Production and Quality Improvement of the Tropical Fruit Tamarind (Tamarindus indica Linn.) Wine

Article Sidebar

PDF
Published: May 15, 2018
Keywords:
Tamarind Wine production Sensory evaluation Saccharomyces cerevisiae

Main Article Content

Pongkan, S.
Department of Applied Science and Biotechnology, Faculty of Agro-Industrial Technology, Rajamangala University of Technology Tawan-OK Chantaburi Campus, Phluang, Chathaburi, 22210, Thailand
Tilarux, P.
Department of Applied Science and Biotechnology, Faculty of Agro-Industrial Technology, Rajamangala University of Technology Tawan-OK Chantaburi Campus, Phluang, Chathaburi, 22210, Thailand
Charoensuk, K.
Department of Product Development and Management Technology, Faculty of Agro-Industrial Technology, Rajamangala University of Technology Tawan-OK Chantaburi Campus, Pluang, Chathaburi, 22210, Thailand
Ochaikul, D.
Department of Biology, Faculty of Science, King Mongkut’s Institute of Technology Ladkrabang, Ladkrabang, Bangkok, 10210, Thailand
Suwanposri, A.
Department of Applied Science and Biotechnology, Faculty of Agro-Industrial Technology, Rajamangala University of Technology Tawan-OK Chantaburi Campus, Phluang, Chathaburi, 22210, Thailand

Abstract

Tamarind (Tamarindus indica Linn.) is one of the most popular tropical fruit with many benefits in Thailand. It have been used as a food ingredient for a long time and has many therapeutic properties. Therefore, The research finding was to produce and improve the quality of tamarind wine. The two varieties of Saccharomyces cerevisiae var. burgundy and montachae were chosen for tamarind wine fermentation. Both varieties produced similar percentages of alcohol by volume but for the sensory evaluation showed that montachae was better than burgundy with the 3.87 ± 0.10 points. The optimal conditions for production of tamarind wine was 10% inoculum concentration, 5% tamarind juice and 20 °Brix total soluble solid with the 0.67 percentage of alcohol by volume and 3.63 ± 0.10 points from sensory evaluation. Then the quality of tamarind wine was improved by mixing tamarind juice with pineapple juice and roselle juice. The result showed that, production of wine using only tamarind juice was obtained the maximum sensory evaluation result with 3.58 ± 0.24 points. In conclusion, tamarind can be used as substrate for production of wine. It will be meet an alternative way to add value to tamarind. Moreover, the produced tamarind wine had a good taste which the acceptance from the consumers without the quality improvement. 

Article Details

How to Cite
Pongkan, S., Tilarux, P., Charoensuk, K., Ochaikul, D., & Suwanposri, A. (2018). Production and Quality Improvement of the Tropical Fruit Tamarind (Tamarindus indica Linn.) Wine. International Journal of Agricultural Technology, 14(3), 341–350. retrieved from https://li04.tci-thaijo.org/index.php/IJAT/article/view/5951
Issue
Vol. 14 No. 3 (2018): May
Section
Original Study
Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

References

Archibong, E. J., Ezemba, C. C., Chukwujama, I. C. and Archibong, U. E. (2015). Production of wine from mixed fruits: pineapple (Annas comosus) and orange (Citrus simensis) using yeast isolated from palm wine. World Journal of Pharmacy and Pharmaceutical Sciences 4:126-136.

Duarte, W. F., Dias, D. R., Oliveira, M. J., Teixeira, J. A., Silva, J. D. and Schwan, R. F. (2010). Characterization of different fruit wines made from cacao, Cupuassu, gabiroba, jaboticaba and umbu. Food Science and Technology 43:1564-1572.

El-Siddig, K., Gunssena, H. P. M., Prasad, B. A., Pushpakumana, D. K. N., Ramana, G., Vijayanand, P. and Williams, J. T. (2006). Tamarind (Tamarindus indica L.). International Centre for Underutilised Crops, Southampton, UK.

Fleet, G. H. (2003). Yeast interaction and wine flavour. International Journal of Food Microbiology 86:11-22.

Gupta, C., Prakash, D. and Gupta, S. (2014). Studies on the antimicrobial activity of tamarind (Tamarindus indica) and its potential as food bio-preservative. International Food Research Journal 21:2437-2441.

Lowor, S., Yabani, D., Winifred, K. and Agyente-Badu, C. K. (2016). Production of wine and vinegar from cashew (Anacardium occidentale) “apple”. British Biotechnology Journal. 12:1-11.

Mbaeyi-Nwaoha, I. E. and Ajumobi, C. N. (2015). Production and microbial evaluation of table wine from tamarind (Tamarindus indica) and soursop (Annona muricata). Journal of Food Science and Technology 52:105-116.

Mohamed, H. A., Mohamed, B. E. and Ahmed, K. E. (2015). Physicochemical properties of tamarind (Tamarindus indica) seed polysaccharide 6:452-457.

Obaedo, M. E. and Ikenebomeh, M. J. (2009). Microbiology and production of banana (Musa sapientum) wine. Nigeria Journal of Microbiology 23:1886-1891.

Ogodo, A. C., Ugbogu, O. C., Ugbogu, A. E. and Ezeonu, C. S. (2015). Production of mixed fruit (pawpaw, banana and watermelon) wine using Saccharomyces cerevisiae isolated from palm wine. SpringerPlus 4:683-694.

Satav, P. D. and Pethe, A. S. (2017). Production and optimization of wine from banana fruits. International Journal of Pharma and Bio Science 8:790-794.

Siddhuraja, P., Vuayakumari, K. and Janardhanay, K. (1995). Nutritional and antinutritional properties of the underexploited legumes Cassia laevigata wild and Tamarindus Indica L. Journal of Food Composition and Analysis 8:351-362.

Singh, R. S. and Kaur, P. (2009). Evaluation of litchi juice concentrate for the production of wine. Natural Product Radiance 8:386-391.

Tsuda, T., Watanabe, M., Ohshima, K., Yamamoto, A., Kawakishi, S. and Osawa, T. (1994). Antioxidative components isolated from the seed of tamarind (Tamarindus indica L.). Journal of Agricultural and Food Chemistry 42:2671-2674.

Yabaya, A., Bobai, M. and Adebayo, L. R. (2016). Production of wine from fermentation of Vitis vinifera (grape) juice using Saccharomyces cerevisiae strain isolated from palm wine. International Journal of Information Research and Review 3:2834-2840.