| Summary: | This study aimed assess the physical
characteristics (mass, length and width) of tamarind
fruit (Tamarindus indica L.) and the physical-chemical
characteristics (moisture, ash, proteins, lipids, dietary fiber,
titratable acidity, soluble solids and pH) of the pulp and
jellies of tamarind. The jelly formulations were prepared
containing different concentrations of tamarind juice (40
and 50%) and pectin (1.0 and 1.2%). The formulations
were subjected to preference and acceptance tests. The
tamarind presented a high pulp yield (50.3%) as well as
high contents of carbohydrates (68.60g 100g-1), fiber (5.55g
100g-1) and titratable acidity (18.56g tartaric acid 100g-1).
There were no significant differences in the chemical
composition and acceptance of the jellies. The acceptance
of the formulations was higher than 5 (I liked) for all
parameters evaluated (appearance, color, odor, texture,
flavor and overall evaluation). In conclusion, the tamarind
was rich in carbohydrates, fiber and organic acids. The
jellies were well accepted by the panelists. The tamarind
jelly production was feasible and represents an effective
option for the better utilization and conservation of the
fruit.
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