Optimization of enzymatic concentration in tamarind pulp extraction

Abstract

Tamarind (Tamarindus indica L.) is the most widely cultivated and economically important spice of India. Raw tamarind cannot be used to added value products, so is converted into tamarind pulp. For large scale production and to get benefits from manufacturing of tamarind pulp, highest pulp recovery should be considered with less %age of wastes. The present study was undertaken to study the effect on amount of enzyme, soaking time and soaking temperature on the pulp recovery with the properties of tamarind pulp. The study assessed with physio-chemical properties of tamarind pulp which is essential for design and development of different equipment’s. The study was taken at a temperature of 37 oC and 55 oC for soaking time of 2hrs. 4hrs. and 6hrs. at different enzyme concentration 0.005ml., 0.010ml. and 0.015ml. The Total Soluble Solid (T.S.S.), consistency, pH and color are found to the effect the properties of tamarind. The result suggested that hot enzymatic enzyme method at 55 oC for 4hrs with enzyme concentration of 0.015ml gives highest pulp recovery (78.69%) of tamarind, total soluble solid (26 oB), consistency (6.5 cms/30 sec.), pH (2.42) and color (L-22.87, a-7.88, b-1025) with less percent (%) of waste which increases the efficiency (Soluble Solid Recovery-204.59%).