Abstract
The tamarind of Ajanta variety was used for the study. The experiment was conducted to standardize the concentration of enzyme i.e. Biotropicase L and the process for extraction of tamarind pulp and evaluate their chemical qualities. Four methods of extraction i.e. hot enzymatic, cold enzymatic, hot and cold extraction were used for extraction of pulp. Hot enzymatic extraction method gave the highest recovery of pulp but for suitability and availability of enzyme hot extraction method (flesh: water, 1:2, heating at 70°C for 10 minutes and soaking for 6 hours) was used for extraction of pulp from tamarind flesh. Among the different extraction methods the hot enzymatic extraction method yielded the highest pulp 92.4 per cent at 0.5 per cent concentration of enzyme in Ajanta while 1.5 per cent concentration of enzyme was given the highest recovery of pulp in case of Thailand and local market tamarind respectively than the cold enzymatic extraction method, Hot and cold extraction methods. Moreover the TSS of the extracted pulp was also higher in the hot enzymatic extraction method proved the Ajanta variety to be most promising sweet tamarind suitable for processing in to different commercial value added products.
Highlights
Looking to the fast increasing area under tamarind cultivation and considering its therapeutically properties there is an urgent need to develop the processing technology of this perishable fruit into different commercial value added products having extended shelf life.The main lacona is associated with the extraction of tamarind pulp
Pectic enzyme was used for depectinising pulp in extraction of pulp which was used for the production of tamarind concentrate [2]
The pulp was extracted after addition of water and use of heat and Biotropicase L enzyme increased the recovery of pulp over cold process
Summary
Looking to the fast increasing area under tamarind cultivation and considering its therapeutically properties there is an urgent need to develop the processing technology of this perishable fruit into different commercial value added products having extended shelf life. At present the pulp was extracted by the use of traditional processing techniques like soaking, maceration and straining. These techniques were not much suitable to improve the recovery of pulp, numbers of studies have been carried out in abroad as well as in India on the extraction of tamarind pulp. Pectic enzyme was used for depectinising pulp in extraction of pulp which was used for the production of tamarind concentrate [2]. The investigation under presentation and efforts towards this vein was taken to standardize the concentration of enzyme i.e. Biotropicase L and the process for extraction of tamarind pulp and evaluate their chemical qualities for newly released Ajanta variety with comparison of Thailand and local variety
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