Quality and storage stability of tamarind juice

• Autor(a) principal: Maia,Johnnathan Lima
• Data de Publicação: 2021
• Outros Autores: Wurlitzer,Nédio Jair, Lima,Janice Ribeiro, Borges,Maria de Fátima, Maia,Monique de Oliveira, Damião,Bruno Silva, Oliveira,Luciana de Siqueira
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Brazilian Journal of Food Technology
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100465
• topic: Tamarindus indica L.; Shelf-life; Sensory acceptance; Sensory attributes; Microbiological stability; Color stability

Abstract Tamarind is a tropical fruit with relevant importance for family agriculture, and can be used as raw material for a ready-to-drink juice; however, there are few data in the literature associated with the tamarind juice storage stability. This work aimed to evaluate the physicochemical, sensory and microbiological stability of tamarind juice throughout storage at room temperature (~28 °C) for 180 days. Two juice formulations were produced, a control (pH 2.5), and the formulation with acidity reduction (pH 3.5). Physicochemical (pH, acidity, and soluble solids), sensory and microbiological analyses were performed for both juices along storage. The results showed that both juices were stable regarding all physicochemical parameters analyzed. Furthermore, both juices kept sensory scores in the acceptance zone, despite little changes in attributes (tamarind, sour, and sweet taste) for the partially neutralized juice (pH 3.5). Microbiological results were also stable for the period analyzed, which indicated efficient good manufacturing process alongside efficient heat treatment. Therefore, both juices can be stored at room temperature without presenting quality loss.