Production and Quality Evaluation of Vinegar from Tamarind   (Tamarindus indica L.) Fruit Pulp

Salwa M. Alawad; Abdel Moneim E. Sulieman; Magdi A.Osman; Hassan A. Mudawi

Salwa M. Alawad 1 Department of Food Science and Technology, Faculty of Engineering and Technology, University of Gezira , Wad-Medani, Sudan
Abdel Moneim E. Sulieman 2 Department of Biology, Faculty of Science, University of Hail, Hail, Kingdom of Saudi Arabia
Magdi A.Osman Department of Food Science and Technology, Faculty of Engineering and Technology, University of Gezira , Wad-Medani, Sudan
Hassan A. Mudawi 3 Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Shambat, Sudan .

Abstract

ABSTRACT

Vinegar is a liquid consisting mainly of acetic acid (CH₃COOH) and water. The acetic acid is produced by the fermentation of ethanol by acetic acid bacteria. This study aimed to produce vinegar from tamarind fruit pulp and evaluation of its quality. Samples of tamarind fruit were collected from different sites in Sudan: Gedaref (GT), Damazin (DT) and Obeid (OT). The vinegar yields from 1 kg tamarind pulp from (GT), (DT) and (KT) were 300, 200, 260 ml, respectively. The physical characteristics of tamarind fruit pulp and its seeds were determined. The average fruit length, width and weight were 14.28± 0.31mm, 11.06± 1.1mm and 12.33± 0.7g, respectively The production of vinegar was carried out at three stages. The concentration of acetic acid of the produced vinegar from (GT), (DT) and (OT) were equivalent to (16.2%), (19%) and (17.7%), and pH values of these samples were found to be (2.2), (1.9) and (2.0), respectively. The study recommends the efficient industrial use of tamarind fruit in many products such as vinegar.