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Influence of different extraction conditions on tamarind (Tamarindus indica l.) beverage quality [electronic resource].

By:

Abd El-Hafez, M. KH

Contributor(s):

Language: English Summary language: Arabic Description: p.217-238Other title:

تأثير ظروف الإستخلاص المختلفة على جودة مشروب التمرهندى [Added title page title]

Uniform titles:

Egyptian journal of agricultural research, 2011 v. 89 (1) , Special issue [electronic resource]:

Subject(s):

Tamarindus indica -- Quality

Online resources:

Full Text Article.

In: Egyptian Journal of Agricultural Research 2011.v.89(1),SISummary: 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 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) at room temperatue, on the changes in (T.S.s, pH and color) for tamarind pulp were investigated.

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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 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) at room temperatue, on the changes in (T.S.s, pH and color) for tamarind pulp were investigated.

Summary in Arabic.

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