di-(2- ethyl hexyl phthalate, 5-methyl furfural, phenol, Limonene, 1,2- benzenedicarboxylic acid, phenyl acetaldehyde.
From the obtained results, it could be concluded that the optimum extraction conditions for tamarind pulp were established as follow: flotation ratio (water: pulp) 2:1 at pH 7, under HWE method for duration of 30 min, were recommended industrial scale.
Keywords: Tamarind, Pulp, Extraction conditions, Chemical composition, Flavor components.