usos de tamarindo

Vol 6(4) July-August 2007 315

Natural Product Radiance, Vol. 6(4), 2007, pp.315-321 Article

IntroductionTamarind, Tamarindus

indica Linn. (Hindi — Imli) is foundthrough out most of the tropical regions.It is native to tropical Africa and the treegrows wild throughout the Sudan. It wasintroduced into India and from this Asiaticcountry it reached to Persian and theArabs, who called it "tamar hindi"(Indian date, from the date-likeappearance of the dried pulp), giving riseto both its common and generic names.It is a slow-growing, long-lived, massivetree, which under favourable conditionsreaches a height of 24-30 m and mayattain a spread of 12 m. At presenttamarind is cultivated in 54 countries ofthe world; 18 in its native range and

Processed products of TamarindDheeraj Singh1*, Lobsang Wangchu2 and Surendra Kumar Moond3

1Department of Post Harvest Technology, 3Department of FloricultureCollege of Horticulture and Forestry, Maharana Pratap University of Agriculture and Technology

Jhalawar -326 001, Rajasthan, India2College of Horticulture and Forestry, Central Agricultural University

Pasighat-791 102, Arunachal Pradesh, India*Correspondent author; E-mail: [email protected]

Received 3 April 2006; Accepted 5 April 2007

AbstractTamarind a native plant of tropical Africa is best known for its fruits, which contain about 30

per cent, sticky, edible pulp. The acidic pulp is a common ingredient in culinary preparations such ascurries, chutneys, sauces, ice cream and sherbet in countries where the tree grows naturally. Greentamarind is pickled in brine. In Asia sweetmeats or the sugared tamarind made by rolling the semi-driedpulp and seed in crystal sugar are very popular products of tamarind fruit. Tamarind fruit is full of aciditywhich combines well with sugar, chilli and other flavours, hence its pulp is used to prepare a variety oftraditional refreshing and highly energetic drinks. Tamarind seed kernel powder (TKP) is a majorindustrial product, which is used in the sizing of textile, paper and jute. The seed and its extracts can beused in the food processing industry, as an adhesive in the plywood industry and in the tanning industrydue to the high tannin content in the seed testa. Some processed products prepared from tamarind pulpand seeds are discussed in this paper.

Keywords : Tamarind, Tamarindus indica, Imli, Processed products, Pectin, Concentrate, Candy,Industry.

IPC code; Int. cl.8 — A23L 1/00, A23L 1/06, A23 L 1/22, A23L 2/00, A23 L 2/02, A61K 36/00

36 other countries where it has becomenaturalised. The major areas ofproduction are: Cameroon, Central AfricanRepublic, Ethiopia, Guinea, Kenya,Nigeria, Senegal, Sudan, Tanzania, Uganda,Afghanistan, Australia, Bangladesh, Brazil,Cambodia, China, Colombia, Cuba, Egypt,Malaysia, Mexico, Myanmar, Nicaragua,Pakistan, Philippines, Sri Lanka, India andThailand.

India is the world’s largestproducer of tamarind products. The treemostly grows wild, although it is cultivatedto a limited extent. It is particularlyabundant in the Indian States of MadhyaPradesh, Bihar, Andhra Pradesh,Karnataka, Tamil Nadu and West Bengal.In Bajapur, in the Deccan Plateau, the tree

is famous for its fine varieties and iscultivated extensively. The production inIndia is concentrated in the drier southernstates and the produce is collected by thevillagers and sold in the open market. Insome parts of India, it is naturallyregenerated on wastelands andforestlands. Since ancient times, India hasbeen exporting processed tamarind pulpto western countries, mainly the Europeanand Arab countries and more recentlythe United States of America. The annual

Tamarind fruits and seeds

Processed Tamarind fruits

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export to the US exceeds 10,000 tonnesearning about 100 million Indian rupees.Recently, Thailand has become a majorproducer of tamarind with sweet and sourvarieties in production1.

Tamarind is highly wind-resistanttree, with strong, supple branches,gracefully drooping at the ends, and hasdark-gray, rough, fissured bark. It is grownunattended in backyards, roadsides orwastelands2. It is suited for avenueplantings as a roadside tree, in and aroundvillages as multipurpose trees foragroforestry systems or as fire breaks forforest margins. It is a valuable timberspecies used in making furniture, toolhandles, charcoal, rice pounders and fuelwood. Almost every part of the tree is used.In intertropic zone, tamarind pulp, leavesand flowers are commonly consumed invarious dishes or traditional drinks dueto its high nutritive and calorific value(Table 1). The tamarind tree bears pods(fruits) containing about 10 brown seedssurrounded by an abundant acid pulp.Fruits contain about 30% pulp, 40% seedsand 30% hull. Trees can produce up to15 tonnes fruits/ha on an annual basis3.

When fruits are ripe, pulp is rust-coloured and contains 38% moisturecontent. Fruits are harvested when ripe.Pulp is either sun-dried or mixed withsugar and stored for several months withno notable alteration in quality. It is used,especially for food preparation and formedicinal purposes. Traditionalprocessing for food preparation iswidespread, whereas its commercial uses(pasteurized juices, tamarind paste) arestill relatively unknown and undeveloped5.

The leaves are an importantsource of food and herbal medicine andthe edible pulp of ripe fruits is used as

flavouring agent in soups, jams, chutneys,sauces and juices6. The fruit pulp is therichest natural source of tartaric acidand is the main acidulant used in thepreparation of foods in India and otherAsian countries. Other industrial productsinclude tamarind juice, concentrate,powder, pickles and paste7. In spite oftamarinds’ wide range of domestic andindustrial use, being easy to cultivate, freeof serious pests and diseases, it remainsan unimproved wild tree and underexploited to meet growing commercialneeds.

Pulp and Processed ProductsPulp: Tamarind is valued mostly for itsfruit and pulp, which are used for a widevariety of domestic and industrialpurposes8. Pulp is rich in pectin andreducing sugars and contains significant

Table 1 : Nutritive value per 100g of edible portion4

Constituents Pulp (ripe) Leaves (young) Flowers

Calories 115 - -

Moisture (g) 28.2-52.0 70.5 80.0

Protein (g) 3.10 5.8 0.45

Fat (g) 0.1 2.1 1.54

Fibre (g) 5.6 1.9 1.5

Carbohydrates (g) 67.4 18.2 -

Invert Sugars (g) 30-41 - -

Ash (g) 2.9 1.5 0.72

Calcium (mg) 35-170 101 35.5

Phosphorus (mg) 54-110 140 45.6

Iron (mg) 1.3-10.9 5.2 1.5

Sodium (mg) 24 - -

Potassium (mg) 375 - -

Thiamine (mg) 0.16 0.24 0.072

Riboflavin (mg) 0.07 0.17 0.148

Niacin (mg) 0.6-0.7 4.1 1.14

Ascorbic Acid (mg) 0.7-3.0 3.0 13.8

Tartaric Acid (mg) 8-23.8 - -

amounts of organic acids, 98% of whichis tartaric acid. The main flavourcompound of the pulp is 2-acetylfuran.The pulp has been official in the Britishand American and most otherpharmacopoeias and some 90,000 kg ofthe shelled fruits have been annuallyimported into the United States for thedrug trade, primarily from the LesserAntilles and Mexico.

In India, the pulp is eaten rawand sweetened with sugar9. The pulp isusually removed from the pod and usedto prepare juice, jam, syrup and candy10.In Asia, however, the immature green podsare often eaten by children and adults anddipped in salt as a snack. Fully-grown butstill unripe fruits are also eaten in theBahamas, known as "swells”. They areroasted in coal, the skin is then peeledback and the sizzling pulp is dipped in


wood ash and eaten4. More commonly,the acidic pulp is used as a favouriteingredient in culinary preparations suchas curries, chutneys, sauces, ice cream andsherbet in countries where the tree growsnaturally11. In Sri Lanka, tamarind iswidely used in cuisine as an alternative tolime. Immature tender pods are used asseasoning for cooked rice, meat and fishand delicious sauces are also prepared12.It is also used in India, to make “tamarindfish”, a sea-food pickle, which isconsidered a great delicacy. Tamarind pulpis often made into a juice, infusion orbrine from which a variety of productscan be prepared.Tamarind toffees : In the Philippines,Sri Lanka and Thailand, the fruit pulp afterremoving the fibres, is mixed with sugar,wrapped in paper and sold as toffees. Thepulp is also used to make sweetmeatsmixed with sugar called “tamarindballs”13. A variety of toffees are nowproduced in India also.Tamarind juice concentrate : Tamarindjuice concentrate (TJC) is a convenientproduct, prepared by extracting cleanedpulp with boiling water using the countercurrent principle14. It is very rich intartaric acid (13%) and invert sugars(50%) as depicted in Table 2. Diluteextracts are used for extracting freshbatches of the pulp. Using this process,an extract is obtained containing 20%soluble solids. The extract is separatedfrom the pulp by sieving and isconcentrated under vacuum till thesoluble solids reach 68 per cent. Theproduct is filled into sterile glasscontainers, which set to jam likeconsistency on cooling. The yield of theconcentrate is about 75% of the pulpused15. Tamarind pulp is enjoyed as a

refreshing drink and beverage in most ofthe Southern and Central American andAsian countries. On a small scale, the fruitpulp is made into a refreshing drink afterdissolving in water and squeezing by hand.After removing the extraneous matter,water is added to dilute the drink asrequired. Modern food technology hasgreatly advanced the preservation andutilisation of tamarind fruit in the formof Tamarind drinks. These drinks arecommercially available in poly-packs inThailand, Indonesia and in many countriesof Africa. It has high content of vitamin B(Thiamine and Niacin) as well as smallamounts of vitamin C (ascorbic acid; 5.1-6.1mg/100ml) and carotene16. Bueso17

has reported extraction and processingtechniques of the pulp for the preparationof canned tamarind syrup; clarifiedtamarind juice and other soft drinks. Thepulping operation consists of breaking theshells by hand and agitation in water toseparate the pulp and the seeds. Theindustrial method used in India formanufacturing tamarind juice concentrateis by extraction of all the solubles inboiling water14. The recommendedconcentration of tamarind pulp in syrupis between 20-24 %, so as to produce abeverage with distinctive flavour and

acidity17. In clarified tamarind juicestructural and colloidal phases arecompletely removed by adding gelatine.The juice maintains good colour andflavour and is transparent18.Tamarind pulp powder: Tamarind pulppowder (TPP) is one of the conveniencefood product prepared by concentrating,drying and milling the pulp into a powderform. Depending on the manufacturingprocess, wide variations in the physico-chemical characteristics are reported(Table 2). Manjunath et al19 reported thataverage total solid content of tamarindpulp powder varied from 18.6-25%, acidity(as tartaric acid) from 8.7-11.1% withan average value of 9.9 per cent. Themoisture content ranges from 3.5-8.8%.Among the minerals, the calcium andpotassium contents were high and rangedfrom 74-143mg and 23.8-27.7mg. Starchis the major constituent in tamarind pulppowder (20-41%).Tamarind pickle: The pickles arecommonly used in Asia as anaccompaniment to curries or other mainmeals. Pickles are hot, spicy and of salty-sour taste, and can be preserved for severalmonths. Preservation is due to thepresence of salt, increased acidity andspices. The preparations of pickles are

Table 2: Chemical composition of tamarind juiceconcentrate and tamarind pulp powder

Constituents Tamarind juice Tamarind pulpconcentrate % powder %

Moisture 30.0 3.5-8.8

Tartaric acid (total) 13.0 8.7-11.1

Invert sugars 50.0 15.8-25.0

Proteins 2.0 1.7-2.4

Starch 20.0-41.3

Ash 2.1-3.2

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simple andcan be done ata householdlevel. Form a k i n gpickles fromt a m a r i n dpulp, freshm a t u r et a m a r i n dfruits areselected andsoaked inclean water

for 12 hours and the pulp is separatedfrom tamarind pulp. For each kilogramof tamarind, one kilogram of sugar isadded and boiled, stirring the mixturecontinuously. Then mixtures of spices salt(30 g/kg) and mustard oil (250 ml/kg)are added. The product is then packedinto pre-sterilised glass jars or plastic bagsand allowed to cool at roomtemperature20. The pickle can be storedin small polythene bags or in clean jarsand sealed. It will keep well if stored in acool place. Care should be taken to preventair bubbles becoming trapped in the pickleand to ensure that a layer of oil covers theproduct. Tamarind pickle is available inthe urban markets of Bangladesh, Indiaand Sri Lanka and is rated as a popularproduct of tamarind.Jam: In making tamarind jam, ripe fruitsare shelled and the pulp is boiled for 10minutes at 100°C. The pulp is thendrained and separated from the seeds. Forevery cup of pulp, two cups of brownsugar are added; the mixture is thencooked and constantly stirred whileboiling until it becomes thick inconsistency. The resulting jam is cooled,packed in dry, sterilised jars and sealed20.

Syrup: Tamarind syrup is made by boilingimmature fruit pulp until it is soft andthen strained through cheese cloth. Toevery cup of juice, a half-teaspoon ofbaking soda is added. The mixture isboiled down to one-half of the originalquantity, removing the rising scum in theprocess. The juice is again strained15. Forevery cup obtained, a quarter cup of sugaris added. The mixture is boiled again for20 minutes. The cooled syrup is pouredinto sterilised bottles and sealed.Candy: Sweetened tamarind fruit isprepared by peeling whole ripe fruits andpouring boiling (62°C) sugar syrup overthe fruits20. Boiling syrup is prepared bymixing three parts sugar with one partwater. After soaking for three days, thefruits are drained ofthe old syrup andagain covered withfreshly preparedsyrup. The process isrepeated until thefruits are sweetenough. Thesweetened fruits arearranged on bamboo racks, dried in sunand covered with a wire screen to keepoff flies. Final drying is done in an ovenat a low temperature. After cooling, thedry fruits are wrapped in cellophane andsold in the market.Champoy: Tamarind fruits may also beprocessed into balls or “Champoy”which is a common tamarind product inthe Philippines. For preparing Champoy,one cup of pulp is added to two cups ofboiled and mashed sweet potato[Ipomoea batatas (Linn.) Lam.], twocups of sugar, one-eighth cup of salt andone cup of water. The mixture is cookedon moderate fire with constant stirring

until it becomes thick and may be shapedinto balls. The balls are rolled in sugarand wrapped in cellophane21.Sous: This is a traditional and popularrefreshing tamarind drink of Jordan. Thisdrink is prepared by extracting dried rootsof Glycyrrhiza glabra Linn.commonly known as sweet wood,mulahatti and yastimadhu and byinfusing tamarind dried pulp22. Water isthe major component of this drink.Tamarind drinks has an acidic pH (range,1.8 to 3.7; mean, 2.8) and are ready toserve drink which need not to be storedfor long.Ade: This is a refreshing tamarind drinkprepared in the Philippines and sometropical American countries by mixingripe pulp with sugar and water until thedesired taste is attained. For making Adeshelled fruits are placed in 2-3 litres ofwater and allow to stand for a short time,then a tablespoon of sugar is added andmixture is shaken vigorously. For a richerbeverage the shelled tamarind should becovered with hot sugar syrup and allowedto stand for several days and finally dilutedto the required strength with iced waterand strained. Sometimes spicy seasonings,such as cloves, cinnamon, ginger, pepperor lime slices, are added to improve thetaste4.

By-productsTamarind seeds: Tamarind seed is a by-product of the commercial utilisation ofthe fruit, however it has several uses.Wasted decorticated kernels contained 46to 48% of a gel-forming substance. Thename jellose has been suggested for thispolysaccharide as it describes both its jellyforming properties and the carbohydratecharacter. Polysaccharides obtained from

Tamarind pickle

Tamarind candy


tamarind seed kernels form mucilaginousdispersions with water and possess thecharacteristic property of forming gelswith sugar concentrates for fruit pectins.However, unlike fruit pectin, tamarindpolysaccharide can form gels over a widepH range, including neutral and basicconditions. The Tamarind pectin contains:moisture, 7.7-8.9; ash, 2.3-3.0; calciumpectate, 70.0-80.4; methoxyl, 7.9-9.9;and uronic acid, 43.0-56.4 per cent23.Tamarind polysaccharides are also notaffected by boiling in neutral aqueoussolutions, even if boiled for long period.Therefore, tamarind polysaccharide can

be useful as a gel formation agent, andmay be substituted for fruit pectins24.Presently, it is used in food and inindustrial applications. Tamarind jellosehas not been fully exploited, but due toits abundant quantity and cheaper ratesseed jellose has great potential forreplacing fruit pectins in many industries.

The seed is also used in thevegetable and food processing industriesto a great extent. Tamarind xyloglucan,commonly known as “tamarind gum”, isthe major component of tamarind kernelpowder, forms a stiff gel and is used forthickening, stabilising and gelling in food.

It is commercially available as a foodadditive for improving the viscosity andtexture of processed foods25. The seeds arerich in protein, have several aminoacids and are a cheap source of proteinto alleviate protein malnutritionwidespread in many Asian and Africancountries. The seeds have the potential forsubstituting 30% of cereals in livestockrations26.

In addition to the preparation ofthe above-mentioned processed productsand other by-products, fruit pulp and otherparts of the tamarind tree are used for variousmiscellaneous purposes given in Table 3.

Table 3 : Miscellaneous uses of fruit pulp and other parts of tamarind

S. No. Miscellaneous uses References

1 Tamarind pulp blended with soursop (Annona muricata Linn. ) to yield a refreshing drink 17

2 Tamarind pulp used for making wine-like beverages 27-29

3 Pulp used for preparing spiced sauces and beverages 30

4 Pulp is mixed with sugar and honey to make a sweet drink. “Jugo” and “Fresco de tamarindo” 32

5 Juice is used to preserve fish, for up to 6 months 32

6 Tamarind kernels used as a stabiliser in ice cream, mayonnaise and cheese and as an ingredient in a number of 4pharmaceutical products

7 Tamarind kernels used as a substitute for pectin for making jellies, jams and marmalades 33

8 Tamarind xyloglucan, a major component of tamarind kernel powder is used for thickening, stabilizing and gelling in foods. 34

9 Roasted seeds are used as flour for bread, Indian chapattis and cake making 7, 13

10 Roasted seeds as betel nut in India 31

11 Tamarind extract used as a replacement for phosphoric acid, citric acid and other acids added to soft drinks 36

12 Leaves and flowers are used to make curries, salads, stews and soups 36

13 Young leaves of tamarind are used as a seasoning vegetable in some Thai food recipes 37

14 Leaves are mixed with gum from Fig trees to make a “chewing gum” 16

15 Flowers are a source of nectar for honeybees for preparation of honey of golden yellow colour and slightly acidic in flavour 16, 38

16 Pulp applied as polishing agent for brass, copper and silver in Asian and African countries 12, 39

17 Seed testa used for tanning leather and imparting colourfast shades to wool 40

18 Bark and leaves applied for tanning hides and dyeing 4

19 Fruit and its extract (tamarindienal ) used as fungicidal bactericidal and anti-bacterial agent 41- 43

20 Tamarind plant extract is used as drinking water purifier 44

21 Seed husk works as fish poison 45-46

22 Tamarind extract used as anti-viral and anti-fungal agent 47

23 Tamarind seed possess antioxidant property 48

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ConclusionIn spite of wide range of

domestic and industrial use, easy tocultivate, free of serious pests anddiseases, tamarind tree remains anunimproved wild tree and under exploitedto meet growing commercial demand.There is information gap on the growth,genetic conservation and development andutilization of tamarind. Tamarind productdevelopment and diversification isrequired for commercial exploitation inAsian and African countries. Countries haveoverlooked the significance of tamarindresources in terms of food security. Todiversify livelihood and food security forthe poor people in arid lands having poorsoils, persistent agricultural crops failureand chronic annual famine, there is needto identify such useful trees for theirutilization in food, beverages and otherindustrial products.

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24 Seeds are used as filler for adhesives in the plywood industry, a stabilizer for bricks, as a binder for sawdust briquettes 49and producing strong wood cement

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