The value of tamarind (Tamarindus indica L.) pulp and its potential use in vinegar production

Abstract

Background: The objectives of this work are to study the physicochemical properties of tamarind fruit pulp for production of vinegar and to evaluate the quality characteristics of the produced vinegar. Methods: Two samples of tamarind were used in this study, sample A from Eastern Sudan and B from Western Sudan. They were analyzed for their physical, chemical composition and minerals content. Results: The acidity (%), total soluble solid, TSS Brix and pH values of tamarinds fruit pulp showed that sample A scored the higher value 28.87%, 42.2 Brix in acidity and TSS, respectively. All proximate analysis parameters determined were significantly different (P≤ 0.05) in the two samples except the ash content. Results showed that tamarind samples contain high amounts of Ca (149.13 – 174.19 mg/100g), in addition to Fe (68.94 – 80.67 mg/100g). The P content of the two samples was very low (3.63 – 9.06 mg/100g). For vinegar production, the fruit pulp was first digested and fermented with Saccharomyces cerevisae , and then acidified with Acetobacteraceti. No significant difference (P ≥0.05) was observed between samples A and B in refractive index, density (g/cm3) and pH between the two samples. After acidification step, the same properties were also estimated, the result were 1.35, 0.95(g/cm3) and 2.05, respectively for sample A, and 1.34, 0.94(g/cm3), 2.18 for, respectively for sample B. Sample B had the higher concentration vinegar (18.14%) compared to sample A (17.18%). Conclusion: tamarind fruit pulp could be recommended for vinegar production. Keywords: Tamarind, Physicochemical properties, Minerals, Vinegar quality .