Studies on Standardization of Enzyme Concentration and Process for Extraction of Tamarind Pulp, Variety AjantaJoshi AA*, Kshirsagar RB and Sawate AR
- *Corresponding Author:
- A.A. Joshi
SRA College of Food Technology, Naigaon
Nanded, Associate Professor, Department of Food Engineering
College of Food Technology, Head Department of Food Engineering
College of Food Technology, Marathwada Agricultural University
E-mail: [email protected]
Received date: December 02, 2011; Accepted date: December 16, 2011; Published date: December 18, 2011
Citation: Joshi AA, Kshirsagar RB, Sawate AR (2012) Studies on Standardization of Enzyme Concentration and Process for Extraction of Tamarind Pulp, Variety Ajanta . J Food Process Technol 3:141. doi:10.4172/2157-7110.1000141
Copyright: © 2012 Joshi AA, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
The tamarind of Ajanta variety was used for the study. The experiment was conducted to standardize the concentration of enzyme i.e. Biotropicase L and the process for extraction of tamarind pulp and evaluate their chemical qualities. Four methods of extraction i.e. hot enzymatic, cold enzymatic, hot and cold extraction were used for extraction of pulp. Hot enzymatic extraction method gave the highest recovery of pulp but for suitability and availability of enzyme hot extraction method (flesh: water, 1:2, heating at 70°C for 10 minutes and soaking for 6 hours) was used for extraction of pulp from tamarind flesh. Among the different extraction methods the hot enzymatic extraction method yielded the highest pulp 92.4 per cent at 0.5 per cent concentration of enzyme in Ajanta while 1.5 per cent concentration of enzyme was given the highest recovery of pulp in case of Thailand and local market tamarind respectively than the cold enzymatic extraction method, Hot and cold extraction methods. Moreover the TSS of the extracted pulp was also higher in the hot enzymatic extraction method proved the Ajanta variety to be most promising sweet tamarind suitable for processing in to different commercial value added products.