Tamarind industry

Tamarind industry

Saed M zubeidatMohamad N zubeidat

introduction

•The tamarind is the core of the fruits of theHorny to plant evergreen Fast growth height of

up to about three meters, wood solid slant to reddish color Tamarind known by several

names including Rouge , Alihumr , and erdab .

Tamarind…1

•Tamarind contains between 16-18% acids including citric acid, tartaric acid, malic acid

1..citric acid ….C6H8O7

2..tartaric acid …. C4H6O6

3..malic acid …. C4H6O5.

Tamarind Manufacturing…

•Tamarind attend Soaked in cold water for several hours or in boiling water for simple time with the addition of a few of hibiscus leaves, fennel seeds and leave it until it snaps and then filtered and added to it a little sugar

Benefits tamarind

•Tamarind juice is used as a laxative and a nice chilled refreshing and useful for cases of constipation and intestinal disorders and laziness.

Due to the presence of acids and minerals in the tamarind drink it useful in ridding the blood of excess acidity and expel the contents of toxins.

Tamarind component

-Dextrose 35%. -Potassium.

-gum. -Pectin.

-Fibers

Benefits and uses:

•Tamarind is used to impart strong acidity to dishes, and is superior to the acidity of

vinegar and lemon

Breaks thirst so used as syrups, blending material dates Hindi with water and sugar, and add rose water, and drink in the summer time heat

Benefits and uses Cont…

•Tonic for the liver and gallbladder, given in cases of jaundice

Diuretic, removes sand and gravelAddresses cough, and diseases of the trachea

•Tamarind double-edged sword, it is useful to humans, but in some cases may lead to poisoning or death. Here are some important facts that we should know in order to recognize evil and use it

Tamarind damage:

•Warns use tamarind for people with diabetes. On the one hand, tamarind contains a high amount of simple sugars, which constitute roughly 57% of its weight, causing a rapid rise in blood sugar level . On the other hand, other studies suggest the animals that tamarind consumption is linked to a severe fall in blood sugar levels

Tamarind damage Cont…

•Consumption is not recommended Tamarind by pregnant women or nursing mothers because of the lack of scientific evidence follows studying the safety of the fetus.

Tamarind making

•Components necessary for the Tamarind making:

1 ;Tamarind dryer beads . 2 ;Eight cups of water

3 ;2/3 cup of sugar. 4 ;Two cups of ice.

conti Tamarind making

Wash tamarind wellCut into small pieces and placed with two cups of water on the fire to boil.Remove from the heat and leave to cool.

Hurt in a piece of muslin and add him 6 cups of water.


Mangle even nominate juice and leave until clouds color.

Placed in the refrigerator, and offers after the

addition of sugar to him and a few drops of rose

water.


Problems and obstacles food industries

1 -Fragmentation and lack of coordination between the Arab food industries, which led to a recurrence, as well as the modest amount of money invested in it individually or collectively.


2 -Fluctuations in the prices of most food commodities - as raw materials - and the food that is manufactured, leading to a financial loss for many farmers and

food factories.


3 -Most factories operating in the food processing need modern equipment and machines, so must provide the necessary financial investments to attract.


4 -Fluctuation types or levels of quality food products, led and leads to not expand domestic or overseas markets.

Table 1.1 Mean composition of tamarind fruit

Amount (per 100 gm) Constituents

17.8-35.8 g Water

2-3 g Protein

0.6 g Fat

41.1-61.4 g Carbohydrates

2.9 g Fibers

Table 1.1 Mean composition of tamarind fruit count…

2.6-3.9 g Ash

34-94 mg Calcium

34-78 mg Phosphorous

0.2-0.9 mg Iron

0.33 mg Thiamine

0.1 mg Riboflavin

1.0g Niacin

Amount (per 100 gm) Constituents

Table 1.2 Chemical composition of tamarind juice concentrate and

tamarind pulp powder)%(

Tamarind pulp powder (TPP)

Tamarind juice concentrate (TJC)

Constituent

3.5-8.8 30.0 Moisture

8.7-11.1 13.0 Tartaric acid (total)

15.8-25.0 50.0 Invert sugars

1.7-2.4 2.0 Proteins

20.0-41.3 - Starch

2.1-3.2 - Ash

- 2.0 Crude fibre

Education

Tamarind industry