Abstract
Abstract Tamarind is a tropical fruit with relevant importance for family agriculture, and can be used as raw material for a ready-to-drink juice; however, there are few data in the literature associated with the tamarind juice storage stability. This work aimed to evaluate the physicochemical, sensory and microbiological stability of tamarind juice throughout storage at room temperature (~28 °C) for 180 days. Two juice formulations were produced, a control (pH 2.5), and the formulation with acidity reduction (pH 3.5). Physicochemical (pH, acidity, and soluble solids), sensory and microbiological analyses were performed for both juices along storage. The results showed that both juices were stable regarding all physicochemical parameters analyzed. Furthermore, both juices kept sensory scores in the acceptance zone, despite little changes in attributes (tamarind, sour, and sweet taste) for the partially neutralized juice (pH 3.5). Microbiological results were also stable for the period analyzed, which indicated efficient good manufacturing process alongside efficient heat treatment. Therefore, both juices can be stored at room temperature without presenting quality loss.
Highlights
Tamarind (Tamarindus indica L.) is a tropical fruit widely found in the Northeast region of Brazil in spontaneous plantations and has recently been the subject of planned plantations for scale production, considering the adaptation to the semi-arid region
The Brazilian tamarind has a strong sour taste, and it is still little explored for elaboration of derivatives, its nutritional properties are reported in several studies, highlighting the antioxidant property of these compounds (Recuenco et al, 2016), even as the low glycemic index and benefits for diabetics (Passos, 2017)
Both pH and acidity values remained close to the ones obtained after juice processing indicating stability during storage at room temperature
Summary
Tamarind (Tamarindus indica L.) is a tropical fruit widely found in the Northeast region of Brazil in spontaneous plantations and has recently been the subject of planned plantations for scale production, considering the adaptation to the semi-arid region. Tamarind is considered a non-conventional food plant (Plantas Alimentícias Não Convencionais (PANC)), and used with beneficial health effects, with a low glycemic index (Passos, 2017). The development of a ready-to-drink tamarind juice could become an alternative to the market. The Brazilian tamarind has a strong sour taste, and it is still little explored for elaboration of derivatives, its nutritional properties are reported in several studies, highlighting the antioxidant property of these compounds (Recuenco et al, 2016), even as the low glycemic index and benefits for diabetics (Passos, 2017). Its strong sour taste is a barrier to sensory acceptance, which could lead to low consumption of tamarind products
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