Production and characterisation of the mango-blended tamarind concentrate

Abstract

The pulp of tamarind (Tamarindus indica LINN) is rich in nutrients and health promoting properties like antioxidants that can be a remedy to oxidative stress and aging, gastro-intestinal complications plus other metabolic disorders. Its consumption is still very low in Uganda, making its production and commercialization remain low. This is due to its astringent taste caused by a rare tartaric acid in tamarind that lessens its sensory acceptability. This study aimed determining the effect of adding mango in different percentages on the physicochemical, sensory acceptability and willingness to purchase (n=30) of a mango-blended concentrate, using standard methods. Varying proportions of tamarind to mango were produced; 100:0, 75:25, 50:50 and 25:75. Each sample was concentrated at 75oC for 30 minutes with an equal amount of cane sugar. There was a significant difference in the Percentage Total Titratable Acidity (% TTA) of the concentrate samples reduced with mango addition (p≤0.05) where 100% tamarind had the highest (2.1±0.1) and that of 25% tamarind had the lowest (0.8±0.1). In addition, mango significantly increased the total carotenoid content of the concentrate (p≤0.05), whereby the highest mean value (0.03036±0.0 μg/ml) was observed with that of 25% tamarind and lowest (0.00034±0.0μg/ml) recorded with 100% tamarind. There was a significant decrease in vitamin C content with mango addition, 100% tamarind having the highest mean value (24.1±1.00 mg/l) and 25% tamarind having the lowest (12.3±0.00 mg/l). Mango further reduced the pH of the tamarind samples with that of 100% having the lowest (3.01±0.01) and that of 25% having the highest (0.8±0.1). The TSS generally reduced with increase in mango where 100% tamarind had the highest (36.0±1.0) and that of 75% having the lowest (29.0±1.0). The color determined by the Lovibond Tintometer was not statistically significant in all samples at (p≤0.05). The overall consumer acceptability was highest for 25% tamarind (7.67±1.67) and lowest for 100% tamarind (6.53±1.48), similar to willingness to purchase which on the scale of 1 to 5 was highest for 25% tamarind (4.28±1.07) and lowest for 100% tamarind (3.17±1.42). The mango significantly improved the consumer acceptability of the mango-blended tamarind concentrate as well as its vitamin A content.