Vol. 8, Issue 11, Part C (2024)

The study on "Value Addition in Tamarind" was conducted at the Post Harvest Technology Laboratory, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (2023-24). For storage of tamarind pulp at long period is a problem as many physico-chemical changes take place during storage. Therefore tamarind pulp was analysed for various physiological characteristics in different packaging material like polyethylene pouches, Aluminium pouches, porcelain container and glass bottles stored at room temperature (25 °C) and to develop tamarind-based product (squash).The objectives were to assess the chemical properties of tamarind pulp, and monitor changes in tamarind squash during storage.

Chemical analysis showed that the TSS, titratable acidity, reducing sugars increased and pH, ascorbic acid decreased in all packaging material during 120 days of storage. Porcelain containers were the most effective, minimizing microbial growth and nutrient loss over 120 days. Glass bottles and polyethylene bags also performed well, but aluminum pouches led to the most quality deterioration.

An attempt was made to use tamarind squash by using different treatment. Changes in chemical constituents during storage upto 120 days at ambient temperature were studied. Results showed that in the stored products, TSS, total sugars increased whereas ascorbic acid content, titratable acidity decreased. Tamarind squash retained their characteristics colour, flavour, taste and were microbiologically safe upto 3 months of storage at room temperature.