Standardization of technology for enzymatic extraction of tamarind pulp and its drying to prepare effervescent beverage tablet
Loading...
Date
2022-08
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
G.B. Pant University of Agriculture and Technology, Pantnagar, District Udham Singh Nagar, Uttarakhand. PIN - 263145
Abstract
India is one of the largest producers and consumers of tamarind. The pulp of tamarind claims various therapeutic properties and is used as a favourite ingredient in different culinary preparations. Traditional process of pulp extraction and drying of tamarind is cumbersome and inefficient with low recovery and poor quality. Further, options for consumption of tamarind are limited and mostly inconvenient. Therefore, present investigation was aimed at developing a technology for enzymatic pulp extraction from tamarind and its foam mat drying followed by preparation of effervescent beverage tablet to enhance process efficiency and provide an acceptable and more convenient product. For tamarind pulp extraction, two enzymes i.e. pectinase and cellulase and their mixture in ratio 1:1 (@ 0.1, 0.3, 0.5 and 0.7 %) were evaluated. Pectinase : cellulase enzyme mixture (1:1 w/w) @ 0.3 % was found best w.r.t. higher TSS, extractability of solids and pulp yield. The optimized pulp was mixed with different concentrations (10, 15, 20 and 25 % on db) of three drying aids i.e. gum arabic, maltodextrin and inulin followed by foam mat drying. Maltodextrin @ 20 % proved to be an ideal drying aid with better recovery (74.08 %) of tamarind pulp powder. The powder thus formed was mixed with fixed levels of black salt, jeera powder and sugar-free natura and varying levels of citric acid (12 - 18 %) and sodium bicarbonate (6 - 12 %) as effervescent agents, followed by compressing in a tablet making machine. It was found that the tablets formulated using 15 % citric acid and 9 % sodium bicarbonate had lower disintegration time (2.84 min.) and higher overall consumer acceptability (8.75). The cost of four tablets required to prepared one serving (100 mL) of beverage was computed to be ₹ 4.52. The tamarind effervescent tablets were thus economical, convenient to use and store. The commercialization of this technology may open new avenues for enhancing tamarind production and consumption, thereby benefitting all related stake holders in tamarind business, including farmers, industries, handlers and consumers