tamarind varieties and processing
TRANSCRIPT
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TAMARIND – VARIETIES & POST HARVEST TECHNOLOGY AND PROCESSING
BYR.JOTHI LAKSHMI
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FACTS ABOUT TAMARIND• Tamarindus indica L• “Tamare – hindi” / “Tamarhindi” - arabic
word – Indian dates• ‘Amlika’ in Sanskrit – sour taste• Monotypic genus Tamarindus• Origin : Eastern Tropical Africa• India largest producer & only country to
produce it commercially• 30:40:30% pulp: seed: fibre• Protogynous, entamophillous, highly
cross pollinated crop•
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TAMARIND CULTIVARSPKM – 1:
• Released in1992.• Clonal selection collected from Endapuli village• Early bearer• Seedling – 5th year, grafts – 3rd year• Fruits – characteristic semicircle shape & white colour in
the inner side of pulp indicating its superior quality• High pulp recovery of 39% (in local only 28%)• High tartaric acid – 17.1% & ascorbic acid (3.95 mg/ 100g)• High yielder – 263 kg / tree (in local 167kg/ tree)- 59%
increase than local types.
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URIGAM:• Superior local genotype located near Urigam,
near Thenkanikottai in Dharmapuri district• Seedling – 6-8 years, grafts-4th year• Short , branches like an umbrella• Pods lengthy, fleshy & tasty• Characteristic- flat, inward ‘C’ shaped curve• Late flowering in march, ready for harvest by
July• Each fruit weighs 150- 200g. Seed content- 10-
12/pod
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Prathithan:• High yielder released from FRS, Aurangabad,
Maharashtra
DTS -1 :• UAS, Dharwad• Sweet red type
Yogeswari:• Forest dept, Karnataka.• Red pulp selection.
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Other local selection are1. Cumbum selection: Selection made at Cumbum in Madurai Dt2. Rahuri selection from MH3. Karur urigam tamarind from Karur, TN4. Kangadevanapalli tamarind5. Dever ullimangalam tamarind
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CLASSIFICATION OF TAMARIND
Colour•Red•Black•brown
Taste•Sour: prathisthan,
PKM – 1•Sweet: Thailand
type•Red var peferred –
acid free &sweet, pink & brown var – sour
Place of identification
•Urigam•cumbam•Karur etc.,
Place of origin(a) EI var:long
pods(6-12 seeds/tree)(b) WI var:
short pods(1-4 seeds/ tree)
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POST- HARVEST TECHNOLOGY• Pulp is freed from fiber and seed and is mixed with about
10% salt and beaten down with mallets, so as to exclude air
• It is then packed into gunny bags, lined with palm- leaf matting
• Pulp with fiber & seed also common in the market• Another process- salted pulp- trodden into a mass & made
into balls, exposed to the sun & dew for about a week• Balls steamed for a short time before being exposed to
the sun & dew• Pulp- light brownish red, but darkens with time during
storage
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GRADING• Pulp is red coloured due to pigment chrysanthemum• Red type is sweeter than common type – low content of
free acids – fetches high price in the market & is preferred for making preserves
• The Agmark authorities have laid down separate specifications for
(a) Seedless tamarind – light red to tinged – brown pulp(b) Seedless tamarind – pulp black colour(c) Tamarind pulp with seeds
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PROCEESED PRODUCTS OF TAMARIND
TAMARIND PULP:• Ripe fruit contains 55%tamarind pulp, 33% seed 12%fiber.
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CONTENT AMOUNTMoisture 18.2%
Free acid (tartaric acid) 9.8%
Combined acid 6.7%
Total sugars as invert sugar 38.2%
Protein 2.8%
Pectin 2.8%
Cellulose residue (fiber) 19.4%
Mineral matter 2.8%
calcium 0.17%
Phosphorus 0.11%
Iron 0.011%
Calorific value 83 calories / 100g
Vit A 100 I.U./100 g
niacin 0.2 mg/ 100g
Tamarind pulp contains
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• TAMARIND CONCENTRATE:
Tartaric acid = 12 to 13% Ash = 2% Ash insoluble in dilute HCL = 32% of total ash
USES:• In Worcestershire sauce for an exotic flavor• It has good flavor, easy to dispense & reconstitutes in water• CFTRI, Mysore has developed a process for manufacture of
tamarind conc.• It is free from fiber , seeds & foreign matter & is very hygienic.• It is almost of jam consistency
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SIMMERING OF FRUITS
PASSING COOKED MASS THROUGH MOTORISED PULPER(removes all residual seed, fiber& cellulosic material)
VACUUM CONC OF THIS SOFT HOMOGENISED PULP(OR)
COMPRESSING IT INTO MOULDS BLOCKS LIKE CHEESE,
CERTAIN AMT OF CLEANING(removes fiber, husk & seed)
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Tamarind pulp powder
• Prepared in hygienic powder form• Packed in HDPE pockets or unit-packing from
250g
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Cleaned tamarind pulp+ additives (mixing)
Drying
Pulverizing
Granulating & conditioning
Packing
Product powder
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Tamarind Beverages
• Cooling beverages from tamarind pulp are prepared.
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Tamarind seed kernel powder• Source of starch – cheaper than corn starch• used as a good creaming agent for the conc. of rubber
latex.• As a conditioner and stabilizer of soil for brick making• As ‘jellose’ – it forms ‘gel’ with sugar and water at specific
pH. ( jellose is a veg. polysaccharide composed of glucose,
xylose & galactose. Used as thickening agent ,as a stabilizer and as a gelling agent similarly as pectin. But it is not a true pectin due to the absence of glacturonic acid)
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Tamarind candy
Selection of the tamarind fruit
Peeling
Pouring the boiling sugar syrup (620 c)(boiling sugar – 3parts of water+ 1part of water)
Soaking for 3 davs
Draining
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Soaking in freshly prepared syrup(repeat this until the fruit is sweet enough)
Arranging the sweetened fruit in bamboo racks
Drying in sunFinally in oven at low temp.
Cooling
Wrapping in cellophane
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Tamarind jamSelection of ripe fruits
Shelling
Boiling the pulp for 10 minutes
Draining
Separating from seeds
Adding 2 cups of sugars for 1 cup of pulp
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Cooking with constant stirring till thick constancy
Cooling
Packing in sterilized jar
sealing
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Tamarind pickleSelection of tamarind fruit
Soaking in water for 12 hrs
Separation of pulp
Adding sugar to pulp(1:1)
Boiling and stirring the mixture
Adding the spice mixture(spice mix- coriander, cumin seed, black cumin, cloves,
cardamom, cinnamon, chilies, salt, mustard oil, black pepper)
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Ground to paste
Add to boiling tamarind
Packed in sterilized glass jar
sealing
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Tamarind syrupBoiling immature tamarind fruit pulp
Straining thru cheese cloth
Add ½ tsp of baking soda for 1cup of juice
Boil the mixture to ½ the original quantities
Removing the scum
Straining the juice
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Adding ½ cup of sugar
Boiling for 20 min.
Cooling
Packing in sterilized jar
sealing
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Integrated process for the manufacture of Tartarates, Pectin and Alcohol
• Since pulp contains pectin, an integrated scheme has been worked out at CFTRI – pectin, tartarates and ethanol from it.
Pulp repeatedly extracted with boiling water
Filltered extract cooled
potassium bitartarate seperates
Supernant is conc under vacuum
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Pectin seperated by adding alcohol
Filtrate treated with lime to precipitate calcium tartarate
Remaining sugars – fermented with yeast - alcohol recovered
• For isolating tartaric acid use of green pods is suggested, as they contain most of the acid in free form.
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REFERENCES• Minor Spices & condiments crop management and post harvest technology J.S. Pruthi pg 420 -423
• Spices – horticultural series- 5 EV.Nybe, M.Mini Raj, K.V.Peter, 2007.
• TNAU Agri portal - Post harvest Technology