University of Khartoum

Production and Quality Evaluation of Vinegar from Tamarind (Tamarindus indica L.) Fruit Pulp

Production and Quality Evaluation of Vinegar from Tamarind (Tamarindus indica L.) Fruit Pulp

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dc.contributor.author Alawad, Salwa M.
dc.contributor.author Sulieman, Abdel Moneim Elhadi
dc.contributor.author Osman, Magdi A.
dc.contributor.author Mudawi, Hassan Ali
dc.contributor.other Food Science and Technology en_US
dc.date 2015-01
dc.date.accessioned 2018-05-09T12:38:26Z
dc.date.available 2018-05-09T12:38:26Z
dc.date.submitted 2018
dc.identifier.uri http://khartoumspace.uofk.edu/123456789/26573
dc.description.abstract Vinegar is a liquid consisting mainly of acetic acid (CH3COOH) and water. The acetic acid is produced by the fermentation of ethanol by acetic acid bacteria. This study aimed to produce vinegar from tamarind fruit pulp and evaluation of its quality. Samples of tamarind fruit were collected from different sites in Sudan: Gedaref (GT), Damazin (DT) and Obeid (OT). The vinegar yields from 1 kg tamarind pulp from (GT), (DT) and (KT) were 300, 200, 260 ml, respectively. The physical characteristics of tamarind fruit pulp and its seeds were determined. The average fruit length, width and weight were 14.28± 0.31mm, 11.06± 1.1mm and 12.33± 0.7g, respectively The production of vinegar was carried out at three stages. The concentration of acetic acid of the produced vinegar from (GT), (DT) and (OT) were equivalent to (16.2%), (19%) and (17.7%), and pH values of these samples were found to be (2.2), (1.9) and (2.0), respectively. The study recommends the efficient industrial use of tamarind fruit in many products such as vinegar. en_US
dc.language.iso en en_US
dc.publisher University of Khartoum en_US
dc.subject Vinegar en_US
dc.subject tamarind en_US
dc.subject acetic acid en_US
dc.subject ethanol en_US
dc.title Production and Quality Evaluation of Vinegar from Tamarind (Tamarindus indica L.) Fruit Pulp en_US
dc.type Publication en_US
dc.Faculty Agriculture en_US

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