Studies on the Preparation and Shelf-Life of Soursop, Tamarind, and Blended Soursop-Tamarind Soft Drinks

Abstract

Soursop, tamarind, and blended tamarind-soursop soft drinks were prepared by dispersing the desired amount of fruit pulp in water and adjusting the soluble-solids concentration to the corresponding Brix level. The drinks then were pasteurized in a short-time pasteurizer at 185° F, canned in 7 1/2-ounce plain tin containers, cooled under water, air-dried, and finally stored at 85° F. For soursop drinks, levels of 10- to 15-percent fruit-pulp content were dried at a 15° Brix soluble-solids concentration; and for tamarind, levels of 9- to 12-percent pulp with the soluble solids adjusted at 21.5° Brix. In the case of blended drinks, the fruit pulp contents were varied from 10- to 14-percent by increasing the ratio of tamarind pulp to soursop. Two soluble-solids concentrations were studied: 15° and 17° Brix. The sensory evaluation of the drinks at different pulp concentrations, which were performed during the shelf-life studies, revealed no significant differences among the samples tested, although a tendency to prefer the sweeter one (17° Brix) was observed in the case of the blended drink. Soursop drinks with 12- to 15-percent pulp content remained acceptable for over 1 year and tamarind drinks throughout the whole year of the shelf-life study. Blended drinks were found acceptable for over 10 months.

Volatile constituents of tamarind (Tamarindus indica)

“…It is rich in thiamine but contains virtually no vitamin A or ascorbic acid (Miller and Bazore, 1945). Because of its pleasant acid taste and rich aroma, tamarind has been used in many commercial products such as meat sauce and more recently in beverage drinks (Benero et al, 1974).…”

Recipe standardization for preparation of Tamarind candy

“…Due to such properties tamarind is utilized as antiseptic, carminative and febrifuge and regulating the problems related to intestines and digestion. The TSS of the pulp can vary from 54 -69.9 O Brix [13] . The pectin content per 100 g pulp is 2 -3.5%.…”

Assessment of Tamarind (Tamarindus indica L.) Varieties for Growth, Flowering, Fruiting, Yield and Quality

“…Tamarind has a low water content and high level of protein, carbohydrates (60 -72%) and minerals. The soluble solids content varies from 54 -69.9 0 Brix (Benero et al, 1974;Baragano de Mosqueda, 1980).…”