Natural Product Radiance, Vol. 6(4), 2007, pp.

315-321 Article

Processed products of Tamarind

Dheeraj Singh1*, Lobsang Wangchu2 and Surendra Kumar Moond3
1
Department of Post Harvest Technology, 3Department of Floriculture
College of Horticulture and Forestry, Maharana Pratap University of Agriculture and Technology
Jhalawar -326 001, Rajasthan, India
2
College of Horticulture and Forestry, Central Agricultural University
Pasighat-791 102, Arunachal Pradesh, India
*Correspondent author; E-mail: [email protected]
Received 3 April 2006; Accepted 5 April 2007
is famous for its fine varieties and is
Abstract
Tamarind a native plant of tropical Africa is best known for its fruits, which contain about 30 cultivated extensively. The production in
per cent, sticky, edible pulp. The acidic pulp is a common ingredient in culinary preparations such as India is concentrated in the drier southern
curries, chutneys, sauces, ice cream and sherbet in countries where the tree grows naturally. Green states and the produce is collected by the
tamarind is pickled in brine. In Asia sweetmeats or the sugared tamarind made by rolling the semi-dried villagers and sold in the open market. In
pulp and seed in crystal sugar are very popular products of tamarind fruit. Tamarind fruit is full of acidity
some parts of India, it is naturally
which combines well with sugar, chilli and other flavours, hence its pulp is used to prepare a variety of
traditional refreshing and highly energetic drinks. Tamarind seed kernel powder (TKP) is a major regenerated on wastelands and
industrial product, which is used in the sizing of textile, paper and jute. The seed and its extracts can be forestlands. Since ancient times, India has
used in the food processing industry, as an adhesive in the plywood industry and in the tanning industry been exporting processed tamarind pulp
due to the high tannin content in the seed testa. Some processed products prepared from tamarind pulp to western countries, mainly the European
and seeds are discussed in this paper.
and Arab countries and more recently
Keywords : Tamarind, Tamarindus indica, Imli, Processed products, Pectin, Concentrate, Candy, the United States of America. The annual
Industry.
IPC code; Int. cl.8 — A23L 1/00, A23L 1/06, A23 L 1/22, A23L 2/00, A23 L 2/02, A61K 36/00

Introduction 36 other countries where it has become

Tamarind, Tamarindus naturalised. The major areas of
indica Linn. (Hindi — Imli) is found production are: Cameroon, Central African
through out most of the tropical regions. Republic, Ethiopia, Guinea, Kenya,
It is native to tropical Africa and the tree Nigeria, Senegal, Sudan, Tanzania, Uganda,
grows wild throughout the Sudan. It was Afghanistan, Australia, Bangladesh, Brazil,
introduced into India and from this Asiatic Cambodia, China, Colombia, Cuba, Egypt,
country it reached to Persian and the Malaysia, Mexico, Myanmar, Nicaragua,
Tamarind fruits and seeds
Arabs, who called it "tamar hindi" Pakistan, Philippines, Sri Lanka, India and
(Indian date, from the date-like Thailand.
appearance of the dried pulp), giving rise India is the world’s largest
to both its common and generic names. producer of tamarind products. The tree
It is a slow-growing, long-lived, massive mostly grows wild, although it is cultivated
tree, which under favourable conditions to a limited extent. It is particularly
reaches a height of 24-30 m and may abundant in the Indian States of Madhya
attain a spread of 12 m. At present Pradesh, Bihar, Andhra Pradesh,
tamarind is cultivated in 54 countries of Karnataka, Tamil Nadu and West Bengal.
the world; 18 in its native range and In Bajapur, in the Deccan Plateau, the tree
Processed Tamarind fruits

Vol 6(4) July-August 2007 315

Article

export to the US exceeds 10,000 tonnes Table 1 : Nutritive value per 100g of edible portion4
earning about 100 million Indian rupees.
Recently, Thailand has become a major Constituents Pulp (ripe) Leaves (young) Flowers
producer of tamarind with sweet and sour
varieties in production1. Calories 115 - -
Tamarind is highly wind-resistant Moisture (g) 28.2-52.0 70.5 80.0
tree, with strong, supple branches, Protein (g) 3.10 5.8 0.45
Fat (g) 0.1 2.1 1.54
gracefully drooping at the ends, and has
Fibre (g) 5.6 1.9 1.5
dark-gray, rough, fissured bark. It is grown
Carbohydrates (g) 67.4 18.2 -
unattended in backyards, roadsides or
Invert Sugars (g) 30-41 - -
wastelands 2 . It is suited for avenue
Ash (g) 2.9 1.5 0.72
plantings as a roadside tree, in and around
Calcium (mg) 35-170 101 35.5
villages as multipurpose trees for
Phosphorus (mg) 54-110 140 45.6
agroforestry systems or as fire breaks for
Iron (mg) 1.3-10.9 5.2 1.5
forest margins. It is a valuable timber Sodium (mg) 24 - -
species used in making furniture, tool Potassium (mg) 375 - -
handles, charcoal, rice pounders and fuel Thiamine (mg) 0.16 0.24 0.072
wood. Almost every part of the tree is used. Riboflavin (mg) 0.07 0.17 0.148
In intertropic zone, tamarind pulp, leaves Niacin (mg) 0.6-0.7 4.1 1.14
and flowers are commonly consumed in Ascorbic Acid (mg) 0.7-3.0 3.0 13.8
various dishes or traditional drinks due Tartaric Acid (mg) 8-23.8 - -
to its high nutritive and calorific value
(Table 1). The tamarind tree bears pods flavouring agent in soups, jams, chutneys, amounts of organic acids, 98% of which
(fruits) containing about 10 brown seeds sauces and juices6. The fruit pulp is the is tartaric acid. The main flavour
surrounded by an abundant acid pulp. richest natural source of tartaric acid compound of the pulp is 2-acetylfuran.
Fruits contain about 30% pulp, 40% seeds and is the main acidulant used in the The pulp has been official in the British
and 30% hull. Trees can produce up to preparation of foods in India and other and American and most other
15 tonnes fruits/ha on an annual basis3. Asian countries. Other industrial products pharmacopoeias and some 90,000 kg of
When fruits are ripe, pulp is rust- include tamarind juice, concentrate, the shelled fruits have been annually
coloured and contains 38% moisture powder, pickles and paste7. In spite of imported into the United States for the
content. Fruits are harvested when ripe. tamarinds’ wide range of domestic and drug trade, primarily from the Lesser
Pulp is either sun-dried or mixed with industrial use, being easy to cultivate, free Antilles and Mexico.
sugar and stored for several months with of serious pests and diseases, it remains In India, the pulp is eaten raw
no notable alteration in quality. It is used, an unimproved wild tree and under and sweetened with sugar9. The pulp is
especially for food preparation and for exploited to meet growing commercial usually removed from the pod and used
medicinal purposes. Traditional needs. to prepare juice, jam, syrup and candy10.
processing for food preparation is In Asia, however, the immature green pods
widespread, whereas its commercial uses Pulp and Processed Products are often eaten by children and adults and
(pasteurized juices, tamarind paste) are Pulp: Tamarind is valued mostly for its dipped in salt as a snack. Fully-grown but
still relatively unknown and undeveloped5. fruit and pulp, which are used for a wide still unripe fruits are also eaten in the
The leaves are an important variety of domestic and industrial Bahamas, known as "swells”. They are
source of food and herbal medicine and purposes8. Pulp is rich in pectin and roasted in coal, the skin is then peeled
the edible pulp of ripe fruits is used as reducing sugars and contains significant back and the sizzling pulp is dipped in

316 Natural Product Radiance

 Article
wood ash and eaten4. More commonly, refreshing drink and beverage in most of acidity17 . In clarified tamarind juice
the acidic pulp is used as a favourite the Southern and Central American and structural and colloidal phases are
ingredient in culinary preparations such Asian countries. On a small scale, the fruit completely removed by adding gelatine.
as curries, chutneys, sauces, ice cream and pulp is made into a refreshing drink after The juice maintains good colour and
sherbet in countries where the tree grows dissolving in water and squeezing by hand. flavour and is transparent18.
naturally11. In Sri Lanka, tamarind is After removing the extraneous matter, Tamarind pulp powder: Tamarind pulp
widely used in cuisine as an alternative to water is added to dilute the drink as powder (TPP) is one of the convenience
lime. Immature tender pods are used as required. Modern food technology has food product prepared by concentrating,
seasoning for cooked rice, meat and fish greatly advanced the preservation and drying and milling the pulp into a powder
and delicious sauces are also prepared12. utilisation of tamarind fruit in the form form. Depending on the manufacturing
It is also used in India, to make “tamarind of Tamarind drinks. These drinks are process, wide variations in the physico-
fish”, a sea-food pickle, which is commercially available in poly-packs in chemical characteristics are reported
considered a great delicacy. Tamarind pulp Thailand, Indonesia and in many countries (Table 2). Manjunath et al19 reported that
is often made into a juice, infusion or of Africa. It has high content of vitamin B average total solid content of tamarind
brine from which a variety of products (Thiamine and Niacin) as well as small pulp powder varied from 18.6-25%, acidity
can be prepared. amounts of vitamin C (ascorbic acid; 5.1- (as tartaric acid) from 8.7-11.1% with
Tamarind toffees : In the Philippines, 6.1mg/100ml) and carotene16. Bueso17 an average value of 9.9 per cent. The
Sri Lanka and Thailand, the fruit pulp after has reported extraction and processing moisture content ranges from 3.5-8.8%.
removing the fibres, is mixed with sugar, techniques of the pulp for the preparation Among the minerals, the calcium and
wrapped in paper and sold as toffees. The of canned tamarind syrup; clarified potassium contents were high and ranged
pulp is also used to make sweetmeats tamarind juice and other soft drinks. The from 74-143mg and 23.8-27.7mg. Starch
mixed with sugar called “tamarind pulping operation consists of breaking the is the major constituent in tamarind pulp
balls” 13. A variety of toffees are now shells by hand and agitation in water to powder (20-41%).
produced in India also. separate the pulp and the seeds. The Tamarind pickle: The pickles are
Tamarind juice concentrate : Tamarind industrial method used in India for commonly used in Asia as an
juice concentrate (TJC) is a convenient manufacturing tamarind juice concentrate accompaniment to curries or other main
product, prepared by extracting cleaned is by extraction of all the solubles in meals. Pickles are hot, spicy and of salty-
pulp with boiling water using the counter boiling water 14 . The recommended sour taste, and can be preserved for several
current principle14. It is very rich in concentration of tamarind pulp in syrup months. Preservation is due to the
tartaric acid (13%) and invert sugars is between 20-24 %, so as to produce a presence of salt, increased acidity and
(50%) as depicted in Table 2. Dilute beverage with distinctive flavour and spices. The preparations of pickles are
extracts are used for extracting fresh
batches of the pulp. Using this process, Table 2: Chemical composition of tamarind juice
an extract is obtained containing 20% concentrate and tamarind pulp powder
soluble solids. The extract is separated
from the pulp by sieving and is Constituents Tamarind juice Tamarind pulp
concentrate % powder %
concentrated under vacuum till the
soluble solids reach 68 per cent. The Moisture 30.0 3.5-8.8
product is filled into sterile glass Tartaric acid (total) 13.0 8.7-11.1
containers, which set to jam like Invert sugars 50.0 15.8-25.0
consistency on cooling. The yield of the Proteins 2.0 1.7-2.4
concentrate is about 75% of the pulp Starch 20.0-41.3
used15. Tamarind pulp is enjoyed as a Ash 2.1-3.2

Vol 6(4) July-August 2007 317

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simple and Syrup: Tamarind syrup is made by boiling until it becomes thick and may be shaped
can be done at immature fruit pulp until it is soft and into balls. The balls are rolled in sugar
a household then strained through cheese cloth. To and wrapped in cellophane21.
level. For every cup of juice, a half-teaspoon of Sous: This is a traditional and popular
m a k i n g baking soda is added. The mixture is refreshing tamarind drink of Jordan. This
pickles from boiled down to one-half of the original drink is prepared by extracting dried roots
tamarind quantity, removing the rising scum in the of Glycyrrhiza glabra Linn.
pulp, fresh process. The juice is again strained15. For commonly known as sweet wood,
m a t u r e every cup obtained, a quarter cup of sugar mulahatti and yastimadhu and by
tamarind is added. The mixture is boiled again for infusing tamarind dried pulp22. Water is
fruits are 20 minutes. The cooled syrup is poured the major component of this drink.
selected and into sterilised bottles and sealed. Tamarind drinks has an acidic pH (range,
Tamarind pickle soaked in Candy: Sweetened tamarind fruit is 1.8 to 3.7; mean, 2.8) and are ready to
clean water prepared by peeling whole ripe fruits and serve drink which need not to be stored
for 12 hours and the pulp is separated pouring boiling (62°C) sugar syrup over for long.
from tamarind pulp. For each kilogram the fruits20. Boiling syrup is prepared by Ade: This is a refreshing tamarind drink
of tamarind, one kilogram of sugar is mixing three parts sugar with one part prepared in the Philippines and some
added and boiled, stirring the mixture water. After soaking for three days, the tropical American countries by mixing
continuously. Then mixtures of spices salt fruits are drained of ripe pulp with sugar and water until the
(30 g/kg) and mustard oil (250 ml/kg) the old syrup and desired taste is attained. For making Ade
are added. The product is then packed again covered with shelled fruits are placed in 2-3 litres of
into pre-sterilised glass jars or plastic bags freshly prepared water and allow to stand for a short time,
and allowed to cool at room syrup. The process is then a tablespoon of sugar is added and
temperature20. The pickle can be stored repeated until the mixture is shaken vigorously. For a richer
in small polythene bags or in clean jars fruits are sweet beverage the shelled tamarind should be
and sealed. It will keep well if stored in a enough. The Tamarind candy covered with hot sugar syrup and allowed
cool place. Care should be taken to prevent sweetened fruits are to stand for several days and finally diluted
air bubbles becoming trapped in the pickle arranged on bamboo racks, dried in sun to the required strength with iced water
and to ensure that a layer of oil covers the and covered with a wire screen to keep and strained. Sometimes spicy seasonings,
product. Tamarind pickle is available in off flies. Final drying is done in an oven such as cloves, cinnamon, ginger, pepper
the urban markets of Bangladesh, India at a low temperature. After cooling, the or lime slices, are added to improve the
and Sri Lanka and is rated as a popular dry fruits are wrapped in cellophane and taste4.
product of tamarind. sold in the market.
Jam: In making tamarind jam, ripe fruits Champoy: Tamarind fruits may also be By-products
are shelled and the pulp is boiled for 10 processed into balls or “Champoy” Tamarind seeds: Tamarind seed is a by-
minutes at 100°C. The pulp is then which is a common tamarind product in product of the commercial utilisation of
drained and separated from the seeds. For the Philippines. For preparing Champoy, the fruit, however it has several uses.
every cup of pulp, two cups of brown one cup of pulp is added to two cups of Wasted decorticated kernels contained 46
sugar are added; the mixture is then boiled and mashed sweet potato to 48% of a gel-forming substance. The
cooked and constantly stirred while [Ipomoea batatas (Linn.) Lam.], two name jellose has been suggested for this
boiling until it becomes thick in cups of sugar, one-eighth cup of salt and polysaccharide as it describes both its jelly
consistency. The resulting jam is cooled, one cup of water. The mixture is cooked forming properties and the carbohydrate
packed in dry, sterilised jars and sealed20. on moderate fire with constant stirring character. Polysaccharides obtained from
318 Natural Product Radiance
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tamarind seed kernels form mucilaginous be useful as a gel formation agent, and It is commercially available as a food
dispersions with water and possess the may be substituted for fruit pectins24. additive for improving the viscosity and
characteristic property of forming gels Presently, it is used in food and in texture of processed foods25. The seeds are
with sugar concentrates for fruit pectins. industrial applications. Tamarind jellose rich in protein, have several amino
However, unlike fruit pectin, tamarind has not been fully exploited, but due to acids and are a cheap source of protein
polysaccharide can form gels over a wide its abundant quantity and cheaper rates to alleviate protein malnutrition
pH range, including neutral and basic seed jellose has great potential for widespread in many Asian and African
conditions. The Tamarind pectin contains: replacing fruit pectins in many industries. countries. The seeds have the potential for
moisture, 7.7-8.9; ash, 2.3-3.0; calcium The seed is also used in the substituting 30% of cereals in livestock
pectate, 70.0-80.4; methoxyl, 7.9-9.9; vegetable and food processing industries rations26.
and uronic acid, 43.0-56.4 per cent23. to a great extent. Tamarind xyloglucan, In addition to the preparation of
Tamarind polysaccharides are also not commonly known as “tamarind gum”, is the above-mentioned processed products
affected by boiling in neutral aqueous the major component of tamarind kernel and other by-products, fruit pulp and other
solutions, even if boiled for long period. powder, forms a stiff gel and is used for parts of the tamarind tree are used for various
Therefore, tamarind polysaccharide can thickening, stabilising and gelling in food. miscellaneous purposes given in Table 3.

Table 3 : Miscellaneous uses of fruit pulp and other parts of tamarind

S. No. Miscellaneous uses References

1 Tamarind pulp blended with soursop (Annona muricata Linn. ) to yield a refreshing drink 17
2 Tamarind pulp used for making wine-like beverages 27-29
3 Pulp used for preparing spiced sauces and beverages 30
4 Pulp is mixed with sugar and honey to make a sweet drink. “Jugo” and “Fresco de tamarindo” 32
5 Juice is used to preserve fish, for up to 6 months 32
6 Tamarind kernels used as a stabiliser in ice cream, mayonnaise and cheese and as an ingredient in a number of 4
pharmaceutical products
7 Tamarind kernels used as a substitute for pectin for making jellies, jams and marmalades 33
8 Tamarind xyloglucan, a major component of tamarind kernel powder is used for thickening, stabilizing and gelling in foods. 34
9 Roasted seeds are used as flour for bread, Indian chapattis and cake making 7, 13
10 Roasted seeds as betel nut in India 31
11 Tamarind extract used as a replacement for phosphoric acid, citric acid and other acids added to soft drinks 36
12 Leaves and flowers are used to make curries, salads, stews and soups 36
13 Young leaves of tamarind are used as a seasoning vegetable in some Thai food recipes 37
14 Leaves are mixed with gum from Fig trees to make a “chewing gum” 16
15 Flowers are a source of nectar for honeybees for preparation of honey of golden yellow colour and slightly acidic in flavour 16, 38
16 Pulp applied as polishing agent for brass, copper and silver in Asian and African countries 12, 39
17 Seed testa used for tanning leather and imparting colourfast shades to wool 40
18 Bark and leaves applied for tanning hides and dyeing 4
19 Fruit and its extract (tamarindienal ) used as fungicidal bactericidal and anti-bacterial agent 41- 43
20 Tamarind plant extract is used as drinking water purifier 44
21 Seed husk works as fish poison 45-46
22 Tamarind extract used as anti-viral and anti-fungal agent 47
23 Tamarind seed possess antioxidant property 48

Vol 6(4) July-August 2007 319

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S. No. Miscellaneous uses References

24 Seeds are used as filler for adhesives in the plywood industry, a stabilizer for bricks, as a binder for sawdust briquettes 49
and producing strong wood cement
25 Tamarind seed gum and the cellulose rich sisal plant fibre are used as construction materials such as false roofing 50
and room partitioning
26 Seeds are a cheaper source of protein to alleviate protein malnutrition 51
27 Powdered, dehulled seeds are used as adhesive or binding agents in paper, textile sizing and weaving and jute products 7, 34
28 Seeds oil used for making varnishes, paints and burning in oil lamps 49, 52-54
29 Seeds are used for the manufacture of Tamarind Kernel Powder (TKP) which is applied as paper adhesive 23,52
30 Tamarind pulp is used as a raw material for the manufacture of several industrial products, such as Tamarind Juice 55
Concentrate (TJC), Tamarind Pulp Powder (TPP), tartaric acid, pectin, tartarates and alcohol
31 Bark tannins are applied in the preparation of ink and fixing dyes 56

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