Physico-Chemical Characteristics and Value Addition for Tamarind Fruits of Different Clones
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Date
2012
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Publisher
UAS, Dharwad
Abstract
A study was carried out to analyze the physico-chemical characteristics and
value addition for tamarind fruits of different clones. The storage practices of
tamarind at household level were documented through survey of 60 households from
rural and urban Dharwad. Fourteen released (NTI-14, NTI-79 and PKM-1) and prereleased
(NTI-84, NTI-80, NTI-77, NTI-32, NTI-31, NTI-19, NTI-15, NTI-5, SMG-
13, SMG-4, TKA-1) tamarind clones were obtained from department of Farm
Forestry, University of Agricultural Sciences, Dharwad. Polythene pouches, plastic
boxes as well as earthen pots respectively were common storage containers in rural
and urban households. Most of the rural and urban respondents used tamarind daily
for the preparation of sambar. Chigali (90.00%) and tokku (80.00%) was commonly
known product to rural and urban respondents.
The clone NTI-19 was having the maximum weight of fruit (28.20g), seed
(0.93g) and pulp weight (11.86g) while NTI 14 had highest pulp seed ratio (2.35g).
Higher moisture was recorded by NTI-15 (20.31%) while titratable acid (14.40%),
tartaric acid (16.92%) and total soluble solids (26°B) were observed in NTI-84. The
pH content of the clones ranged from 3.0 to 3.3. Total sugar (51.97mg/100g) and non
reducing sugar (36.42 mg/100g) was more in NTI-79. Throughout the storage period,
there was increase in the moisture content, titratable acidity and tartaric acid of the
fruit, with darkening of colour. The period of storage and storage condition
significantly influenced the pH, TSS and titratable acidity of the extracted pulp during
storage.
Appearance and colour, aroma, taste and overall acceptability of both sweet
and spicy tamarind chutney of different clones were scored between like moderately
to very much and like moderately respectively. The clone NTI 79 had maximum yield
of both the product. Sweet chutney was highly compared to spicy after storage.
During storage, though sensory scores decreased the product was acceptable with
score of like slightly.
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Keywords
Food Science and Nutrition