Physico-Chemical Characteristics and Value Addition for Tamarind Fruits of Different Clones
| dc.contributor.advisor | Pushpa Bharati | |
| dc.contributor.author | Takhellambam Ranjita Devi | |
| dc.date.accessioned | 2016-11-16T15:19:44Z | |
| dc.date.available | 2016-11-16T15:19:44Z | |
| dc.date.issued | 2012 | |
| dc.description.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. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/85927 | |
| dc.publisher | UAS, Dharwad | en_US |
| dc.research.problem | Physico-Chemical Characteristics and Value Addition for Tamarind Fruits of Different Clones | en_US |
| dc.sub | Food Science and Nutrition | en_US |
| dc.subject | Food Science and Nutrition | en_US |
| dc.theme | Physico-Chemical Characteristics and Value Addition for Tamarind Fruits of Different Clones | en_US |
| dc.title | Physico-Chemical Characteristics and Value Addition for Tamarind Fruits of Different Clones | en_US |
| dc.type | Thesis | en_US |