University of Khartoum

The Value of Tamarind (Tamarindus indica l.)Fruit Pulp and its Potential Use in Making Vinegar

The Value of Tamarind (Tamarindus indica l.)Fruit Pulp and its Potential Use in Making Vinegar

Show full item record

Title: The Value of Tamarind (Tamarindus indica l.)Fruit Pulp and its Potential Use in Making Vinegar
Author: Taha, Safiya Altuhami Ballal
Abstract: This study is aimed to determine the physicochemical properties and antioxidant content of tamarind fruit pulp and potential use in vinegar production. This study reports the chemical properties of vinegar produced from two tamarind fruit pulp samples (Tamarindus indica l.), from Eastern Sudan A (Elgadarif ) and B from Western Sudan (Kordofan). The chemical composition showed significant difference (p≤o.o5) between the two samples ,except ash content .The results of physical properties showed that Sample A scored the higher range 28.87%, 42.21(Brix) in acidity and TSS (Brix) respectively. Regarding the levels of antioxidant, the results revealed that the samples under investigation were significantly different (p≤0.05) in polyphenol and ascorbic acid, and they ranged between 3.82, 0.61(mg/100g) and 6.00, 0.41 (mg/100g), for sample A and B respectively. For the production of vinegar, the fruit pulp was first digested and fermented with the yeast (Saccharomyces cerevisae), and then acedified with Acetobacter aceti. In The fermentation process, the physical properties of ethanol produced from the two samples like refractive index, density (g/cm3), concentration (%) were determined. The results showed no significant difference (p ≥o.o5) between A and B in refractive index and density (g/cm3). The best concentration (%) of ethanol was obtained by sample A. In the acidification process, the physical properties were also estimated.The result were 1.35, 0.95(g/cm3), 18.14%, for sample A, and 1.34, 0.94(g/cm3), 17.18%, for sample B. Sample A had higher concentration of produced vinegar. Positive relationship between the concentration of alcohol and produced vinegar was established. There was no significant difference (p≥o.o5) in other measured parameters. The pH value decreased greatly within production steps, that could account for the observed acidic taste of vinegar produced. There for, tamarinds fruit pulp could be recommended to be used in vinegar production.
URI: http://khartoumspace.uofk.edu/123456789/23858


Files in this item

Files Size Format View

This item appears in the following Collection(s)

Show full item record

Share

Search DSpace


Browse

My Account