[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Color Changes of Tamarind (Tamarindus Indica L.) Pulp During Fruit Development, Ripening, and Storage

Obulesu, M. and Sila, Bhattacharya (2011) Color Changes of Tamarind (Tamarindus Indica L.) Pulp During Fruit Development, Ripening, and Storage. International Journal of Food Properties, 14. pp. 538-549.

[img] PDF
Restricted to Registered users only

Download (248kB)


Tamarind (Tamarindus indica L.) is a member of the dicotyledonous family Leguminosae. The fruit pulp has a pleasant acid taste and rich aroma, and thus, it is used as the chief souring agent for curries, sauces, and certain beverages. The unripe fruit pulp is green in color, while the ripe pulp is light brownish red. In storage, the brown pulp turns slowly to deep brown and finally black in color. In the present study, the cause of color changes during developmental stage, as well as during storage of tamarind pulp was investigated. Tamarind pulp in unripe condition (green pod) shows polyphenol oxidase activity up to 105 days of maturity of the fruit or until it ripens. Thereafter due to ripening there is a marked increase of reducing sugars and available lysine leading to Maillard reaction. This inhibits enzymatic browning in the ripe pulp during subsequent storage.

Item Type: Article
Uncontrolled Keywords: Tamarind pulp, Ripe, Unripe, Enzymatic browning, Non-enzymatic browning.
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage
600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 06 Jul 2011 05:15
Last Modified: 28 Dec 2011 10:25
URI: http://ir.cftri.com/id/eprint/10199

Actions (login required)

View Item View Item